Nebraska Corn and Bacon Chowder

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

A hearty chowder blending sweet Nebraska corn with smoky bacon and creamy potatoes, perfect for cozy gatherings. This American-inspired soup recipe, ready in about 50 minutes, pairs fresh corn kernels, bacon strips, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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

• 3 cups fresh corn kernels
• 6 slices, chopped bacon strips
• 1 medium, diced yellow onion
• 2 medium, peeled and diced potatoes
• 4 cups chicken broth
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives

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Instructions

1. Step 1: In a large pot over medium heat, cook 6 chopped bacon slices until crispy, about 7 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in pot.
2. Step 2: Add 3 tbsp unsalted butter and 1 medium diced yellow onion to the bacon fat; sauté for 5 minutes until translucent and fragrant.
3. Step 3: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly until the mixture is golden and bubbly.
4. Step 4: Gradually whisk in 4 cups chicken broth, then add 2 diced medium potatoes and 3 cups fresh corn kernels. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
5. Step 5: Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Heat through for 5 minutes without boiling. Garnish with crispy bacon and 2 tbsp chopped fresh chives before serving.