Quick Recipe Version (TL;DR)

Yield: 6 servings (about 8 cups)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Quick Ingredients

6 slices bacon, chopped (optional)
1 tbsp unsalted butter or olive oil (use if skipping bacon)
1 medium yellow onion, diced (about 1 1/2 cups)
2 cloves garlic, minced
1 1/2 lb Yukon Gold potatoes, diced 1/2-inch (about 4 cups)
2 (15.25 oz) cans corn, drained (about 3 cups kernels)
4 cups chicken or vegetable broth
1 tsp kosher salt, plus more to taste
1/2 tsp smoked paprika
1/2 tsp dried thyme
1 bay leaf
1 cup whole milk
1/2 cup heavy cream (or use 1 1/2 cups half-and-half total)
2 oz cream cheese, softened (optional, extra-creamy)
1/2 tsp black pepper, plus more to taste
2 tbsp chopped fresh chives (for serving)

Do This

1. Crisp bacon in a Dutch oven over medium heat (optional); reserve bacon, keep 1–2 tbsp drippings.
2. Sauté onion (and garlic) in drippings or butter until soft, 4–5 minutes.
3. Add potatoes, corn, broth, salt, paprika, thyme, and bay leaf; bring to a boil, then simmer 12–15 minutes.
4. Mash some potatoes in the pot (or blend 1–2 cups) to thicken.
5. Lower heat; stir in milk, cream, and optional cream cheese. Warm gently 3–5 minutes (do not boil).
6. Taste, adjust seasoning, stir in bacon if using, and top bowls with chives.

Why You’ll Love This Recipe

One pot, low effort: Everything cooks in a single Dutch oven or soup pot.
Comforting and creamy without fuss: Potatoes plus a quick mash (or small blend) create a naturally thick chowder.
Flexible: Make it with bacon, or keep it meatless with vegetable broth and butter/olive oil.
Pantry-friendly: Canned corn makes this doable any time of year.

Grocery List

Produce: 1 medium yellow onion, 2 cloves garlic, 1 1/2 lb Yukon Gold potatoes, fresh chives
Dairy: whole milk, heavy cream (or half-and-half), cream cheese (optional), unsalted butter (if skipping bacon)
Pantry: 2 cans corn, chicken or vegetable broth, kosher salt, black pepper, smoked paprika, dried thyme, bay leaf
Optional: bacon, hot sauce, extra black pepper

Full Ingredients

Base (bacon or no bacon)

Bacon (optional): 6 slices, chopped into 1/2-inch pieces
Fat for sautéing (if skipping bacon): 1 tbsp unsalted butter or olive oil
Yellow onion: 1 medium, diced (about 1 1/2 cups)
Garlic: 2 cloves, minced

Soup

Yukon Gold potatoes: 1 1/2 lb, diced into 1/2-inch pieces (about 4 cups)
Canned corn: 2 (15.25 oz) cans, drained (about 3 cups kernels)
Broth: 4 cups chicken broth (or vegetable broth for meatless)
Bay leaf: 1

Seasoning

Kosher salt: 1 tsp, plus more to taste
Smoked paprika: 1/2 tsp
Dried thyme: 1/2 tsp
Black pepper: 1/2 tsp, plus more to taste

Creamy Finish

Whole milk: 1 cup
Heavy cream: 1/2 cup (or substitute 1 1/2 cups half-and-half total instead of milk + cream)
Cream cheese (optional): 2 oz (about 1/4 cup), softened for easy melting

To Serve

Chives: 2 tbsp, finely chopped
Reserved bacon bits (optional): from above

Step-by-Step Instructions

Step 1: Crisp the bacon (optional) and prep your pot

Set a large Dutch oven or heavy soup pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until browned and crisp, 6–8 minutes.

Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Carefully pour off excess grease, leaving about 1–2 tablespoons bacon drippings in the pot for flavor.

If you are skipping bacon: start with 1 tablespoon butter or olive oil instead, and continue with the next step.

Step 2: Sauté the onion and garlic

Add the diced onion to the pot (with bacon drippings, butter, or oil). Cook over medium heat, stirring often, until softened and translucent, 4–5 minutes.

Add the minced garlic and cook just until fragrant, 30 seconds. (Keep the heat moderate so the garlic doesn’t brown.)

Step 3: Add potatoes, corn, broth, and seasonings

Add the diced potatoes, drained corn, broth, salt, smoked paprika, dried thyme, black pepper, and bay leaf. Stir well, scraping up any flavorful bits on the bottom of the pot.

Increase heat to high and bring to a boil. Once boiling, reduce heat to maintain a steady simmer (typically medium-low).

Step 4: Simmer until the potatoes are tender

Simmer uncovered (or partially covered if it’s splattering) until the potatoes are fork-tender, 12–15 minutes. Stir once or twice so nothing sticks.

Remove and discard the bay leaf.

Step 5: Thicken the chowder (easy, no roux needed)

For a classic chowder texture, thicken it right in the pot:

Option A (quick mash): Use a potato masher to mash some of the potatoes directly in the pot, about 10–15 mashes, until the broth looks lightly thickened.

Option B (small blend): Ladle 1–2 cups of the soup into a blender, blend until smooth, then stir it back into the pot. (If using an immersion blender, blend briefly—avoid over-blending so you keep some chunky texture.)

Step 6: Add milk/cream (and optional cream cheese) gently

Reduce heat to low. Stir in the milk and heavy cream. If using cream cheese, add it in small pieces and stir until fully melted and smooth, about 2–3 minutes.

Warm the chowder gently for 3–5 minutes, stirring occasionally. Do not let it boil after adding dairy, which helps keep the texture smooth.

Step 7: Taste, finish, and serve

Taste and adjust seasoning with additional salt and pepper as needed. If using bacon, stir most of it into the chowder and save a little for sprinkling on top.

Serve hot and finish each bowl with chopped chives (and extra bacon bits, if you like). The chowder will thicken slightly as it sits.

Pro Tips

Control the thickness: If it’s thicker than you like, stir in an extra 1/4–1/2 cup broth or milk at the end.
Keep the corn sweet and poppy: Stir in a small handful of corn at the very end (set aside from the drained corn) for extra texture.
Don’t boil after adding dairy: Gentle heat keeps the chowder creamy and prevents graininess.
Make it taste “slow-simmered” fast: A pinch more smoked paprika or a few drops of hot sauce adds depth quickly.
Season in layers: Potatoes soak up salt. Taste again right before serving.

Variations

Vegetarian corn chowder: Skip bacon, use vegetable broth, and sauté the onion in 1 tbsp butter or olive oil. Consider adding 1/2 tsp extra smoked paprika for that savory edge.
Spicy Southwest: Add 1 minced jalapeño with the onion, swap thyme for 1/2 tsp ground cumin, and finish with chives plus a squeeze of lime.
Extra hearty: Add 1 cup diced cooked ham or shredded rotisserie chicken at the end and warm through for 2–3 minutes.

Storage & Make-Ahead

Cool chowder to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low to medium-low heat, stirring often; add a splash of broth or milk if it thickens too much. You can freeze it for up to 2 months, but the potatoes may soften slightly and the texture can become a bit more rustic. Thaw overnight in the fridge before reheating gently.

Nutrition (per serving)

Approximate, based on 6 servings and using bacon, milk, and heavy cream: 420 calories, 18 g protein, 24 g fat, 38 g carbohydrates, 4 g fiber, 8 g sugar, 780 mg sodium. (Values will vary by broth brand and dairy choices.)

One-Pot Creamy Corn Chowder With Potatoes and Bacon