Best Fresh Corn Chowder One Pot Recipe
This one pot recipe captures the sweet flavor of farm-fresh corn in a creamy, rich soup that's perfect for any season. Using a Dutch oven, it combines fresh corn, smoky bacon, potatoes, and cream to create a comforting dish that's flavorful and satisfying.
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.
Tried this recipe?Let us know how it was!