Creamy One-Pot Corn Chowder is a cozy family favorite that’s perfect for chilly nights. Whether you’re working with fresh summer corn or frozen kernels during winter, this dish is comforting and easy to prepare. Its creamy texture and rich flavors make it a hit at the dinner table.
This chowder is wonderfully customizable—add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick, or swap out the dairy for plant-based alternatives to make it dairy-free. It’s a versatile recipe that can adapt to your taste and dietary needs!
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
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4 strips bacon, chopped
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1 cup onion, chopped
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1 cup carrot, small diced
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1 cup celery, finely diced
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3 medium potatoes, small diced
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1-16 oz bag frozen corn kernels
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3 sprigs fresh thyme
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1 tsp paprika
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1 tsp red pepper flakes (optional)
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Salt and pepper to taste
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4 cups chicken broth
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1 cup milk
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1 cup heavy cream
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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.
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