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

A close-up shot of rich, creamy corn chowder loaded with potatoes, corn kernels, and topped generously with crispy bacon pieces.
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Make this rich, velvety corn chowder in one pot. It combines sweet corn, tender potatoes, and smoky bacon for a satisfying comfort food meal that is simple to prepare.

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 (about 2 cups)
  • 4 cups chicken broth
  • 2 cups corn kernels (fresh or frozen)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1 cup heavy cream
  • 1/2 cup milk
  • Optional: Extra crispy bacon for topping

Instructions

  1. Cook the bacon pieces 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 drippings in the pot.
  2. Add the chopped onion and celery to the pot with the bacon drippings. 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 the heat, cover, and simmer for 10 to 12 minutes, or until the potatoes are tender.
  5. In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
  6. Slowly whisk the flour slurry into the simmering chowder. Continue to stir and cook for 2 to 3 minutes until the soup thickens slightly.
  7. Reduce the heat to low. Stir in the heavy cream and milk. Heat through gently for about 5 minutes, but do not let the soup boil after adding the cream.
  8. Taste the soup and adjust salt and pepper as needed.
  9. Ladle the thick and creamy soup into bowls. Top each serving with the reserved crispy bacon pieces.

Notes

  • For a vegetarian option, skip the bacon and use 2 tablespoons of butter or olive oil to sauté the vegetables. Add 1/2 teaspoon of smoked paprika with the thyme for a smoky flavor.
  • If you prefer a smoother texture, use an immersion blender to partially blend about one-third of the soup before adding the cream.
  • This hearty corn soup freezes well if you omit the heavy cream until reheating.

Nutrition

Find it online: https://cookingbyfelix.com/creamy-corn-chowder-recipe-one-pot-bacon/