Sweet Corn and Michigan Cheddar Chowder
A hearty chowder featuring sweet Michigan corn and sharp cheddar cheese, finished with smoky bacon and fresh herbs. This american-inspired soups ready in about 50 minutes pairs chopped bacon strips, medium, diced yellow onion, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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, chopped bacon strips
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 2 medium, diced carrots
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 3 cups (about 4 ears) fresh Michigan corn kernels
- 3 medium, peeled and diced red potatoes
- 2 cups whole milk milk
- 1 1/2 cups shredded sharp Michigan cheddar cheese
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp fresh thyme leaves
Instructions
- Step 1: In a large pot over medium heat, cook 6 chopped bacon strips until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
- Step 2: Add 1 medium diced yellow onion, 2 diced celery stalks, and 2 diced carrots to the bacon fat. Sauté for 5-6 minutes until vegetables are softened and fragrant.
- Step 3: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux.
- Step 4: Gradually whisk in 4 cups chicken broth, scraping any browned bits off the bottom of the pot.
- Step 5: Add 3 cups fresh Michigan corn kernels and 3 diced red potatoes. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Step 6: Stir in 2 cups whole milk, 1 1/2 cups shredded sharp Michigan cheddar cheese, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp fresh thyme leaves. Cook for 5 more minutes until cheese is melted and chowder is creamy.
- Step 7: Return the reserved bacon to the pot, stir to combine, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Corn and Michigan Cheddar Chowder take to make?
Total time is about 50 minutes (15 min prep + 35 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 Sweet Corn and Michigan Cheddar 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 chopped bacon strips from drying out.
Can I substitute ingredients in Sweet Corn and Michigan Cheddar 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 Sweet Corn and Michigan Cheddar 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 Sweet Corn and Michigan Cheddar 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.
