Rustic Northern Illinois Sweet Corn Chowder with Bacon and Potatoes

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A hearty chowder blending sweet corn, smoky bacon, and tender potatoes, perfect for a comforting meal inspired by the Illinois region. This American-inspired soup recipe, ready in about 50 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 350 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 strips, chopped bacon strips
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 3 medium (about 1 lb), diced 1/2-inch peeled potatoes
• 2 cups (from about 4 ears) fresh corn kernels
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp, chopped fresh thyme
• 2 tbsp butter

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, cook 6 chopped bacon strips until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
2. Step 2: Add 2 tbsp butter and 1 medium diced yellow onion to the bacon fat. Sauté for 5 minutes until the onion is translucent, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 3 tbsp all-purpose flour and cook, stirring constantly, for 2 minutes to form a roux that is lightly golden.
4. Step 4: Gradually whisk in 4 cups chicken broth, scraping up any browned bits from the bottom. Add 3 diced medium potatoes and bring to a simmer. Cook for 15 minutes until potatoes are tender.
5. Step 5: Add 2 cups fresh corn kernels, 1 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Simmer for another 5 minutes.
6. Step 6: Stir in 1 cup heavy cream and the reserved crispy bacon. Heat through for 3 minutes without boiling. Adjust seasoning to taste and serve warm.