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–+ servings
Bowl of creamy corn chowder with potatoes, celery and green bell pepper on a checked kitchen towel

Creamy Corn Chowder

An easy, one-pot creamy corn chowder with crispy bacon, red potatoes, sweet corn and veggies in a rich whole-milk broth.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 370 kcal

Equipment

Ingredients
  

  • 6 strips bacon
  • 2 tbsp butter
  • 1 medium medium yellow onion diced
  • 4 stalks celery stalks chopped
  • 1 green bell pepper chopped
  • 5-6 small small red potatoes about 1 1/2 lb, peeled and diced 1/2-inch
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 3 cups whole milk
  • 3 cups corn frozen or fresh - no need to thaw frozen corn
  • 2 tsp dried thyme or 2 tbsp fresh
  • 1 tsp paprika
  • 1/2 tsp salt plus to taste
  • 1 tsp ground black pepper
  • 3 green onions green ends sliced
  • fresh parsley optional

Instructions
 

  • Cook the bacon in a Dutch oven over medium heat until crispy, 8-10 minutes. Remove, crumble, and leave the grease in the pot.
    Strips of bacon cooking in a white enameled Dutch oven for creamy corn chowder
  • Add the butter. Cook the diced onion, celery and bell pepper 5-6 minutes, until the onion is translucent.
    Diced yellow onion, celery and green bell pepper sautéing in bacon grease in a white Dutch oven
  • Stir in the flour and cook 1-2 minutes.
  • Slowly whisk in the chicken broth. Add the potatoes, thyme, paprika, salt and pepper.
    Adding diced red potatoes and chicken broth to the Dutch oven for creamy corn chowder
  • Cover and simmer 12-15 minutes, until the potatoes are fork-tender.
    Creamy corn chowder simmering in a white enameled Dutch oven with a wooden spoon
  • Stir in the milk and corn. Simmer gently (do not boil) 8-10 minutes, until thickened and hot.
    Stirring whole milk and corn into creamy corn chowder with a wooden spoon
  • Season to taste and stir in half the bacon if desired.
  • Ladle into bowls; top with remaining bacon, green onions and parsley.
    Ladling creamy corn chowder topped with bacon and green onions into a bowl

Notes

Whole milk recommended for flavor and creamy texture; dairy-free milks not tested. Never use vegetable oil; if extra fat is needed, use butter, avocado or olive oil. Storage: glass containers, fridge 3-4 days; freeze up to 3 months. Reheat gently over low heat. Serve with Garlic Herb Artisan Sourdough Bread.

Nutrition

Calories: 370kcalCarbohydrates: 41gProtein: 11gFat: 18gSaturated Fat: 8gCholesterol: 30mgSodium: 590mgPotassium: 800mgFiber: 3gSugar: 10g
Keyword corn and potato chowder, corn chowder, creamy corn chowder, easy corn chowder recipe, homemade corn chowder
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