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The Ultimate Creamy Corn Chowder Recipe (Quick & One-Pot)

A close-up of a hearty bowl of creamy corn chowder recipe, filled with corn kernels, diced potatoes, and carrots, seasoned with pepper.
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This is the best corn chowder recipe for a hearty, thick, and creamy soup. You can make this comfort food classic quickly, often in one pot, using fresh or frozen corn.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 4 slices bacon, chopped (optional)
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk or half-and-half for extra creaminess
  • 3 cups corn kernels (fresh or frozen)
  • 2 medium russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 cup heavy cream (optional, for richness)
  • 1 cup cooked, shredded chicken breast (optional variation)

Instructions

  1. If using bacon, cook the chopped bacon in a large Dutch oven or stockpot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot. If not using bacon, melt the butter in the pot.
  2. Add the chopped onion and celery to the pot. Cook until softened, about 5 to 7 minutes.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Add the milk or half-and-half.
  5. Stir in the diced potatoes, salt, pepper, and thyme. Bring the mixture to a simmer, then reduce the heat to medium-low. Cook until the potatoes are tender, about 10 to 15 minutes.
  6. Add the corn kernels. If using the optional chicken, add it now. Continue to simmer for 5 more minutes, allowing the flavors to combine.
  7. Remove the pot from the heat. Stir in the heavy cream, if using, for a richer texture. Taste and adjust seasonings as needed.
  8. Ladle the thick and creamy corn chowder into bowls. Top each serving with the reserved crispy bacon pieces.

Notes

  • For a thicker chowder, mash about 1/2 cup of the potatoes against the side of the pot before adding the cream.
  • If you prefer a smoother soup, use an immersion blender to partially blend the chowder before adding the cream.
  • This recipe works well with frozen corn, so do not thaw it before adding it to the pot.

Nutrition

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