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Super Creamy One-Pot Corn Chowder with Crispy Bacon

Close-up of a creamy corn chowder recipe topped generously with crispy bacon bits and fresh chives.
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Make this thick and creamy corn chowder in one pot for an easy, hearty comfort meal. We add crispy bacon for the best flavor.

Ingredients

Scale
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 large russet potatoes, peeled and diced (about 1 1/2 cups)
  • 2 cups corn kernels (fresh or frozen)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • Salt and black pepper to taste
  • Fresh chives, chopped, for garnish

Instructions

  1. Place the bacon pieces in a large Dutch oven or heavy-bottomed pot over medium heat. Cook 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 drippings in the pot.
  2. Add the chopped onion and celery to the pot with the bacon drippings. Cook over medium heat until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the base for your thick chowder.
  5. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
  6. Add the diced potatoes, corn kernels, thyme, and smoked paprika to the pot. Season lightly with salt and pepper.
  7. Bring the chowder back to a gentle simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 to 20 minutes.
  8. Reduce the heat to low. Stir in the heavy cream and whole milk. Heat through gently for about 5 minutes, but do not allow the chowder to boil after adding the dairy.
  9. Taste the chowder and adjust salt and pepper as needed. For an extra creamy texture, you can mash a few of the potatoes against the side of the pot.
  10. Ladle the hearty chowder into bowls. Top each serving with the reserved crispy bacon pieces and fresh chives. Serve immediately.

Notes

  • For a smoky corn chowder flavor, use smoked paprika as directed. You can also use smoked bacon for a deeper flavor profile.
  • If you prefer a chicken corn chowder variation, add 1 cup of cooked, shredded chicken when you add the cream in step 8.
  • To make this a vegetarian soup, skip the bacon and sauté the vegetables in 2 tablespoons of butter. Omit the chicken broth and use vegetable broth instead.

Nutrition

Find it online: https://spoonsprout.com/corn-chowder-recipe/