Roasted Streetcar Suburb Sweet Corn and Potato Chowder
A hearty chowder featuring roasted sweet corn and tender potatoes, inspired by the rustic charm of South Milwaukee's streetcar suburbs. This american-inspired soups ready in about 45 minutes pairs unsalted butter, fresh or frozen sweet corn kernels, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
- 1 cup diced (about 1 medium onion) yellow onions
- 3 tbsp unsalted butter
- 3 cups diced (about 3 medium potatoes) red potatoes
- 2 cups fresh or frozen sweet corn kernels
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped for garnish chives
Instructions
- Step 1: Preheat oven to 425°F and toss 2 cups sweet corn kernels with 1 tbsp unsalted butter and 1/2 tsp salt on a baking sheet. Roast for 15 minutes until lightly charred, stirring halfway.
- Step 2: Meanwhile, melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 cup diced yellow onions and sauté for 5 minutes until translucent and fragrant.
- Step 3: Add 3 cups diced red potatoes, 4 cups chicken broth, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Step 4: Stir in the roasted corn and 1 cup heavy cream, cooking for an additional 5 minutes until the chowder is heated through and slightly thickened.
- Step 5: Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with 2 tbsp chopped chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Streetcar Suburb Sweet 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 Roasted Streetcar Suburb 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 Roasted Streetcar Suburb 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 Roasted Streetcar Suburb 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 Roasted Streetcar Suburb 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.
