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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
