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A close-up of a creamy bowl of Sweet Corn Chowder One Pot, topped with whole corn kernels and fresh chopped chives.

One Pot Sweet Corn Chowder

This recipe guides you through making a simple, one-pot sweet corn chowder using fresh corn, potatoes, and bacon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 slices bacon diced
  • 2 Tbsp unsalted butter
  • 1 medium yellow onion diced
  • 1/4 cup all-purpose flour
  • 2 cloves garlic minced
  • 5 cups water Chicken or vegetable broth may be substituted
  • 8 ears yellow sweet corn husks and silks removed
  • 1 lb Yukon Gold or baby red potatoes sliced into 1/2 inch pieces
  • 1/4 tsp dried thyme
  • 1/4 tsp smoked paprika
  • To taste salt and black pepper
  • 1 cup half and half or heavy cream
  • Handful fresh chives chopped

Equipment

  • Large heavy bottomed pot or Dutch oven
  • Immersion blender or standard blender

Method
 

  1. Slice corn kernels off the cob and set them aside. Hold each ear of corn over a bowl. Use the back of your knife or a spoon to scrape any remaining pulp and juice from the cobs.
  2. Cook the diced bacon in a large heavy bottomed pot over medium heat for 5 to 8 minutes, or until the bacon is crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate and set it aside.
  3. Use a clean paper towel to absorb some of the bacon grease, reserving about 1 tablespoon of grease in the pot. Add the butter and melt it over medium heat.
  4. Add the diced onions and cook for about 5 minutes, until they are soft and translucent. Add the garlic and flour and cook for about 1 minute, stirring often.
  5. While whisking, pour in the water and increase the heat to medium-high. Add the corn kernels, potatoes, thyme, smoked paprika, salt, and pepper. Stir and bring the mixture to a low boil, then reduce the heat to medium-low and simmer.
  6. Simmer, stirring every so often, for 15 to 20 minutes, until the potatoes are fork tender.
  7. Use an immersion blender to blend about half the soup until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
  8. Add the half and half, the reserved corn juice, and about half the chives. Stir everything together and heat through.
  9. Serve the chowder sprinkled with the remaining chives and the cooked bacon pieces, if you choose.

Notes

You can use chicken broth or vegetable broth instead of water for a richer flavor base. For serving, you can use sour cream instead of half and half for a tangier finish.