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Ultimate Creamy One-Pot Corn Chowder Recipe

Close-up of a bowl of rich, creamy corn chowder loaded with yellow corn kernels, potato chunks, and fresh parsley.
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Make this rich, velvety corn chowder in a single pot for easy cleanup. This recipe combines sweet corn, tender potatoes, and a creamy base for the perfect comfort food soup.

Ingredients

Scale
  • 2 tablespoons butter
  • 4 slices bacon, chopped (optional, omit for vegetarian)
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (or vegetable broth)
  • 2 large russet potatoes, peeled and diced (about 1.5 cups)
  • 3 cups corn kernels (fresh or frozen)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 cup heavy cream
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. If using bacon, cook it in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot. If not using bacon, melt the butter in the pot.
  2. Add the chopped onion and celery to the pot. Cook over medium heat until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the roux that thickens the chowder.
  4. Slowly whisk in the chicken or vegetable broth until the mixture is smooth and there are no lumps.
  5. Add the diced potatoes, corn kernels, salt, pepper, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Use an immersion blender to blend about one-third of the soup directly in the pot, or carefully transfer one-third of the soup to a regular blender and blend until smooth. Return the blended portion to the pot. This step creates the thick and creamy soup texture.
  7. Stir in the heavy cream. Heat gently for 2 to 3 minutes until the chowder is heated through. Do not let it boil after adding the cream.
  8. Taste and adjust seasoning if needed. Ladle the hearty vegetable soup into bowls. Garnish with reserved crispy bacon (if using) and fresh parsley.

Notes

  • For a vegetarian creamy corn chowder, skip the bacon and use vegetable broth. Add 1 tablespoon of olive oil with the butter to sauté the vegetables.
  • If you want an even thicker chowder, mash a few of the cooked potatoes against the side of the pot with a spoon before adding the cream.
  • This chowder freezes well. Cool completely before storing in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.

Nutrition

Find it online: https://cookingzenith.com/creamy-corn-chowder-recipe-ultimate-one-pot/