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Creamy One-Pot Corn Chowder with Crispy Bacon

A close-up of a hearty bowl of creamy corn chowder recipe, garnished generously with crumbled bacon and fresh chives.
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This is a thick and hearty corn chowder recipe that delivers creamy comfort in one pot. You can use fresh or frozen corn for this simple soup.

Ingredients

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  • 2 tablespoons butter
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 pound Yukon Gold potatoes, peeled and diced
  • 4 cups chicken broth
  • 2 cups 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 cooked, shredded chicken (optional variation)

Instructions

  1. Melt the butter in a large pot or Dutch oven 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 for garnish. Leave about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot. Cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Add the diced potatoes, chicken broth, corn, salt, pepper, and smoked paprika to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are tender.
  4. In a small bowl, whisk the flour with 1/2 cup of cold water until smooth to create a slurry. Stir the slurry into the simmering chowder. Continue to cook, stirring constantly, until the soup thickens, about 2 to 3 minutes.
  5. Stir in the heavy cream. If you are using chicken, add the shredded chicken now. Heat through gently, but do not let the soup boil after adding the cream.
  6. Taste and adjust seasonings if needed. Serve your homemade corn chowder hot, garnished with the reserved crispy bacon.

Notes

  • For a thicker texture, mash about 1 cup of the potatoes against the side of the pot before adding the cream.
  • This recipe works well with either fresh corn cut from the cob or frozen corn kernels.
  • If you skip the bacon, use 2 tablespoons of olive oil instead of bacon grease to sauté the vegetables.

Nutrition

Find it online: https://www.purecookingjoy.com/corn-chowder-recipe/

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