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–+ servings
One-Pot Corn Chowder

One-Pot Corn Chowder: Creamy Comfort in Every Bite

One-Pot Corn Chowder is a creamy, comforting dish perfect for chilly evenings, featuring sweet corn and tender vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chowder Base
  • 4 slices Bacon Provides smoky flavor and richness; can be skipped or replaced with diced ham or smoked sausage
  • 1 medium Onion Adds savory depth and sweetness; no substitutions required
  • 1 medium Carrot Contributes sweetness and color; no substitutions required
  • 1 stalk Celery Offers a crunchy texture and slight bitterness; no substitutions required
  • 2 medium Potatoes Helps thicken chowder and adds substance; use any waxy variety
  • 2 cups Frozen Corn Kernels The star ingredient, offering sweetness; fresh corn can be used
Seasoning
  • 1 teaspoon Fresh Thyme Adds herbal notes and freshness; dried thyme can be substituted
  • 1 teaspoon Paprika Provides warmth and color; no substitutions required
  • 1/2 teaspoon Red Pepper Flakes Adds optional heat; omit if you prefer milder flavor
  • to taste Salt Essential for seasoning; use to taste
  • to taste Pepper Essential for seasoning; use to taste
Broth and Creaminess
  • 4 cups Chicken Broth Forms the base of the chowder; vegetable broth can be used for a vegetarian option
  • 1 cup Milk Contributes creaminess; use plant-based milk for a dairy-free alternative
  • 1/2 cup Heavy Cream Enhances richness; substitute with additional milk for a lower-fat option
Thickening Agent
  • 2 tablespoons Cornstarch Thickens the soup; mix with water to form a slurry

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. In a large Dutch oven, heat the pot over medium-high heat and add the bacon. Cook the bacon pieces until they become crispy, which should take about 6–8 minutes. Transfer the bacon to a paper towel-lined plate and keep the rendered bacon fat in the pot.
  2. Add diced onion, carrot, and celery to the hot bacon fat. Sauté for about 6 minutes until the vegetables soften and the onion turns translucent.
  3. Add diced potatoes along with fresh thyme, paprika, and red pepper flakes. Stir well and cook for an additional 2–3 minutes.
  4. Pour in the chicken broth, milk, and heavy cream, stirring to mix. Bring to a gentle simmer and allow it to bubble softly for about 15 minutes.
  5. Create a cornstarch slurry by mixing cornstarch with a couple of tablespoons of water. Slowly pour this into the simmering chowder while stirring constantly for about 5 minutes until thickened.
  6. Taste and season with salt and pepper as needed. Ladle into bowls and garnish with the crispy bacon.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 580mgFiber: 5gSugar: 3gVitamin A: 1200IUVitamin C: 10mgCalcium: 180mgIron: 2mg

Notes

For a creamier finish, blend a portion of the soup after cooking and then mix it back in with the chunky bits. Store leftovers in the refrigerator for up to 3 days.

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