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!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until softened.

Step 3

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Sprinkle in the flour and stir constantly for 1-2 minutes, ensuring the flour is fully incorporated and slightly cooked.

Step 5

Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil.

Step 6

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.

Step 7

Stir in the corn kernels, heavy cream, salt, pepper, and thyme (if using). Simmer for an additional 5-7 minutes, stirring occasionally.

Step 8

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.

Step 9

Serve hot, garnished with the crispy bacon bits and sliced green onions.

Nutrition Facts

Serving size	3235.3 grams (3235.3g)

Amount per serving	% Daily Value*
Calories	2924

Total Fat 152.10g	195%
Saturated Fat 79.30g	397%
Polyunsaturated Fat 0.00g
Cholesterol 399mg	133%
Sodium 7189mg	313%
Total Carbohydrate 326.90g	119%
Dietary Fiber 39.00g	139%
Total Sugars 66.30g
Protein 82.70g	165%

Vitamin D 0IU	0%
Calcium 374mg	29%
Iron 15mg	85%
Potassium 7278mg	155%

*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.

Source of Calories

Fat: 45.5%

Protein: 11.0%

Carbs: 43.5%