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Easy One-Pot Corn Chowder Recipe with Bacon and Potatoes

Close-up of a creamy bowl of corn chowder recipe topped with crispy bacon and fresh herbs.
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This is the best corn chowder recipe you will make. It is a creamy, hearty, one-pot soup featuring sweet corn, tender potatoes, and smoky bacon. Make this comfort food soup quickly for a family-friendly weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 6 ounces bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 medium russet potatoes, peeled and diced into 1/2-inch pieces
  • 2 cups fresh or frozen corn kernels
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving 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. Stir in the dried thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Add the minced garlic and cook for 30 seconds more.
  5. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  6. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps.
  7. Add the diced potatoes and corn to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  8. Remove the pot from the heat. Stir in the heavy cream and milk. Do not boil the soup after adding the cream.
  9. Taste the chowder and adjust salt and pepper if needed.
  10. Ladle the creamy corn chowder into bowls. Top each serving with the reserved crispy bacon and shredded cheddar cheese, if using.

Notes

  • If you use fresh corn, cut the kernels off 3 to 4 ears of corn to equal about 2 cups.
  • For a thicker soup, mash about 1 cup of the potatoes against the side of the pot before adding the cream.
  • This recipe works well as a vegetarian option if you skip the bacon and use vegetable broth instead of chicken broth.

Nutrition

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