Best One-Pot Corn Chowder Recipe
Indulge in the ultimate comfort food with this creamy, rich One-Pot Corn Chowder. Bursting with sweet corn, tender potatoes, and savory bacon, this hearty soup is incredibly easy to make, delivering maximum flavor with minimal cleanup. It's the perfect dish for a cozy evening, bringing warmth and satisfaction to every spoonful.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Incredibly flavorful and satisfying, perfect for chilly days.
- Utilizes a single pot, significantly reducing cleanup time.
- Ready in under an hour, making it ideal for weeknight dinners.
- Versatile and easily adaptable to dietary preferences or available ingredients.
- Combines savory bacon with sweet corn for a balanced, irresistible taste.
Ingredients
- 4 strips bacon, chopped
- 240 ml (1 cup) yellow onion, chopped
- 240 ml (1 cup) carrot, small diced
- 240 ml (1 cup) celery, finely diced
- 3 medium potatoes (about 450g), peeled and small diced
- 450 g (16 oz) bag frozen corn kernels
- 3 sprigs fresh thyme
- 5 g (1 tsp) paprika
- 5 g (1 tsp) red pepper flakes (optional, for a hint of heat)
- Salt and freshly ground black pepper, to taste
- 960 ml (4 cups) chicken broth
- 240 ml (1 cup) whole milk
- 240 ml (1 cup) heavy cream
- 22.5 g (1 ½ tbsp) cornstarch, dissolved in 30 ml (2 tablespoons) cold water to create a slurry
Instructions
- Begin by cooking the chopped bacon in a large Dutch oven or heavy-bottomed pot over medium-high heat. Allow it to cook thoroughly until it becomes wonderfully crispy and its fat is rendered, typically 5-7 minutes. Using a slotted spoon, carefully remove the crispy bacon bits and transfer them to a plate lined with a paper towel to drain; these will be used as a garnish later. Leave the flavorful bacon fat in the pot to sauté the aromatics, as it adds incredible depth.
- Reduce the heat to medium and add the chopped onion, small-diced carrots, and finely diced celery to the pot with the reserved bacon fat. Sauté these vegetables, stirring occasionally, until they soften and become fragrant, which usually takes about 6-8 minutes. This step builds the foundational flavor of the chowder.
- Introduce the small-diced potatoes, frozen corn kernels, fresh thyme sprigs, paprika, and red pepper flakes (if using) into the pot. Stir well to combine all the ingredients, allowing the spices to bloom in the residual heat for about one minute, enhancing their aroma and flavor.
- Pour in the chicken broth, whole milk, and heavy cream. Stir everything gently to ensure even distribution. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are fork-tender. Season the chowder generously with salt and freshly ground black pepper to taste during this simmering period, adjusting as needed.
- Once the potatoes are tender, stir in the cornstarch slurry (cornstarch dissolved in cold water). Increase the heat slightly to maintain a gentle simmer, and cook, stirring constantly to prevent lumps, for about 5 minutes, or until the chowder thickens to your desired consistency. The constant stirring helps the cornstarch evenly distribute and thicken the soup. Remove the thyme sprigs before serving. Serve the hot chowder immediately, garnished generously with the reserved crumbled crispy bacon on top.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot (minimum 6-liter capacity)
- Slotted spoon
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Whisk or spoon for stirring
Essential Success Tips
- Dice vegetables uniformly: Ensure your potatoes, carrots, and celery are diced to similar sizes for even cooking. This prevents some vegetables from being undercooked while others are mushy.
- Don't overcook potatoes: Keep an eye on the potatoes during the simmering step. They should be fork-tender, but not falling apart, to maintain a pleasant texture in the chowder.
- Bloom your spices: Adding paprika and red pepper flakes with the vegetables before the liquid helps to toast them lightly, intensifying their flavor and aroma.
- Make a smooth slurry: Always dissolve cornstarch in cold water before adding it to hot liquids. This prevents clumping and ensures a silky, smooth chowder. Whisk it vigorously just before adding.
- Taste and adjust seasoning: Chowders benefit greatly from proper seasoning. Taste frequently and adjust salt, pepper, and even red pepper flakes until the flavors sing.
Professional Cooking Secrets
- Layering flavors: Don't underestimate the power of bacon fat; it's the first layer of flavor. Blooming spices in this fat further enhances the depth before any liquids are introduced.
- The perfect consistency: For an extra rich chowder without making it too heavy, try mashing about 1/2 cup of the cooked potatoes against the side of the pot before adding the slurry. This releases their starch and adds a natural creaminess.
- Fresh vs. frozen corn: While frozen corn is convenient and works wonderfully, using fresh corn cut directly from the cob during peak season will elevate the sweetness and texture of your chowder to a new level. Consider scraping the cobs with the back of your knife to release 'corn milk' for even more flavor.
Notes
- Storage: Leftover corn chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This chowder freezes relatively well, though the dairy may separate slightly upon thawing. To minimize this, let it cool completely, then freeze in individual portions. Thaw overnight in the refrigerator and gently reheat, stirring well. You might need to whisk in a splash more milk or cream during reheating.
- Vegetarian variation: Omit the bacon and use olive oil or butter for sautéing. Substitute vegetable broth for chicken broth.
Frequently Asked Questions
Can I make this chowder vegetarian?
Absolutely! To make this chowder vegetarian, simply omit the bacon and sauté the vegetables in 15 ml (1 tablespoon) of olive oil or butter. Replace the chicken broth with an equal amount of good quality vegetable broth.
What kind of potatoes work best for corn chowder?
Waxy potatoes like Yukon Gold or red potatoes are excellent choices because they hold their shape well during simmering, preventing them from turning too mushy. Russet potatoes can also be used, but they tend to break down more easily, contributing to a thicker, creamier texture.
How can I make the chowder spicier?
If you prefer a spicier chowder, you can increase the amount of red pepper flakes to 1 ½ or 2 teaspoons, or add a pinch of cayenne pepper along with the paprika. For a fresh kick, a few dashes of hot sauce can be stirred in just before serving.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 15g, Fat: 35g, Carbs: 30g (Estimated per serving, based on ingredients listed)
Allergy Information
Contains dairy (milk, heavy cream). This recipe is naturally gluten-free if using gluten-free chicken broth. Always check ingredient labels to ensure they meet your dietary needs.
No comment