This recipe for Creamy Corn Chowder is packed with buttery potatoes, tender sweet corn, smoky bacon, and lots of veggies - all in one pot! It's a super easy recipe to make that's packed with flavor and is hearty enough to be a complete meal on its own!
Corn Chowder is a creamy, flavorful soup that originated in North America. It’s made with corn, potatoes, and creamy broth or milk. The creamy texture of the chowder, plus the chunky vegetables, makes it incredibly comforting and satisfying!
This corn chowder recipe is made with smoky bacon that gets cooked in the pot first. The vegetables are then cooked in the bacon grease, which infuses them with delicious bacon flavor that gets spread throughout the dish. Add in the rest of the ingredients and let it simmer away until the potatoes are cooked through, and the chowder is creamy and flavorful.
Corn chowder is traditionally served with crusty bread, but you can also serve it with crackers or even some crunchy tortilla chips! Enjoy it on a cold evening for dinner or as a quick lunch during the week, as this dish is also great for meal prep!
Why You’ll Love This Recipe
- This creamy corn chowder takes minutes to put together and is seasoned perfectly.
- The creamy texture and smoky bacon make this chowder incredibly comforting and perfect for colder months.
- It's packed with veggies, potatoes, and sweet corn for a hearty meal that can easily be made in just one pot.
- Great for meal prepping and can make a delicious lunch or dinner.
Ingredients You’ll Need
- Bacon - This not only gives a flavorful grease for the veggies to cook in, it also adds texture, saltiness, and a smoky flavor throughout the chowder.
- Vegetables - You'll need yellow onion, celery, garlic, and carrots to make an aromatic mirepoix to add flavor and texture.
- All Purpose Flour - Makes the roux that will thicken the creamy broth.
- Chicken Broth - Helps thin out the soup to the correct consistency while adding flavor.
- Milk & Heavy Cream - These two liquids are responsible for making the base of the chowder creamy and velvety.
- Corn - Use fresh or frozen corn to add a natural sweetness and texture to the dish.
- Yukon Gold Potatoes - Adds a hearty starch to the chowder that fills you up and takes on the delicious flavors.
- Spices - A mix of dried thyme, paprika, black pepper, and salt work together to balance and enhance the natural flavors of the dish.
How To Make One-Pot Creamy Corn Chowder
Prepare the bacon: Chop the raw bacon into small pieces, then add to the bottom of a large soup pot. Turn the heat to medium-high and cook the bacon for 5-8 minutes or until the bacon is nice and crispy. Remove the bacon and all but two tablespoons of the bacon grease.
Cook the vegetables: To the pot with the bacon grease, add the chopped onions, carrots, and celery. Cook for 5-7 minutes or until soft. Stir in garlic and flour and continue to cook for 1 minute. Stirring occasionally.
Assemble the corn chowder: To the pot with the vegetables, stir in the chicken broth. Then add in the heavy cream, milk, corn, potatoes, thyme, paprika, black pepper, salt, and half the cooked bacon. Stir until well combined.
Cook the corn chowder: Bring the mixture to a boil, then turn it down to a simmer. Cover the pot with a lid and cook for 15-20 minutes or until the diced potatoes are fork-tender. Serve while hot and garnish with remaining bacon. Enjoy!
- When preparing the vegetables, make sure to cut the potatoes all to roughly the same size. This will help ensure they all cook evenly at the same time.
- After adding the chicken broth, stir really well to activate the flour to help thicken the soup.
- The corn chowder is finished cooking once the potatoes are fork-tender. The amount of time it takes to cook will depend on how big your potatoes are.
- If you need to thicken the corn chowder more, whisk together one tablespoon of cornstarch with one tablespoon of cold water. Add to the soup and stir well. Keep stirring until you reach the desired consistency.
- If you need to thin out the corn chowder, simply add in more chicken broth until the desired consistency is reached.
- To make this creamy corn chowder vegan-friendly, swap out the bacon and use olive oil in place of the bacon grease. Then replace the milk and heavy cream with coconut milk or other non-dairy milk alternatives.
- For gluten-free corn chowder, swap out the all-purpose flour for a gluten-free alternative.
- Add other vegetables to the corn chowder, including diced bell peppers, celery root, parsnips, or sweet potatoes.
- Spice it up by adding some dried red pepper flakes or adding diced jalapeno to the pot with the other vegetables.
Storing & Freezing
Storing: Once cooled, any leftover corn chowder can be stored in an airtight container for up to 4 days.
Freezing: The creamy corn chowder can be frozen for up to 2 months. When ready to eat, thaw overnight in the refrigerator and then heat up on the stovetop or microwave until warm throughout. You may need to add more chicken stock or milk to bring it back to the proper consistency.
Corn chowder is creamy, thick, and chunky with a creamy base made from milk or cream, while corn soup is thinner and has more broth.
Yes! This creamy corn chowder can be made up to 2 days in advance. Store in an airtight container and reheat on the stovetop or microwave when ready to serve.
Yes, you can! If using canned corn, make sure to drain and rinse it before adding it to the pot. Canned corn will likely take less time to cook than frozen or fresh varieties.
More Easy Dinner Recipes
- Creamy Tortellini Soup with Spinach
- Best Cheeseburger Soup
- Honey Garlic Chicken Stir Fry
- Easy Lasagna Soup Recipe
- Creamy Tuscan Garlic Chicken
- Honey Teriyaki Chicken
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Creamy Corn Chowder Recipe
- 6 strips bacon (cut into small pieces)
- 1 cup yellow onion (diced)
- 3 celery stalks (diced)
- 2 carrots (peeled and diced)
- ¼ cup all-purpose flour
- 3 tsp garlic (minced)
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- ½ cup milk
- 4 cups frozen or fresh corn
- 1 lb Yukon gold potatoes (peeled and cut into ¼" pieces)
- ½ tsp thyme
- ½ tsp paprika
- 1 tsp black pepper
- ½ tsp salt
- Over medium-high heat, cook bacon pieces in a large soup pot. Cook for 5-8 minutes or until bacon is crisp. Remove and place on a paper towel-lined plate. Set aside.
- Remove all but two tablespoons of grease from the pot. Then, add onions, carrots, and celery to the pot. Cook for 5-7 minutes or until soft.
- Stir in garlic and flour and continue to cook for 1 minute. Stirring occasionally.
- Pour in chicken broth and give a good stir. Then, add heavy cream, milk, corn, potatoes, thyme, paprika, black pepper, salt, and half the cooked bacon. Stir until well combined.
- Bring to a boil, reduce the heat to low, and simmer for covered. Cook 15-20 minutes or until potatoes are fork tender.
- Serve while hot and garnish with remaining bacon.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.