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