Entree: United States – Indiana (Midwestern United States) – Indiana Corn Chowder

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 8 ears fresh Indiana sweet corn, kernels cut off (about 6 cups / 900 g kernels); reserve cobs
- 1.5 lb (680 g) Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
- 8 slices bacon, approx. 8 oz (225 g)
- 2 tbsp (30 g) unsalted butter
- 1 medium yellow onion, finely diced (about 6 oz / 170 g)
- 2 celery stalks, finely diced (about 4 oz / 115 g)
- 2 garlic cloves, minced (about 6 g)
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken stock (or vegetable stock)
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 bay leaf
- 1 tsp (5 ml) fresh thyme leaves or 1/2 tsp (2.5 ml) dried thyme
- 1 to 1 1/2 tsp (5–7.5 g) kosher salt, to taste
- 1/2 tsp (2.5 g) ground black pepper, plus more to taste
- 2 tbsp (30 ml) fresh chives, thinly sliced, for garnish
- Optional: 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

Short Description:
A rich, hearty chowder showcasing fresh Indiana sweet corn, tender potatoes, and cream, finished with crisp bacon and bright chives. Thick and comforting, it serves as a complete main-course meal for cooler evenings or summer-harvest suppers.

Regional Notes:
This Indiana version centers on fresh, sweet Indiana corn cut from the cob and the use of cream for a lush finish; the flavor is often boosted by rendering local bacon and scraping the corn cobs to extract extra corn "milk." Unlike some coastal chowders that rely on seafood, this Midwestern chowder is vegetable-forward with bacon as a finishing protein and garnish.

1. Prepare the corn: Stand each ear on end and cut kernels off into a bowl. Using the back of the knife, scrape the cobs to release any remaining milky juice; add that liquid to the bowl with the kernels. Set aside.
2. Cook the bacon: In a large heavy-bottomed pot or Dutch oven over medium heat, cook the bacon until crisp, turning as needed, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate; reserve 2 tbsp (about 30 ml) of the bacon fat in the pot and discard excess or save for another use.
3. Sauté aromatics: Add the butter to the reserved bacon fat over medium heat. When butter foams, add the diced onion and celery and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic and thyme and cook 30 seconds more.
4. Make the roux: Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste, creating a light roux.
5. Add stock and potatoes: Slowly whisk in the chicken stock until smooth. Add the potato cubes, reserved corn cobs, and bay leaf. Bring to a gentle simmer, reduce heat to medium-low, and cook until potatoes are tender, about 12–15 minutes.
6. Remove cobs and finish chowder base: Use tongs to remove and discard the corn cobs and bay leaf. Stir in the corn kernels and the milk. Simmer 6–8 minutes until the corn is tender and flavors meld.
7. Thicken and cream: Stir in the heavy cream and season with salt and pepper. For a creamier, slightly thicker chowder, use an immersion blender to purée about 1 to 1 1/2 cups (240–360 ml) of the chowder in the pot (or transfer that amount to a blender), then return to the pot and stir to combine. Reheat gently—do not boil after adding cream.
8. Taste and adjust seasoning: Break 2–3 pieces of the reserved bacon roughly and stir into the chowder, reserving remaining bacon for garnish. Adjust salt and pepper as needed.
9. Serve: Ladle chowder into bowls and garnish with remaining crisp bacon pieces and a generous sprinkle of sliced chives (and parsley, if using). Serve hot with crusty bread or cornbread for a complete meal.