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Ultimate Creamy Corn Chowder: A Comforting One-Pot Meal

A white bowl filled with rich, creamy corn chowder, featuring chunks of potato and topped generously with crispy bacon pieces.
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Make this rich, velvety corn chowder using simple ingredients. This one-pot recipe delivers the ultimate comfort food experience, perfect for weeknight dinners or chilly evenings.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 pound Russet potatoes, peeled and diced small
  • 4 cups chicken broth
  • 2 cups corn kernels (fresh or frozen)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • Optional: Extra bacon for topping

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot. Cook in the bacon grease until softened, about 5 to 7 minutes.
  3. Add the diced potatoes, chicken broth, corn kernels, salt, pepper, and thyme to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. In a small bowl, whisk together the flour and butter until a smooth paste forms (this is a roux).
  5. Stir the flour and butter mixture into the simmering chowder. Cook, stirring constantly, until the soup thickens slightly, about 2 minutes.
  6. Reduce the heat to low. Stir in the milk and heavy cream. Heat through gently, but do not let the soup boil after adding the dairy.
  7. Taste and adjust seasoning if needed. Serve the creamy corn chowder hot, topped with the reserved crispy bacon pieces.

Notes

  • For a thicker soup, mash about one cup of the potatoes against the side of the pot before adding the milk and cream.
  • To make this a vegetarian corn chowder, omit the bacon and use vegetable broth. Sauté the vegetables in 2 tablespoons of olive oil instead of bacon grease.
  • This recipe works well with fresh or frozen sweet corn kernels. If using frozen, you may not need to simmer as long.

Nutrition

Find it online: https://cookincorner.com/creamy-corn-chowder-one-pot-recipe/