This creamy corn chowder delivers sweet corn, crispy bacon, and tender potatoes in a rich, one-pot broth that’s perfect for cozy family dinners. Ready in about 40 minutes, it uses simple ingredients like fresh or frozen corn for year-round enjoyment.
Why You’ll Love This Recipe
Bright sweetness from corn pairs with savory bacon and starchy potatoes for unbeatable comfort. The thick, luxurious cream base makes it hearty yet easy, with options for stovetop, Instant Pot, or slow cooker. Fresh herbs and optional cayenne add gentle warmth without spice.
Ingredients
Scalable for 4-6 servings (adjust with 0.5x, 1x, 2x multipliers).
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon | 6 strips, chopped | Or ham for smoky flavor; omit for vegetarian |
| Onion | 1 medium, diced | Sweet Vidalia ideal |
| Celery | 2 stalks, diced | Adds crunch |
| Carrots | 2 medium, diced | For natural sweetness |
| Garlic | 3 cloves, minced | Fresh for aroma |
| Flour | 1/4 cup | Thickens broth |
| Chicken broth | 4 cups | Vegetable broth for vegan |
| Heavy cream | 1 1/2 cups | Half-and-half works; avoid milk to prevent curdling |
| Corn kernels | 4 cups | Fresh (4-5 cobs), frozen, or grilled |
| Potatoes | 2 large Russets, diced | Starchy for creaminess |
| Italian seasoning | 1 tsp | Or thyme/parsley mix |
| Cayenne | Pinch, optional | Subtle kick |
| Salt and pepper | To taste | Season at end |
| Parsley | 2 tbsp, chopped | Fresh garnish |
Nutrition per serving (1/6 recipe, approx.): 450 calories, 28g fat, 42g carbs, 12g protein.
Step-by-Step Instructions
Stovetop Method (35-40 minutes)
- Cook bacon in a large Dutch oven over medium heat until crispy, 8-10 minutes. Remove to paper towels, leave 2 tbsp fat in pot.
- Sauté onion, celery, and carrots in bacon fat for 5 minutes until softened. Add garlic, cook 30 seconds.
- Stir in flour, cook 1 minute. Gradually whisk in broth, scraping browned bits.
- Add cream, corn, potatoes, Italian seasoning, cayenne, and 3/4 of bacon. Bring to boil, then simmer covered (lid ajar) 15-20 minutes until potatoes tender.
- Season with salt and pepper. Garnish with remaining bacon and parsley. Serve hot.
Instant Pot Method (25 minutes)
- Sauté bacon on high until crisp, remove. Add veggies and garlic, cook 3 minutes.
- Stir in flour 1 minute, then broth. Add cream, corn, potatoes, seasonings, bacon.
- Seal, cook high pressure 8 minutes. Natural release 10 minutes, quick release rest.
- Stir, season, garnish.
Slow Cooker Method (4-6 hours)
- Crisp bacon in skillet, transfer with fat to slow cooker. Sauté veggies briefly.
- Add all to cooker: broth, cream, corn, potatoes, seasonings. Cook low 4-6 hours.
- Thicken if needed with cornstarch slurry. Season and serve.
Expert Tips and Variations
Use fresh corn off the cob for peak sweetness; grill first for smoky notes. For vegan version, swap bacon for smoked paprika, use coconut cream and veg broth. Add shrimp or cheddar in last 5 minutes. Prevent curdling by simmering gently after cream. Thin leftovers with extra broth.
- Make it spicy: Double cayenne or add jalapeños.
- Gluten-free: Use cornstarch instead of flour.
- Lighten up: Evaporated milk + less cream.
What to Serve With It
Pair with crusty sourdough or French baguette for dipping. Add a simple arugula salad with lemon vinaigrette or roasted green beans. For heartier meals, serve alongside grilled cheese.
Storage and Reheating
Store airtight in fridge up to 4 days; flavors deepen overnight. Reheat on stovetop low, stirring with splash of broth. Freeze without cream up to 3 months; add fresh when thawing. Potatoes may soften post-freeze.
Frequently Asked Questions
Fresh or frozen corn? Both work great; fresh (4-5 cobs) for summer vibrancy, frozen for convenience.
Can I use milk instead of cream? Half-and-half ok, but milk may curdle; add at end on low heat.
What’s the difference between chowder and soup? Chowder is thicker, creamier with chunks like potatoes, often one-pot rustic style.
Vegetarian version? Skip bacon, use veg broth and olive oil.
How do I make it thicker? More potatoes/flour or simmer longer.
Try this chowder next time corn’s in season or craving comfort. Pin the recipe, share your tweaks below!
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Creamy Corn Chowder Recipe (One-Pot, 40 Minutes) – Salt & Lavender
- Total Time: PT30M
- Yield: 6 1x
Description
Creamy Corn Chowder is a cozy, one-pot wonder packed with sweet corn, crispy bacon, and tender potatoes in a rich, velvety broth. This simple recipe comes together in about 30 minutes and delivers comforting flavors perfect for any season.
Ingredients
4 strips bacon, chopped
1/2 medium onion, chopped small
2 sticks celery, chopped small
2 medium carrots, peeled and chopped small
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth (low-sodium preferred)
1 cup heavy whipping cream
4 cups corn kernels (fresh off 4–5 cobs, frozen, or grilled)
2 large Russet potatoes, peeled and diced into 1/2-inch cubes
1/4 teaspoon Italian seasoning
Pinch cayenne pepper (optional)
Salt and black pepper, to taste
Fresh parsley or green onions, chopped (for garnish)
Instructions
1. Cook the bacon: Add chopped bacon to a large pot or Dutch oven over medium-high heat. Cook for 8-10 minutes until crispy. Transfer to a paper towel-lined plate, leaving 2 tablespoons bacon fat in the pot.
2.
3. Saute the vegetables: Add onion, celery, and carrots to the pot. Saute for 5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
4.
5. Make the roux: Sprinkle in flour and stir constantly for 1 minute to cook out the raw taste.
6.
7. Build the broth: Pour in chicken broth, scraping up browned bits from the pot bottom. Stir until smooth and flour dissolves.
8.
9. Add remaining ingredients: Stir in heavy cream, corn, diced potatoes, Italian seasoning, cayenne (if using), and most of the bacon (save some for topping). Bring to a boil over high heat, then reduce to a simmer. Cover partially and cook 15-20 minutes, stirring occasionally, until potatoes are fork-tender and soup thickens.
10.
11. Season and serve: Taste and add salt and pepper as needed. Ladle into bowls, garnish with reserved bacon, parsley, or green onions. Serve hot with crusty bread.
Notes
Russet potatoes release starch to naturally thicken the chowder; dice uniformly for even cooking.
For extra creaminess, blend 1 cup of the soup before adding back to the pot.
Avoid boiling after cream addition to prevent separation; simmer gently.
Thin leftovers with a splash of broth as they thicken in the fridge.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 75mg
