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Ultimate One-Pot Creamy Corn Chowder

Top-down view of a bowl filled with creamy corn chowder, featuring chunks of potato, corn kernels, and parsley garnish.
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Make this rich, velvety corn chowder in a single pot. It combines sweet corn, tender potatoes, and cream for a satisfying comfort food soup ready quickly for your weeknight dinner.

Ingredients

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  • 6 slices bacon, chopped (omit for vegetarian option)
  • 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 or vegetable broth
  • 2 cups frozen or fresh sweet corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. If using bacon, cook the chopped bacon in a large Dutch oven or heavy pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 1 tablespoon of bacon grease in the pot; discard the rest or save it. (If vegetarian, add 1 tablespoon of butter or oil.)
  2. Add the chopped onion and celery to the pot. Cook over medium heat for 5 to 7 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the diced potatoes, broth, corn, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, or until the potatoes are tender when pierced with a fork.
  4. In a small bowl, whisk together the flour and milk until smooth to create a slurry.
  5. Slowly pour the flour and milk mixture into the simmering soup, stirring constantly to prevent lumps. Continue to stir and simmer for 3 to 5 minutes until the soup thickens slightly.
  6. Stir in the heavy cream. Heat through for 2 minutes, but do not allow the soup to boil after adding the cream.
  7. Taste the chowder and adjust salt and pepper as needed. For a smoother texture, you can mash some of the potatoes against the side of the pot with a spoon.
  8. Ladle the creamy corn chowder into bowls. Top each serving with the reserved crispy bacon (if using) and fresh parsley.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and skip the bacon. Garnish with croutons or extra fresh herbs instead.
  • To achieve a truly velvety corn soup texture, remove about 1 cup of the cooked potatoes and corn, blend until smooth, and stir the puree back into the pot before adding the cream.
  • This hearty soup freezes well. Cool completely before storing in airtight containers for up to three months.

Nutrition

Find it online: https://yummagnet.com/creamy-corn-chowder-recipe-one-pot-quick/