Best One-Pot Corn Chowder Recipe

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This creamy, One-Pot Corn Chowder is a family favorite in my home and perfect for cozy nights. Use it when fresh corn is in season, or frozen if you’re short on time or during the cold winter months.

It’s easily customizable by adding more or less red pepper flakes or a dash of hot sauce if you like it spicy, or by using plant-based milk, cream, and butter if you’re going dairy-free.

One-Pot Corn Chowder Recipe

Ingredients For One-Pot Corn Chowder

  • Bacon adds smoky richness and a crispy touch when used as a topping or garnish. Use the bacon drippings to sauté the vegetables for added flavor.
  • Mirepoix (Carrots, Celery, and Onions) creates the savory base for the chowder, adding depth of flavor and a touch of natural sweetness.
  • Potatoes break down naturally as they cook, making the soup thick and giving it a creamy, hearty texture.
  • Frozen or fresh corn brings a sweet and juicy burst. If possible use fresh, and simmer the cobs in the broth for added flavor.
  • Fresh thyme adds an earthy aroma that perfectly balances the sweetness of corn. Remember to remove the sprigs before serving.
  • Paprika & red pepper flakes add smokiness and a hint of heat. You can adjust the amount of red pepper flakes to your liking.
  • Chicken broth is the savory base and it complements the creamy texture perfectly. Use low-sodium to control the salt levels,
  • Heavy cream adds richness while milk keeps the soup light. Together they create a balanced, velvety texture without being too heavy.
  • Cornstarch mixed with water is added as a thickening agent.
  • Salt and Pepper are used according to taste to bring out the natural flavors of the corn and the broth.
  • Optional Toppings: Cheddar and green onions for creaminess and a zesty fresh finish.

One-Pot Corn Chowder Recipe

How To Make One-Pot Corn Chowder?

  1. Cook the bacon in a large Dutch oven over medium-high heat until crispy. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Leave the bacon fat in the pot.
  2. Sautee the chopped onion, carrots, and celery in the bacon fat until tender, about 6 mins.
  3. Add the diced potatoes, fresh thyme, paprika, red pepper flakes, and corn.
  4. Pour in the chicken broth, heavy cream, and milk. Simmer for 15 mins. Season with salt and pepper.

Make a slurry by dissolving the cornstarch in a little water and adding it to the simmering chowder. Simmer, stirring constantly, until thickened, about 5 mins. Serve hot with crumbled crispy bacon on top.

Make Ahead and Storage Instructions

  • Corn chowder keeps well in the fridge for up to 4 days, so feel free to make it ahead for a stress-free weeknight meal.
  • Store any leftovers for up to 4 days in an airtight container in the fridge, or up to 3 months in the freezer. Keep in mind the texture may change slightly when thawed. Add fresh cream when reheating it to restore its smoothness.
  • Reheat at medium-low heat on the stovetop, adding a splash of milk or broth if you feel it’s too thick.

Variations and Substitutions:

  • If you want to make it vegan, skip the bacon and use coconut milk or any plant-based cream. It’ll still be delicious!
  • Don’t want to add any cream? No problem, just blend a portion of the potatoes to add thickness to the broth.
  • Want to add extra veggies? You can add peas, bell peppers, or green beans for added nutrition and texture.
  • Prefer a spicier kick? Add a dash of hot sauce or increase the amount of red pepper flakes. If you like it milder, omit the red pepper flakes altogether.
  • For a tangy twist, add Crème Fraîche, sour cream, or Greek yogurt just before serving.
  • For a smoother chowder, blend half the soup to keep it smooth while leaving the rest chunky for that classic chowder feel.

Pro Tips For Making The Best Corn Chowder

  1. If using fresh corn, simmer the cobs in the broth to add more flavor.
  2. For a creamy texture, blend half the soup while leaving the rest chunky with vegetables and corn for texture.
  3. When blending hot soup, leave room in the blender and cover the lid with a towel to allow steam to escape safely.
  4. For the perfect thickness in your chowder, make a slurry of cornstarch and water and stir it into the simmering soup. 
  5. Topping each bowl with crispy bacon will add extra crunch and flavor.
  6. Stir in the shredded cheddar while still hot until it melts for extra creaminess and depth of flavor.
  7. Don’t forget to remove the thyme sprigs before serving.

