Looking for a comforting, hearty meal that’s packed with flavor and comes together in a single pot? Fresh corn chowder is the answer to all your dinner dilemmas.
This recipe highlights the natural sweetness of fresh, in-season corn and turns it into a rich, creamy chowder that feels like a warm hug in a bowl.
With just one pot, you can enjoy minimal cleanup and maximum satisfaction, making it perfect for weeknights or cozy family dinners.
Why Fresh Corn Makes This Dish Irresistible
The magic of this recipe lies in its use of fresh corn. By grating the kernels and incorporating the natural corn milk, you achieve a chowder that is sweet, creamy, and full of authentic flavor.
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The combination of fresh whole kernels and grated corn adds a beautiful texture that frozen or canned corn simply cannot match. Each bite bursts with freshness, making this dish a true celebration of seasonal produce.
One Pot Wonder: Easy Cleanup & Big Flavor
This one pot recipe shines in both its simplicity and efficiency. Using a Dutch oven or a large pot allows you to cook everything—from the crisped bacon to the creamy chowder base—all in one place.
This method not only intensifies the flavors by layering them but also saves you from a pile of dishes. It’s the ultimate solution for busy cooks who crave a satisfying homemade meal without the hassle of a lengthy cleanup.
Balancing Creaminess & Freshness
The key to the chowder’s perfect consistency lies in its balance of milk, cream, and chicken broth. The whole milk adds a subtle richness, while the heavy cream elevates the chowder’s luxurious texture.
Meanwhile, the broth prevents the dish from becoming overly heavy, letting the bright, sweet flavor of the corn shine through.
Red potatoes bring an earthy, hearty note and soak up the flavors beautifully, creating a soup that is both indulgent and refreshing.
Customize This Soup Recipe for Your Needs
This one pot recipe is versatile and easily adaptable for different dietary needs or preferences. Here are a few ways to tweak it to suit your taste:
- Vegetarian Version: Swap out the chicken broth for vegetable broth and omit the bacon. You can add a dash of smoked paprika to mimic the smoky depth bacon provides.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend or a cornstarch slurry for thickening.
- Low-Fat Option: Use low-fat milk instead of whole milk and reduce the amount of heavy cream. You can also skip the bacon or replace it with turkey bacon for a leaner alternative.
- Extra Protein Boost: Stir in shredded chicken or cooked shrimp toward the end of cooking for a protein-packed meal.
Tips for the Perfect Corn Chowder Every Time
Achieving the best results with this one pot recipe comes down to a few simple tricks:
- Use Fresh, Seasonal Corn: For the sweetest and most flavorful chowder, choose fresh corn during its peak season.
- Don’t Skip the Corn Milk: Scraping the cobs to extract the corn milk adds depth and sweetness that elevate the entire dish.
- Sauté for Flavor: Cooking the onion, garlic, and thyme in bacon fat ensures every layer of the chowder is infused with savory goodness.
- Simmer Slowly: Allow the chowder to simmer gently to meld the flavors and ensure the potatoes are tender without breaking apart.
- Finish with Fresh Herbs: Stirring in parsley at the end brings a pop of color and freshness that balances the creamy richness.
Best Fresh Corn Chowder One Pot Recipe
Equipment
- Dutch oven
- Box grater
- Butter knife
Ingredients
- 10 ears corn husks and silk removed
- 4 slices bacon chopped fine
- 1 onion chopped fine
- 2 garlic cloves minced
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 12 ounces red potatoes unpeeled, cut into 1/4-inch pieces
- 2 bay leaves
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley
Instructions
Prepare the Corn:
- Working with one ear of corn at a time, stand 4 ears on end inside a large bowl. Cut kernels off the cob using a paring knife.
- Grate the remaining 6 ears on the large holes of a box grater into a separate bowl. Use the back of a butter knife to scrape remaining pulp from all cobs into the bowl with the grated corn.
Cook the Base:
- In a Dutch oven, cook the bacon over medium heat until rendered and crisp, about 5 to 7 minutes.
- Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds.
- Stir in the flour and cook for 1 minute. Gradually whisk in chicken broth and milk, scraping up any browned bits from the bottom of the pot.
Simmer:
- Add the potatoes, bay leaves, grated corn, and corn pulp mixture. Bring to a simmer and cook until the potatoes are almost tender, about 15 minutes.
Finish the Chowder:
- Stir in the remaining corn kernels and heavy cream. Continue simmering until the kernels are tender yet slightly crunchy, about 5 minutes.
- Discard bay leaves. Stir in parsley and season with salt and pepper to taste.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.