Corn, Cheddar and Potato Soup

Corn, Cheddar and Potato Soup

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 4 Servings

This comforting soup is chockfull of sweet corn. You can also substitute the canned corn with the fresh variety as an even tastier option.


  • 1-1/2 teaspoons olive oil
  • 1/2 cup chopped onions
  • 2 (11-ounce) cans yellow-and-white whole kernel corn
  • 1 stalk celery, minced
  • 4 cups low-fat chicken broth
  • 4 cups potatoes, cubed
  • 1/2 cup thinly sliced green onions
  • 1/2 cup grated cheddar cheese
  • 1/2 cup half & half
  • Salt and freshly ground pepper to taste


  1. Place the olive oil into a soup pot over medium heat. Once shimmering, add the onions, corn and celery and sauté over medium heat for 3 minutes. Stir in the chicken broth, potatoes, green onions and a few pinches of salt and pepper to taste, and then bring the mixture to a boil.
  2. Once boiling, reduce the heat to medium-low and simmer the soup for 15 minutes. Stir in the cheese and the half & half and then gently heat the mixture until the cheese has completely melted. Serve hot.


Comments on "Corn, Cheddar and Potato Soup"