Serving Suggestions

  • Serve this creamy chowder with a slice of toasted crusty bread and a side salad or a grilled cheese sandwich and roasted veggies.
  • For added crunch, sprinkle tortilla chips or croutons on top before serving.
  • Add a squeeze of fresh lemon juice just before serving to brighten the flavors and balance the creaminess.
  • To make it a complete meal add shredded cooked chicken, sliced sausage, or diced ham.

Need more ideas? Check out these delicious recipes:

Did you use fresh or frozen corn? Did your family enjoy it? Let us know in the comments!

Chowder

Best One-Pot Corn Chowder Recipe

This Creamy One-Pot Corn Chowder is comfort in a bowl!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 SERVINGS
Calories: 322kcal
Author: Kathy

Equipment

  • Knife and cutting board
  • Large pot or Dutch Oven

Ingredients

  • 4 strips bacon, chopped
  • 1 cup onion, chopped
  • 1 cup carrot, small diced
  • 1 cup celery, finely diced
  • 3 medium potatoes, small diced
  • 1-16 oz bag frozen corn kernels
  • 3 sprigs fresh thyme
  • 1 tsp paprika
  • 1 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1 ½ tbsp cornstarch

Instructions

  • Cook the bacon in a large Dutch oven over medium-high heat, until crispy. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Leave the bacon fat in the pot.
  • Sautee the chopped onion, carrots, and celery in the bacon fat until tender, about 6 mins.
  • Add the diced potatoes, fresh thyme, paprika, red pepper flakes, and corn.
  • Pour in the chicken broth, heavy cream, and milk. Simmer for 15 mins. Season with salt and pepper.
  • Make a slurry dissolving the cornstarch in a little water and add it to the simmering chowder. Simmer, stirring constantly, until thickened, about 5 mins. Serve hot with crumbled crispy bacon on top.

Nutrition

Calories: 322kcal | Carbohydrates: 35g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 287mg | Potassium: 642mg | Fiber: 5g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 29mg | Calcium: 7mg | Iron: 6mg

Frequently Asked Questions about Corn Chowder Recipe

1. Can I Use Fresh Corn Instead?

Yes, you can. Cut the kernels from the corn and add them directly to the pot.

2. What If I Don’t Have Bacon?

You can skip the bacon, or use diced ham instead. Smoked sausage can be used as well.

3. Is Heavy Cream Mandatory?

Definitely not. You can use half and half, or just milk if you want to cut down on calories. Adjust the amount of cornstarch to achieve the desired consistency.

4. What If I Over-Salt The Chowder?

Add a whole peeled potato to the soup, it will absorb the extra salt. Just remember to remove it prior to serving.

5. How Can I Add More Flavor To The Chowder?

Adding a little white wine can enhance the flavor of the broth, and adding fresh herbs or chives as topping will too.

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Amy M.

Monday 28th of October 2024

Added rotisserie chicken, and shredded cheese. Skipped the heavy cream. Recipes was delicious!

Miranda

Wednesday 25th of September 2024

I made it! My husband loved it! Thanks for sharing the tip about blending a little and leaving the rest chunky. It was smooth and creamy. Request: Please make a printer friendly version without the Navy blue background? It takes up so much ink!

Yvonne

Wednesday 7th of August 2024

Thank you so much for the corn chowder. All the ingredients are what l like. Thank you for not making me forced into getting the recipe by joining etc. I will follow you. Yvonne Dobiash 👣👣👣👣👣

Carolyn Farnsworth

Thursday 1st of August 2024

Great recipe. I added a little butter to the bacon grease. Also shredded some cheese. It didn't need it, but it helped to thicken. Good job. Loved it.