50-Minute Creamy Corn Chowder Joy

There is just nothing quite like settling in when the weather turns chilly with a steaming bowl of deep, satisfying comfort food, right? Forget those thin, sad soups you get sometimes; we are making something substantial tonight. I’m so excited to share what has quickly become *the* staple for cozy nights around here: the Ultimate Easy One-Pot Creamy Corn Chowder with Crispy Bacon. For me, recreating these truly soul-satisfying meals is where I find that pure joy I talked about in my story. This recipe proves that you don’t need hours chained to the stove to achieve that rich, velvety texture. In fact, getting a perfect, thick and creamy corn chowder on the table is actually surprisingly simple! If you love dishes that make your kitchen smell amazing and feel instantly cozy, then you need to bookmark this recipe for real comfort food favorites.

Why This Creamy Corn Chowder Recipe is Your New Weeknight Chowder Idea

I totally get it—somedays you want that incredible, hearty flavor but you just don’t have the time for complicated cooking methods. That’s why this creamy corn chowder is one of my absolute go-to meals. It hits every single craving for a great comfort food soup without adding stress to your evening. Seriously, we’re talking about a soup that’s ready in about 50 minutes flat, including the prep time. That’s practically a miracle for a soup this rich!

• It’s a true One Pot Chowder! Meaning fewer dishes to clean up later, which is always a win for me on a busy night. Weeknight dinner just got a whole lot cozier.
• All the amazing flavor you want in an Easy Corn Chowder—potatoes, cream, sweet corn—but engineered for speed.
• It delivers that deeply satisfying, rich, and hearty potato soup experience that hugs you from the inside out.

Quick Prep for a Thick and Creamy Soup

When I say this is fast, I mean it! The hands-on prep time is only about 15 minutes. You chop the veggies while the bacon renders, and then it’s mostly hands-off simmering time. We finish everything on the stovetop in under an hour total, making this the ultimate simple soup dinner when you need something truly delicious fast. You won’t believe how much flavor we pack into those 50 minutes!

Gathering Ingredients for Your Creamy Corn Chowder

Okay, making the best corn chowder absolutely starts with having the right gear in the pantry. Even though this is an easy recipe, we need those core building blocks to ensure we get that truly rich flavor and velvety outcome. When I first started trying to make a truly great Homemade Creamy Soup, I always skimped here, and you could tell the difference. Trust me when I say that the potatoes we use and the combination of milk and cream are non-negotiables for that signature texture we’re aiming for! I always think of how much effort goes into a classic like homemade cream of chicken soup, and we are achieving that same level of satisfaction with this chowder!

If you’re ready to dive in and build this incredible creamy corn chowder, gather up everything on this list. Don’t worry if you need to check your pantry a couple of times—I always do!

Essential Components for the Best Corn Chowder

• 6 slices bacon, chopped (This is where the beautiful savory base comes from!)
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound Yukon Gold potatoes, peeled and diced (Don’t skip peeling—it helps them break down nicely later!)
• 4 cups chicken broth (Or vegetable broth if you’re making it vegetarian, remember that option!)
• 2 cups corn kernels (Fresh or frozen work beautifully here; I sometimes use slightly more if the corn tastes super sweet that week.)
• 1/2 cup all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream (This is the secret weapon for maximum creaminess, so don’t try to substitute both the milk and the cream with half-and-half!)
• Optional: 1/4 cup chopped fresh parsley for garnish (A little fresh green just brightens everything up.)

Step-by-Step Instructions for Easy Corn Chowder

This is where the magic of a true One Pot Chowder happens! Because we are building flavor right from the start, you don’t need a million steps to get that deep, comforting taste. Remember what I always say? Simple techniques yield the best results, and keeping everything in one Dutch oven means you’re going to spend less time scrubbing pots later. We are aiming for that perfect, luscious body, so pay close attention when we add the dairy and the thickening agent! If you want to see how I use this one-pot magic for other meals, check out my tips for easy one-pot creamy mushroom pasta!

Rendering Bacon and Sautéing Aromatics

First up, we start rendering that bacon! Drop your 6 chopped slices into a large pot—I use my Dutch oven—over medium heat. We want it crispy, not burnt, so keep an eye on it. Once it’s perfectly crisp, use a slotted spoon to pull that glorious bacon out and set it on a paper towel. Don’t dump that grease! Leave about 2 tablespoons behind; that bacon fat is pure gold for flavoring the onions and celery. Cook those veggies until they sweat and soften up nicely, about 5 to 7 minutes.

