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Ultimate Easy One-Pot Creamy Corn Chowder with Crispy Bacon

A close-up of a bowl of creamy corn chowder topped generously with crispy bacon pieces and fresh parsley.
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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.

Ingredients

Scale
  • 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

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

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

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