Creamy Corn Chowder is a comforting, one-pot recipe packed with sweet corn, crispy bacon, and tender potatoes in a rich, velvety broth. Ready in about 40 minutes, it serves 4-6 and works year-round with fresh or frozen corn.
Why This Recipe Stands Out
This chowder delivers bright corn sweetness, smoky bacon flavor, and creamy texture without fancy ingredients. Use frozen corn for convenience or fresh for peak summer taste. It’s hearty enough as a main dish but pairs beautifully with bread.
Ingredients
Scalable for your needs (1x serves 4-6; adjust with 0.5x, 2x, or 3x buttons in recipe plugins).
| Ingredient | Amount (1x) | Notes |
|---|---|---|
| Bacon | 6 strips | Thick-cut; turkey bacon for lighter option |
| Onion | 1 medium | Sweet Vidalia preferred |
| Celery | 3 ribs | Chopped small |
| Carrots | 2 medium | Peeled and diced |
| Garlic | 3 cloves | Minced |
| All-purpose flour | 1/4 cup | Thickens the broth |
| Chicken broth | 4 cups | Low-sodium; vegetable for vegetarian |
| Heavy cream | 1 1/2 cups | Half-and-half works but less rich |
| Corn kernels | 5 cups | Fresh (5 cobs), frozen, or grilled |
| Russet potatoes | 2 large | Peeled, 1/2-inch dice for starch |
| Italian seasoning | 1 tsp | Or thyme + oregano mix |
| Cayenne pepper | 1/8 tsp | Optional for subtle warmth |
| Salt and pepper | To taste | Fresh ground preferred |
| Fresh parsley | 2 tbsp | Chopped, for garnish |
Prep tip: Chop veggies while bacon cooks to save time.
Instructions
Step-by-Step Stovetop Method
- Cook the bacon: Snip bacon into 1/2-inch pieces with kitchen shears. In a large Dutch oven or soup pot over medium heat, cook until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving 2 tablespoons bacon fat in the pot.
- Sauté the vegetables: Add onion, celery, and carrots to the pot. Cook 6-7 minutes until softened. Stir in garlic for 30 seconds until fragrant.
- Make the roux: Sprinkle flour over veggies. Stir constantly for 1-2 minutes to cook out raw flour taste.
- Build the broth: Gradually pour in chicken broth, scraping browned bits from the pot bottom. Whisk until smooth and no lumps remain.
- Add remaining ingredients: Stir in heavy cream, corn, potatoes, Italian seasoning, cayenne (if using), and 3/4 of the bacon. Bring to a boil over medium-high heat, then reduce to a simmer. Cover partially and cook 15-20 minutes, stirring occasionally, until potatoes are fork-tender and soup thickens.
- Season and serve: Taste and adjust with salt and pepper. Ladle into bowls, top with reserved bacon and parsley. Serve hot.
Total time: 40 minutes. Pro photo tip: Capture a process collage (bacon crisping, roux forming, final ladle).
Instant Pot Method
- Sauté bacon, veggies, and garlic as in steps 1-2 using Sauté mode.
- Add flour, stir 1 minute. Pour in broth, deglaze.
- Add cream, corn, potatoes, seasonings, and most bacon.
- Pressure cook on High for 8 minutes + 10-minute natural release.
- Quick release, stir, season, and garnish.
Helpful Tips and Variations
- Fresh vs. frozen corn: Fresh yields crisp pops of sweetness (cut from 5 cobs); frozen is reliable anytime. Avoid canned for better texture.
- Make it vegetarian: Skip bacon, use oil for sautéing, and vegetable broth.
- Dairy-free option: Swap cream for full-fat coconut milk; blend 1/2 cup cashews with broth for extra creaminess.
- Add protein: Stir in cooked shrimp, ham, or shredded cheddar in the last 2 minutes.
- Common mistakes to avoid: Don’t boil after adding cream (risks curdling); use starchy Russets for natural thickening; thin leftovers with extra broth as it sets.
- Storage: Refrigerate in airtight container up to 4 days. Reheat gently on stovetop. Freezing not ideal (potatoes get mushy, dairy separates), but ok without cream – add later.
Nutrition Facts (Per Serving, Approx.)
Approximate values; use a plugin for precise calculator.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 12g |
| Carbs | 38g |
| Fat | 25g |
| Fiber | 5g |
| Sugar | 8g |
Values based on full-fat ingredients; lighter subs reduce calories.
Perfect Pairings
This chowder shines solo but elevates with:
- Crusty sourdough or French baguette for dipping.
- Simple green salad with ranch dressing.
- Roasted green beans or drop biscuits.
- Toppings: Extra cheese, green onions, or hot sauce.
Frequently Asked Questions
Can I use milk instead of cream?
Half-and-half is ok, but milk may curdle with boiling. Add at end and heat gently.
What defines chowder vs. regular soup?
Chowders are thicker (flour/ starch), creamier, and chunkier with potatoes.
Freezer-friendly?
Best fresh, but portion without cream, freeze up to 2 months, then stir in upon thawing.
Enjoy this cozy classic that warms from the inside out. Share your tweaks in the comments!
PrintCreamy Corn Chowder Recipe (One-Pot, 40 Minutes) – Thick & Hearty!
Creamy Corn Chowder is a cozy, one-pot wonder packed with sweet corn, crispy bacon, and tender potatoes in a rich, velvety broth. This simple recipe comes together in about 30 minutes and delivers comforting flavors perfect for any season.
- Prep Time: PT10M
- Cook Time: PT20M
- Total Time: PT30M
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
4 strips bacon, chopped
1/2 medium onion, chopped small
2 sticks celery, chopped small
2 medium carrots, peeled and chopped small
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth (low-sodium preferred)
1 cup heavy whipping cream
4 cups corn kernels (fresh off 4–5 cobs, frozen, or grilled)
2 large Russet potatoes, peeled and diced into 1/2-inch cubes
1/4 teaspoon Italian seasoning
Pinch cayenne pepper (optional)
Salt and black pepper, to taste
Fresh parsley or green onions, chopped (for garnish)
Instructions
1. Cook the bacon: Add chopped bacon to a large pot or Dutch oven over medium-high heat. Cook for 8-10 minutes until crispy. Transfer to a paper towel-lined plate, leaving 2 tablespoons bacon fat in the pot.
2.
3. Saute the vegetables: Add onion, celery, and carrots to the pot. Saute for 5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
4.
5. Make the roux: Sprinkle in flour and stir constantly for 1 minute to cook out the raw taste.
6.
7. Build the broth: Pour in chicken broth, scraping up browned bits from the pot bottom. Stir until smooth and flour dissolves.
8.
9. Add remaining ingredients: Stir in heavy cream, corn, diced potatoes, Italian seasoning, cayenne (if using), and most of the bacon (save some for topping). Bring to a boil over high heat, then reduce to a simmer. Cover partially and cook 15-20 minutes, stirring occasionally, until potatoes are fork-tender and soup thickens.
10.
11. Season and serve: Taste and add salt and pepper as needed. Ladle into bowls, garnish with reserved bacon, parsley, or green onions. Serve hot with crusty bread.
Notes
Russet potatoes release starch to naturally thicken the chowder; dice uniformly for even cooking.
For extra creaminess, blend 1 cup of the soup before adding back to the pot.
Avoid boiling after cream addition to prevent separation; simmer gently.
Thin leftovers with a splash of broth as they thicken in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 75mg