SAVE

Simmering Potatoes and Thickening the Creamy Corn Chowder

Now that the base smells amazing, toss in your thyme, salt, and pepper so those spices toast up for about a minute. Add the diced potatoes and all 4 cups of chicken broth. Bring that whole mixture to a boil, then knock the heat down, cover it, and let those potatoes get super tender—this usually takes about 15 minutes. Now, for the thickening part: in a separate small bowl, whisk the flour and milk together until it’s totally smooth—no lumps allowed! Slowly pour that slurry into the simmering soup while stirring constantly. Keep stirring! This is what builds your base for a truly Thick and Creamy Soup. Let it bubble gently for 5 to 8 minutes until it really coats the back of a spoon.

Finishing Touches for Velvety Corn Soup

We are almost there! Stir in your 2 cups of corn kernels along with the heavy cream. This is the moment that turns it into fantastic creamy corn chowder. The absolute most important rule here is to knock the heat way, way down. You must only heat this through gently for about two minutes; boiling it now can mess with the cream/milk proteins, and we want that smooth, velvety corn soup consistency. Once it’s just warm, give it a taste to check the salt and pepper. Ladle it into bowls, top with that crispy bacon we saved, and maybe a sprinkle of parsley if you grabbed some!

SAVE

Tips for Success Making Your Creamy Corn Chowder

Now that you have the steps down for this creamy corn chowder, let’s talk about making it absolutely perfect every single time—you know, those little secrets my kitchen buddies and I rely on! Achieving that signature, luxurious texture is easier than you think, and it really separates a good soup from a truly memorable one. Since this is such a deeply comforting dish, we want it to be flawless. If you want another idea on nailing creamy results in sauces, check out my thoughts on versatile creamy mushroom sauce recipe—the technique is similar!

Achieving the Ideal Texture in Your Creamy Corn Chowder

If you tasted your chowder after adding the cream and thought, “Wow, I wish this was a touch smoother,” don’t panic and reach for more flour! Here’s my fix for getting that beautiful, silky consistency: grab an immersion blender. Carefully stick it into the pot and blend just a small portion of the soup—maybe one-third of it—leaving plenty of whole corn kernels and potato chunks behind. This blending breaks down some of those potatoes and corn, releasing starch naturally and creating an unbelievably velvety body without making the whole thing gluey. It’s my favorite way to ensure every batch of this Best Corn Chowder is completely luxurious for your next Cozy Winter Soup night!

SAVE

Variations for This Comfort Food Soups Recipe

You know I always want to make sure my recipes work for everyone! While I absolutely love the savory depth the bacon brings to this creamy corn chowder, I know many of you write in asking about swapping things out. This recipe is incredibly flexible, which is part of why it’s one of my favorite Comfort Food Soups to share. Getting that rich, velvety texture doesn’t depend on meat or gluten, so we have some fantastic options to keep things cozy for everyone at the table.

If you’re looking to swap out the bacon and use vegetable broth instead of chicken broth, that’s super easy. In Step 1, just skip the bacon entirely. Instead, drop 2 tablespoons of butter (or olive oil if you prefer) right into that pot and sauté your onions and celery in that. You still get a wonderful aromatic base, just bacon-free! I have a whole section on swapping ingredients for great vegan meals, like my creamy vegan pumpkin curry, and those principles apply right here for simple swaps.

Now, what about keeping things gluten-free? That works too! The thickening step (Step 6) requires us to use flour, which is the sticking point for gluten-free folks. The solution is simple: use a cornstarch slurry instead. So, instead of whisking the flour and milk, whisk 2 tablespoons of cornstarch with a little bit of cold water until it’s smooth. Then, whisk that paste into your milk before adding it to the simmering chowder. It thickens up beautifully and keeps the soup creamy without any fuss!

Serving Suggestions for Your Hearty Potato Soup

This creamy corn chowder is so rich and satisfying on its own, isn’t it? But even the best soup deserves a little something on the side to make it a complete meal—you know, to dunk into all that amazing creamy broth! This truly functions as a fantastic Simple Soup Dinner centerpiece all by itself.

For me, nothing beats grabbing a chunk of really crusty sourdough bread. You want something sturdy enough to soak up every last drop of that velvety soup! If you’re looking to bulk this out just a little bit more, a very simple side salad with a bright vinaigrette cuts through the richness perfectly. Or, if you’re feeling ambitious (and maybe you made my easy garlic herb butter roasted chicken earlier in the week!), this chowder is an amazing companion dish.

Storage and Reheating Instructions for Creamy Corn Chowder

I truly hope you have leftovers, because this creamy corn chowder tastes even better the next day once those flavors have really settled in together! You can definitely keep leftovers stored nicely in an airtight container in the fridge for up to four days. That’s great news for weeknight chowder ideas later in the week!

