Omaha-Inspired Sweet Corn and Bacon Chowder

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A hearty chowder featuring sweet corn and smoky bacon, reminiscent of Midwestern comfort food favorites. This American-inspired soup recipe, ready in about 50 minutes, pairs bacon strips, chopped, yellow onion, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 6 bacon strips, chopped
• 1 cup yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 2 cups potatoes, peeled and diced
• 2 cups fresh or frozen corn kernels
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

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 over medium heat, cook 6 chopped bacon strips until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
2. Step 2: Add 1 cup diced yellow onion and 2 diced celery stalks to the bacon fat and sauté for 5 minutes until softened and translucent. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the vegetables and stir continuously for 2 minutes to create a roux.
4. Step 4: Gradually whisk in 4 cups chicken broth, ensuring no lumps form. Add 2 cups diced potatoes and bring to a boil, then reduce to a simmer and cook for 15 minutes until potatoes are tender.
5. Step 5: Stir in 2 cups corn kernels, 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Simmer for an additional 5 minutes until the chowder thickens slightly.
6. Step 6: Return the cooked bacon to the pot, stir, and serve hot garnished with extra thyme if desired.