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Ultimate Easy One-Pot Creamy Corn Chowder with Crispy Bacon and Potatoes

Close-up of a bowl of creamy corn chowder loaded with potato chunks, crispy bacon, and fresh chives.
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Make this ultimate easy one-pot creamy corn chowder. It is hearty, comforting, and packed with sweet corn, tender potatoes, and smoky bacon. This recipe delivers rich flavor quickly.

Ingredients

Scale
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 large 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 broth
  • 2 cups frozen or fresh sweet corn kernels
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • Optional garnish: extra bacon, chopped chives

Instructions

  1. Cook the 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. Leave about 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot with the bacon grease. 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, chicken broth, corn, salt, pepper, and thyme to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the potatoes are tender, about 15 minutes.
  5. In a small bowl, whisk together the flour and milk until smooth. This creates a slurry to thicken the chowder.
  6. Slowly pour the milk and flour mixture into the simmering chowder, stirring constantly to prevent lumps. Continue to cook, stirring often, until the chowder thickens, about 5 to 8 minutes. Do not let it boil rapidly once thickened.
  7. Stir in the heavy cream. Heat through for 2 minutes, but do not boil after adding the cream.
  8. Taste and adjust seasoning if needed. Serve the hearty chowder hot, topped with the reserved crispy bacon and chopped chives.

Notes

  • For a thicker soup, mash about 1 cup of the cooked potatoes against the side of the pot before adding the cream.
  • If you prefer a smoother texture, use half frozen corn and half pureed corn (blend 1 cup of corn with 1/2 cup of broth before adding it back to the pot).
  • This recipe is excellent for making ahead; cool completely before storing in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cravybite.link/creamy-corn-chowder-recipe/