Chicago-Inspired Sweet Corn and Bacon Chowder

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A comforting creamy chowder combining sweet corn, smoky bacon, and tender potatoes, evoking the hearty flavors beloved in Chicago’s street food scene. This American-inspired soup recipe, ready in about 50 minutes, pairs bacon strips, yellow onion, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6, chopped bacon strips
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 3, minced garlic cloves
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 3 medium (about 1 lb), peeled and diced into 1/2-inch cubes potatoes
• 3 cups (from about 4 ears) fresh corn kernels
• 1 cup heavy cream
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp fresh thyme leaves

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, cook 6 chopped bacon strips over medium heat until crispy, about 8 minutes. Remove bacon and drain on paper towels, leaving bacon fat in the pot.
2. Step 2: Add 1 medium diced yellow onion and 2 diced celery stalks to the bacon fat. Sauté over medium heat for 5 minutes until softened and translucent.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to form a roux.
5. Step 5: Gradually whisk in 4 cups chicken broth, ensuring no lumps, then add 3 diced potatoes and bring to a boil.
6. Step 6: Reduce heat to a simmer and cook for 15 minutes until potatoes are tender.
7. Step 7: Stir in 3 cups fresh corn kernels, 1 cup heavy cream, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp fresh thyme leaves. Simmer for 5 more minutes until chowder thickens.
8. Step 8: Return the cooked bacon to the pot and stir gently. Serve hot with crusty bread if desired.