Omaha-Inspired Sweet Corn and Bacon Chowder
A hearty chowder featuring sweet corn and smoky bacon, reminiscent of Midwestern comfort food favorites. This american-inspired soups ready in about 50 minutes pairs strips bacon strips, chopped, yellow onion, diced, stalks 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 strips bacon strips, chopped
- 1 cup yellow onion, diced
- 2 stalks celery stalks, diced
- 2 cloves 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
Instructions
- 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.
- 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.
- Step 3: Sprinkle 3 tbsp all-purpose flour over the vegetables and stir continuously for 2 minutes to create a roux.
- 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.
- 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.
- Step 6: Return the cooked bacon to the pot, stir, and serve hot garnished with extra thyme if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Omaha-Inspired Sweet Corn and Bacon 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 Omaha-Inspired Sweet Corn and Bacon 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 strips bacon strips, chopped from drying out.
Can I substitute ingredients in Omaha-Inspired Sweet Corn and Bacon 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 Omaha-Inspired Sweet Corn and Bacon 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 Omaha-Inspired Sweet Corn and Bacon 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.
