Rustic Festus Sweet Corn and Potato Chowder

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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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Instructions

1. 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.
2. 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.
3. Step 3: Stir in 2 minced garlic cloves and cook for 30 seconds until aromatic.
4. Step 4: Sprinkle 3 tbsp all-purpose flour over the onion and garlic mixture, stirring constantly for 2 minutes to form a roux.
5. Step 5: Gradually whisk in 4 cups chicken broth, ensuring no lumps, then add 3 diced red potatoes and bring to a boil.
6. Step 6: Reduce heat to medium-low and simmer for 15 minutes until potatoes are tender.
7. Step 7: Add 2 cups fresh corn kernels, 1 tsp salt, and 1/2 tsp black pepper; simmer for an additional 5 minutes.
8. Step 8: Stir in 1 cup half-and-half and cook for 3 more minutes until the chowder is heated through and slightly thickened.
9. Step 9: Serve topped with the reserved crispy bacon and 2 tbsp chopped fresh chives.