Rustic Festus Sweet Corn and Potato Chowder
A comforting chowder featuring sweet corn, tender potatoes, and smoky bacon with a creamy broth inspired by Missouri’s regional harvest. This American-inspired soup recipe, ready in about 45 minutes, pairs bacon strips, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, 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
- 4 slices, chopped bacon strips
- 1 medium, diced (about 1 cup) yellow onion
- 2 minced garlic cloves
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 3 medium, peeled and diced into 1/2-inch cubes red potatoes
- 2 cups (from about 3 ears) fresh corn kernels
- 1 cup half-and-half
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped for garnish fresh chives
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, cook 4 chopped bacon strips over medium heat until crisp, about 6 minutes, then transfer bacon to paper towels leaving bacon fat in the pot.
- Step 2: Add 1 cup diced yellow onion to the bacon fat and sauté over medium heat for 4-5 minutes until translucent and fragrant.
- Step 3: Stir in 2 minced garlic cloves and cook for 30 seconds until aromatic.
- Step 4: Sprinkle 3 tbsp all-purpose flour over the onion and garlic mixture, stirring constantly for 2 minutes to form a roux.
- Step 5: Gradually whisk in 4 cups chicken broth, ensuring no lumps, then add 3 diced red potatoes and bring to a boil.
- Step 6: Reduce heat to medium-low and simmer for 15 minutes until potatoes are tender.
- Step 7: Add 2 cups fresh corn kernels, 1 tsp salt, and 1/2 tsp black pepper; simmer for an additional 5 minutes.
- Step 8: Stir in 1 cup half-and-half and cook for 3 more minutes until the chowder is heated through and slightly thickened.
- Step 9: Serve topped with the reserved crispy bacon and 2 tbsp chopped fresh chives.
Frequently asked questions
How long does Rustic Festus 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 Rustic Festus 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 bacon strips from drying out.
Can I substitute ingredients in Rustic Festus 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 Rustic Festus Sweet Corn and Potato Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rustic Festus 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.
