Entree: United States – Great Plains United States (Nebraska) – Nebraska Corn Chowder

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

- 8 slices bacon, approx. 8 oz (225 g), diced (reserve 2 slices, approx. 2 oz / 57 g, for garnish)
- 4 tbsp (60 ml) unsalted butter
- 1 medium yellow onion, diced, about 1 1/2 cups (150 g)
- 2 stalks celery, diced, about 3/4 cup (100 g)
- 2 medium carrots, diced, about 1 cup (130 g)
- 2 cloves garlic, minced (about 6 g)
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken stock (or vegetable stock)
- Kernels from 6 ears fresh sweet corn (about 3 cups / 480 g), cobs reserved
- 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and diced (about 3 cups / 450 g diced)
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream (local cream if available)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika
- 1 tsp (1 g) dried thyme (or 1 tbsp fresh thyme leaves)
- 1 bay leaf
- 2 tbsp (6 g) fresh chives or parsley, chopped, for garnish
- Optional: crusty bread, to serve

Instructions

Short Description:
A hearty, creamy corn chowder made with fresh Nebraska sweet corn, local cream, and crisp bacon for a rich main-course soup that stands on its own.

Regional Notes:
This Nebraska version highlights fresh summer corn and local dairy—heavy cream or "local cream"—and commonly uses bacon for smoky richness. Unlike coastal chowders that rely on seafood, this Great Plains interpretation is corn- and dairy-forward and built to be a satisfying standalone entree.

1. Shuck the corn: cut kernels off the 6 ears and set kernels aside (measure about 3 cups / 480 g). Reserve the cobs.  
2. Crisp the bacon: in a large heavy pot or Dutch oven over medium heat, cook the diced bacon until browned and crisp, 6–8 minutes. Use a slotted spoon to remove bacon to a paper towel–lined plate, leaving the rendered fat in the pot. Reserve 2 slices of bacon for garnish if desired.  
3. Sweat the vegetables: add butter to the bacon fat over medium heat. When butter foams, add onion, celery, and carrots and cook, stirring occasionally, until softened, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.  
4. Make the roux: sprinkle the flour over the vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste.  
5. Build the broth with corn flavor: slowly whisk in the chicken stock. Add the reserved corn cobs, diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.  
6. Concentrate and thicken: remove and discard the corn cobs and bay leaf. For a creamier texture, remove about 2 cups of the soup (liquid, potatoes and some kernels) to a blender and puree until smooth, or use an immersion blender to pulse a portion of the pot; return the puree to the pot and stir to combine.  
7. Finish with dairy and corn: stir in 1 cup milk, 1 cup heavy cream, and about half of the reserved corn kernels (about 1 1/2 cups / 240 g). Bring to a gentle simmer—do not boil—until the added corn and soup are heated through, about 5 minutes. Add smoked paprika, kosher salt, and black pepper; taste and adjust seasoning. If you prefer a chunkier chowder, add the remaining corn kernels without pureeing.  
8. Fold in bacon and rest: stir in most of the cooked bacon (reserve a small handful for garnish). Turn off the heat and let the chowder sit 5 minutes to meld flavors. If the chowder is too thick, thin with up to 1/2 cup (120 ml) more stock or milk.  
9. Serve: ladle chowder into bowls and garnish with reserved crisp bacon and chopped chives or parsley. Serve with crusty bread if desired.