When you go to reheat it, remember that tricky part we talked about during cooking: the cream. You need to warm this up very gently on the stovetop over low heat. Seriously, do not rush it or bring it to a rolling boil—that can cause the dairy to separate a bit. If you’re bringing it back from the fridge, just add a splash of extra milk or broth if it seems too thick after chilling. If you’re sneaking some of the leftovers I made after trying out my braised chicken thighs, a slow reheat is the only way to protect that velvety texture we worked so hard to create!

Frequently Asked Questions About Creamy Corn Chowder Recipe

I’ve pulled together some of the questions I get asked most often about this recipe, especially from folks who are trying to make this the Best Corn Chowder for a chilly evening. Don’t worry if you have specific needs for your dinner—we can usually tweak this delicious soup to fit perfectly!

Can I make this Creamy Corn Chowder Recipe ahead of time?

You absolutely can! It holds up really well in the fridge for three to four days. However, here’s my important tip for keeping it looking perfect: if you know you’ll be making it a day ahead, leave out the heavy cream until you are ready to reheat it the next day. When you reheat it gently, stir in the cream right at the end before serving. This keeps the soup looking its absolute best and most luscious for your Cozy Winter Soup night!

How to ensure the chowder is thick and creamy?

That velvety texture is everything, right? The main thing is making sure you use that flour and milk slurry correctly! Whisk them until they are completely smooth *before* you pour them into the simmering pot. Then, cook that mixture stirring constantly for about 5 to 8 minutes until you can see it clinging to your spoon. If you’re making the gluten-free version, using cornstarch instead of flour works just as well, provided you cook it long enough to activate its thickening power!

SAVE

And remember that immersion blender trick I shared? If you prefer a very smooth base, blending a portion of the soup solids before adding the cream is the fastest way to guarantee a truly thick and creamy soup every single time. If you want to see some other great soup ideas, check out my collection over on soups and salads for inspiration!

Sharing Your Homemade Creamy Soup Experience

Well, that’s it! We’ve done it. We’ve taken simple ingredients and turned them into the ultimate bowl of cozy, hearty comfort. I truly hope this creamy corn chowder becomes a staple in your rotation, whether you’re using it for a quick weeknight meal or serving it up when company stops by unexpectedly.

Now, I can’t wait to hear what you think! Did you keep the bacon in? Maybe you tried the vegetarian swap? Drop a comment below and give this recipe a quick rating—it helps me know which recipes you love most! I always read every single note you leave, and I love seeing what variations you come up with. If you snap a picture of your beautiful, thick chowder, please tag me! You can find me over on Facebook at facebook.com/purecookingjoy. I’d love for you to join our community over there where we share all kinds of joy in the kitchen. Thanks so much for cooking with me today! If you want to learn more about my journey, feel free to check out my About Page!

Ultimate Easy One-Pot Creamy Corn Chowder with Crispy Bacon

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up with this rich, creamy corn chowder loaded with sweet corn, tender potatoes, and crispy bacon. This one-pot recipe is simple to make and delivers hearty comfort food flavor quickly.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 6 slices bacon, chopped
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound Yukon Gold potatoes, peeled and diced
• 4 cups chicken broth
• 2 cups corn kernels (fresh or frozen)
• 1/2 cup all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• Optional: 1/4 cup chopped fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the chopped 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, 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 over medium heat 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 diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15 minutes.
5. In a small bowl, whisk together the flour and milk until smooth to create a slurry.
6. Stir the corn kernels into the simmering soup. Slowly pour the flour and milk slurry into the pot while stirring constantly to prevent lumps.
7. Continue to cook, stirring often, until the chowder thickens, about 5 to 8 minutes.
8. Reduce the heat to low. Stir in the heavy cream. Heat through gently for 2 minutes; do not let the soup boil after adding the cream.
9. Taste and adjust seasoning if necessary. Ladle the thick and creamy soup into bowls. Top each serving with the reserved crispy bacon and fresh parsley, if using.

Notes

• For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth. Sauté the vegetables in 2 tablespoons of butter or olive oil.
• To make this gluten free, substitute the all-purpose flour with an equal amount of cornstarch mixed with a little cold water to create a slurry.
• If you prefer a smoother texture, use an immersion blender to partially blend about one-third of the soup before adding the cream.

Nutrition

• Serving Size: 1.5 cups
• Calories: 410
• Sugar: 9
• Sodium: 580
• Fat: 24
• Saturated Fat: 13
• Unsaturated Fat: 11
• Trans Fat: 0.5
• Carbohydrates: 38
• Fiber: 4
• Protein: 12
• Cholesterol: 65