Northern-Style Corn and Potato Chowder
A hearty chowder combining sweet corn and tender potatoes in a creamy broth, evoking the comforting flavors of northern rural kitchens. This american-inspired soups ready in about 45 minutes pairs (about 3 ears) fresh corn kernels, 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 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
- 3 medium, peeled and diced into 1/2-inch cubes yellow potatoes
- 2 cups (about 3 ears) fresh corn kernels
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups chicken broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
- 4, cooked and crumbled (optional) bacon strips
- 2 tbsp for garnish chopped chives
Instructions
- Step 1: In a large pot over medium heat, melt 3 tbsp unsalted butter. Add 1 medium diced yellow onion and 2 diced celery stalks, sautéing for 5 minutes until translucent and fragrant.
- Step 2: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture turns a light golden color, creating a roux.
- Step 3: Gradually whisk in 2 cups whole milk and 2 cups chicken broth, then add 3 diced medium yellow potatoes, 2 cups fresh corn kernels, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves.
- Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes until potatoes are tender and chowder thickens, stirring occasionally.
- Step 5: Optional: stir in 4 crumbled cooked bacon strips for smoky flavor. Serve hot, garnished with 2 tbsp chopped chives for a fresh finish.
Frequently asked questions
How long does Northern-Style Corn and Potato Chowder take to make?
Total time is about 45 minutes (15 min prep + 30 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 Northern-Style 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 medium, diced yellow onion from drying out.
Can I substitute ingredients in Northern-Style 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 Northern-Style 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 Northern-Style 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.
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