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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the sweet corn and heavy cream. Simmer for an additional 5 minutes, stirring occasionally, to let the flavors meld together.

Step 6

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.

Step 7

Serve the chowder hot, garnished with crumbled bacon and fresh parsley, if desired. Enjoy with crusty bread or oyster crackers.

Nutrition Facts

Serving size	2772.4 grams (2772.4g)

Amount per serving	% Daily Value*
Calories	2745

Total Fat 166.70g	214%
Saturated Fat 92.70g	464%
Polyunsaturated Fat 2.90g
Cholesterol 470mg	157%
Sodium 5664mg	246%
Total Carbohydrate 244.30g	89%
Dietary Fiber 25.60g	91%
Total Sugars 38.40g
Protein 62.30g	125%

Vitamin D 8IU	39%
Calcium 282mg	22%
Iron 13mg	72%
Potassium 5708mg	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.

Source of Calories

Fat: 55.0%

Protein: 9.1%

Carbs: 35.8%