Kalamazoo-Style Sweet Corn and Potato Chowder
A hearty chowder blending sweet Michigan corn and tender potatoes with smoky bacon and fresh herbs for a comforting regional flavor. This american-inspired soups ready in about 50 minutes pairs chopped bacon, diced celery stalks, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 slices, chopped bacon
- 1 medium, diced (about 1 cup) yellow onion
- 2, diced celery stalks
- 2 medium, diced carrots
- 3 minced garlic cloves
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 3 cups diced (about 1 lb) red-skinned potatoes
- 2 cups (from about 3 ears) fresh Michigan corn kernels
- 1 1/2 cups whole milk
- 1 tbsp fresh thyme leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp for garnish chopped fresh parsley
Instructions
- Step 1: In a large heavy-bottom pot over medium heat, cook 6 chopped bacon slices until crisp, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in pot.
- Step 2: Add 1 cup diced yellow onion, 2 diced celery stalks, and 2 diced carrots to the bacon fat. Sauté for 6-7 minutes until softened and fragrant.
- Step 3: Stir in 3 minced garlic cloves and 3 tbsp all-purpose flour, cooking for 2 minutes while stirring constantly to form a roux.
- Step 4: Gradually whisk in 4 cups chicken broth, scraping up any browned bits from the pot bottom.
- Step 5: Add 3 cups diced red-skinned potatoes and bring to a simmer. Cook for 12-15 minutes until potatoes are tender.
- Step 6: Stir in 2 cups fresh Michigan corn kernels, 1 1/2 cups whole milk, 1 tbsp fresh thyme leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Simmer for 5 more minutes until chowder thickens slightly.
- Step 7: Return reserved bacon to the chowder and stir well. Serve hot, garnished with 2 tbsp chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kalamazoo-Style Sweet 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 Kalamazoo-Style Sweet 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 chopped bacon from drying out.
Can I substitute ingredients in Kalamazoo-Style Sweet 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 Kalamazoo-Style Sweet 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 Kalamazoo-Style Sweet 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.
