Midwest Chowder
Warm up with a hearty bowl of Midwest Chowder, a creamy and comforting classic that brings bold flavors to your table. This recipe features crispy bacon, tender russet potatoes, sweet bursts of corn, and a velvety broth enriched with heavy cream and aromatic thyme. The secret to its rich texture lies in a simple roux made from sautéed onions, celery, and flour, which combines beautifully with chicken broth for a luscious base. Perfect for chilly evenings or family gatherings, this one-pot wonder is ready in under an hour and pairs wonderfully with crusty bread or oyster crackers for a satisfying meal. Whether you're craving a taste of home or seeking a new cozy favorite, Midwest Chowder delivers big on flavor and soul-warming comfort.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 medium russet potatoes, peeled and cubed
- 2 cups frozen sweet corn
- 4 cups chicken broth
- 1.5 cups heavy cream
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain, and crumble it for later use. Leave 2 tablespoons of bacon grease in the pot.
Add the butter to the pot with the bacon grease and melt over medium heat. Stir in the diced onion and celery, and sauté until softened and translucent, about 5 minutes.
Sprinkle the flour over the onion and celery mixture, and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to prevent lumps. Add the cubed potatoes, garlic powder, dried thyme, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Stir in the sweet corn and heavy cream. Simmer for an additional 5 minutes, stirring occasionally, to let the flavors meld together.
Taste and adjust seasoning as needed. If the chowder is too thick, add a splash more chicken broth or heavy cream to reach your desired consistency.
Serve the chowder hot, garnished with crumbled bacon and fresh parsley, if desired. Enjoy with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 5664 mg | 246% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 38.4 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5708 mg | 121% | |
*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.
