Northwest Ohio-Inspired Sweet Corn and Potato Chowder
A creamy, comforting chowder celebrating the rich agricultural bounty of Northwest Ohio with sweet corn and tender potatoes. This american-inspired soups ready in about 50 minutes pairs unsalted butter, 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 tbsp unsalted butter
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 2 medium, diced carrots
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 3 medium, peeled and diced into 1/2-inch cubes russet potatoes
- 2 cups (about 3 ears) fresh corn kernels
- 1 cup half-and-half cream
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp leaves fresh thyme
- 2 tbsp for garnish chopped chives
Instructions
- Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat until foaming.
- Step 2: Add 1 medium diced yellow onion, 2 diced celery stalks, and 2 diced medium carrots. Sauté for 6-7 minutes until vegetables soften and onions become translucent.
- Step 3: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and form a roux.
- Step 4: Gradually whisk in 4 cups chicken broth to avoid lumps, then add 3 medium peeled and diced russet potatoes and 2 cups fresh corn kernels.
- Step 5: Bring to a boil, reduce heat to low, and simmer uncovered for 20 minutes until potatoes are tender.
- Step 6: Stir in 1 cup half-and-half cream, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp fresh thyme leaves. Heat gently for 5 more minutes until the chowder thickens and coats the back of a spoon.
- Step 7: Ladle chowder into bowls and garnish with 2 tbsp chopped fresh chives before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northwest Ohio-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 Northwest Ohio-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 unsalted butter from drying out.
Can I substitute ingredients in Northwest Ohio-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 Northwest Ohio-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 Northwest Ohio-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.
