Midwestern Beef and Corn Chowder

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty chowder blending tender beef, sweet corn, and creamy potatoes inspired by Mid-America regional flavors. This American-inspired soup recipe, 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

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh parsley on top before serving warm.