Midwestern Beef and Corn Chowder
A hearty chowder blending tender beef, sweet corn, and creamy potatoes inspired by Mid-America regional flavors. This american-inspired soups ready in about 55 minutes pairs ground beef, yellow onion, 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
- 1 lb ground beef
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 2 medium, diced carrots
- 3 cloves, minced garlic cloves
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 1/2 cups frozen corn kernels
- 2 large, peeled and diced into 1/2-inch cubes russet potatoes
- 1 cup heavy cream
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 3 tbsp butter
- 2 tbsp chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, melt 3 tbsp butter over medium heat. Add 1 medium diced yellow onion, 2 diced celery stalks, and 2 diced carrots. Sauté for 5-6 minutes until vegetables soften and onions are translucent.
- Step 2: Add 1 lb ground beef to the pot and cook while breaking it apart with a spoon for 6-7 minutes until browned and no pink remains. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Sprinkle 3 tbsp all-purpose flour over the beef and vegetables, stirring constantly for 2 minutes to cook the flour and create a roux.
- Step 4: Gradually whisk in 4 cups beef broth until smooth. Add 2 large peeled and diced russet potatoes (1/2-inch cubes), 1 1/2 cups frozen corn kernels, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low and simmer, uncovered, for 25 minutes until potatoes are tender.
- Step 5: Stir in 1 cup heavy cream and cook for an additional 5 minutes until the chowder thickens slightly. Adjust seasoning with more salt or pepper if needed.
- Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh parsley on top before serving warm.
Frequently asked questions
How long does Midwestern Beef and Corn Chowder take to make?
Total time is about 55 minutes (15 min prep + 40 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 Midwestern Beef and Corn 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 ground beef from drying out.
Can I substitute ingredients in Midwestern Beef and Corn 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 Midwestern Beef and Corn 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 Midwestern Beef and Corn 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.
