Michigan-Inspired Sweet Corn and Potato Chowder
A comforting chowder featuring sweet Michigan corn and tender potatoes simmered in a creamy broth with smoky bacon and fresh herbs. This american-inspired soups ready in about 50 minutes pairs diced bacon slices, medium, diced yellow onion, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 4 slices, diced bacon slices
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 3 minced garlic cloves
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 3 medium, peeled and diced into 1/2-inch cubes red potatoes
- 2 cups (from about 3 ears) fresh Michigan corn kernels
- 1 cup heavy cream
- 1 tsp fresh thyme leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh chives
Instructions
- Step 1: In a large pot over medium heat, cook 4 diced bacon slices until crisp, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Step 2: Add 1 diced medium yellow onion and 2 diced celery stalks to the bacon fat. Sauté for 5 minutes until softened and translucent.
- Step 3: Stir in 3 minced garlic cloves and 3 tbsp all-purpose flour, cooking for 1-2 minutes while stirring constantly until the mixture is fragrant and lightly golden.
- Step 4: Gradually whisk in 4 cups chicken broth, ensuring there are no lumps. Add 3 peeled and diced red potatoes and 2 cups fresh Michigan corn kernels. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes until potatoes are tender.
- Step 5: Stir in 1 cup heavy cream, 1 tsp fresh thyme leaves, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer for an additional 5 minutes until the chowder thickens slightly.
- Step 6: Remove from heat and stir in the reserved crispy bacon and 2 tbsp chopped fresh chives. Serve hot garnished with extra chives if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Michigan-Inspired 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 Michigan-Inspired 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 diced bacon slices from drying out.
Can I substitute ingredients in Michigan-Inspired 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 Michigan-Inspired 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 Michigan-Inspired 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.
