Creamy Midwest Corn and Potato Chowder

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A comforting chowder blending sweet regional corn and tender potatoes with smoky bacon and creamy broth, perfect for chilly evenings. This American-inspired soup recipe, ready in about 50 minutes, pairs bacon strips, yellow onion, 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

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Return the cooked bacon to the pot and stir. Serve hot, garnished with 2 tbsp chopped chives.