Illinois Corn Chowder
Warm up with a comforting bowl of Illinois Corn Chowder, a hearty and flavorful soup that celebrates the sweetness of Midwest-grown corn. This creamy recipe combines tender russet potatoes, crispy bacon, and a medley of aromatics like onion, celery, and garlic, all simmered to perfection in a velvety broth. The addition of heavy cream creates a rich texture, while fresh thyme and green onions lend a hint of freshness to every spoonful. Perfect for a weeknight dinner or a cozy gathering, this rustic chowder is easy to make, with just 15 minutes of prep and 35 minutes of cooking time. Serve it as a standalone meal or alongside crusty bread for the ultimate comfort food experience. It's a delicious way to capture the essence of Illinois' agricultural bounty!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 4 slices bacon, diced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 medium russet potatoes, peeled and diced
- 4 cups sweet corn kernels (fresh, frozen, or canned, drained)
- 1 cup heavy cream
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
- 2 green onions, sliced (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Sprinkle in the flour and stir constantly for 1-2 minutes, ensuring the flour is fully incorporated and slightly cooked.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil.
Add the diced potatoes and reduce the heat to medium-low. Simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the corn kernels, heavy cream, salt, pepper, and thyme (if using). Simmer for an additional 5-7 minutes, stirring occasionally.
Taste and adjust seasoning as needed. If the soup is too thick, add a little more chicken broth or cream to reach your desired consistency.
Serve hot, garnished with the crispy bacon bits and sliced green onions.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 11.4 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
