Rustic Midwest Corn and Potato Chowder
A hearty and creamy chowder featuring sweet corn and tender potatoes, capturing the comforting regional flavors of the American Midwest. This american-inspired soups ready in about 45 minutes pairs bacon strips, medium (1 cup) yellow onion, diced, (1/2 cup) celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 slices bacon strips
- 1 medium (1 cup) yellow onion, diced
- 2 (1/2 cup) celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 3 medium (about 2 cups) potatoes, peeled and diced
- 2 cups (from about 3 ears) fresh corn kernels
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh chives, chopped
Instructions
- Step 1: In a large pot over medium heat, cook 6 slices of bacon until crisp, about 7-8 minutes. Remove bacon, crumble when cool, and set aside, leaving rendered fat in the pot.
- Step 2: Add 1 cup diced yellow onion and 1/2 cup diced celery to the bacon fat and sauté for 5 minutes until softened and translucent.
- Step 3: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Sprinkle 3 tbsp all-purpose flour over the vegetables and stir continuously for 2 minutes to form a roux.
- Step 4: Gradually whisk in 4 cups chicken broth, ensuring no lumps, then add 3 diced medium potatoes (about 2 cups). Bring to a simmer and cook for 15 minutes until potatoes are tender.
- Step 5: Add 2 cups fresh corn kernels and 1 cup heavy cream, stirring to combine. Cook for another 5 minutes until heated through and chowder thickens slightly.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Serve topped with crumbled bacon and 2 tbsp chopped fresh chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Midwest 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 Midwest 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 Midwest 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 Midwest 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 Rustic Midwest 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.
