Creamy Midwest Corn and Potato Chowder
A comforting chowder blending sweet regional corn and tender potatoes with smoky bacon and creamy broth, perfect for chilly evenings. This american-inspired soups ready in about 50 minutes pairs strips, chopped bacon strips, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 strips, chopped bacon strips
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 3 cups peeled and diced yellow potatoes
- 2 cups (from about 3 ears) fresh corn kernels
- 1 cup half-and-half cream
- 1 tbsp fresh thyme leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped chives
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large heavy pot, cook 6 chopped bacon strips over medium heat for 5-7 minutes until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in pot.
- Step 2: Add 1 diced medium yellow onion and 3 minced garlic cloves to the bacon drippings. Sauté over medium heat for 4-5 minutes until onions are translucent and fragrant.
- Step 3: Sprinkle 1/4 cup all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
- Step 4: Gradually whisk in 4 cups chicken broth, ensuring no lumps form. Add 3 cups diced yellow potatoes, bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Step 5: Stir in 2 cups fresh corn kernels, 1 cup half-and-half cream, 1 tbsp fresh thyme leaves, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer gently for 10 more minutes until chowder thickens.
- Step 6: Return the cooked bacon to the pot and stir. Serve hot, garnished with 2 tbsp chopped chives.
Frequently asked questions
How long does Creamy Midwest Corn and Potato Chowder take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Midwest Corn and Potato Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep strips, chopped bacon strips from drying out.
Can I substitute ingredients in Creamy Midwest Corn and Potato Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Midwest Corn and Potato Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Midwest Corn and Potato Chowder?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
