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Ultimate Creamy Corn Chowder: One-Pot Comfort Ready Fast

A close-up of a bowl of thick, yellow creamy corn chowder topped with bacon bits and fresh chives.
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Make this rich and creamy corn chowder in one pot. This recipe delivers velvety texture and deep flavor using simple ingredients, perfect for a satisfying weeknight meal.

Ingredients

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  • 2 tablespoons unsalted butter
  • 4 slices bacon, chopped (optional, omit for vegetarian)
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
  • 4 cups chicken or vegetable broth
  • 4 cups sweet corn kernels (fresh or frozen)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup milk (whole or 2%)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. If using bacon, cook the chopped bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 1 tablespoon of bacon grease in the pot; discard the rest or save for another use. If omitting bacon, add 1 tablespoon of butter to the pot.
  2. Add the remaining 1 tablespoon of butter (or just use the bacon grease) to the pot over medium heat. Add the chopped onion and celery. 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, broth, corn, salt, pepper, and smoked paprika to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
  5. In a small bowl, whisk together the flour and heavy cream until smooth. This creates a slurry to thicken the chowder.
  6. Pour the cream mixture into the simmering chowder. Stir constantly until the soup begins to thicken, about 3 to 5 minutes. Do not let it boil rapidly once the cream is added.
  7. Stir in the milk. Heat through gently for 2 minutes. Taste and adjust salt and pepper as needed. For a smoother texture, you can mash some of the potatoes against the side of the pot.
  8. Ladle the rich and creamy soup into bowls. Garnish each serving with the reserved crispy bacon (if using) and fresh chives. Serve immediately.

Notes

  • For a vegetarian version, skip the bacon entirely and use vegetable broth. Sauté the vegetables in 2 tablespoons of butter.
  • To achieve a restaurant style, velvety corn soup texture, remove about 1 cup of the soup mixture (mostly potatoes and corn) after the potatoes are tender, blend it until completely smooth, and stir it back into the pot before adding the cream.
  • This hearty potato chowder freezes well. Cool completely before transferring to an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition

Find it online: https://eatableempress.com/creamy-corn-chowder-recipe/