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Ultimate Creamy Corn Chowder: Easy One-Pot Recipe with Crispy Bacon & Potatoes

A close-up of a rich, yellow bowl of creamy corn chowder loaded with potatoes, whole corn kernels, bacon bits, and fresh parsley.
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Make this rich, velvety corn chowder in one pot. This hearty recipe combines sweet corn, tender potatoes, and smoky bacon for the ultimate comfort food soup.

Ingredients

Scale
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 pound Yukon Gold potatoes, peeled and diced (about 2 cups)
  • 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
  • 1 cup frozen corn (for texture)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot with the bacon grease. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes, chicken broth, 2 cups of corn, salt, pepper, and thyme to the pot. Bring the mixture to a boil, then reduce heat and simmer, covered, for 10 to 12 minutes, or until the potatoes are tender.
  5. In a small bowl, whisk together the flour and milk until smooth. Pour this mixture into the simmering soup, stirring constantly until the soup begins to thicken.
  6. Stir in the heavy cream and the remaining 1 cup of frozen corn. Heat through gently for about 3 minutes; do not let the soup boil after adding the cream.
  7. Taste and adjust seasoning if needed. Serve the hearty corn chowder hot, garnished with the reserved crispy bacon pieces and fresh parsley.

Notes

  • For a thicker, restaurant quality chowder texture, mash about 1/4 of the potatoes against the side of the pot before adding the cream.
  • If you want a vegetarian corn chowder, skip the bacon and sauté the vegetables in 2 tablespoons of butter. Use vegetable broth instead of chicken broth.
  • This easy corn chowder freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

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