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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 8 slices bacon, approx. 8 oz (225 g), sliced into 1/2-inch (1 cm) pieces  
- Optional: 8 oz (225 g) cooked ham, diced (if using ham in addition to or instead of some bacon)
- 3 tbsp (45 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 2 stalks celery, about 100 g, diced
- 2 cloves garlic, minced (about 6 g)
- 1 lb (454 g) Yukon Gold or red potatoes, peeled if desired and diced into 1/2-inch (1 cm) cubes
- 6 ears fresh sweet corn, kernels removed (about 4 cups / 640 g kernels)
- 4 cups (960 ml) low-sodium chicken stock (or vegetable stock)
- 1 cup (240 ml) heavy cream
- 1 tsp (1 g) fresh thyme leaves, or 1/2 tsp (0.5 g) dried thyme
- 1 bay leaf
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/2 tsp (1 g) smoked paprika (optional, for extra smoky depth)
- 2 tbsp (8 g) fresh parsley, chopped, plus extra for garnish
- 2 scallions, thinly sliced, for garnish
- Crusty bread, for serving (optional)

Instructions

Short Description:
A hearty, creamy chowder built on fresh summer corn, tender potatoes, and smoky bacon, finished with cream and fresh herbs for a satisfying main-course soup.

Regional Notes:
This Kansas variation emphasizes fresh sweet corn and cream with added smoked pork (bacon or ham) for the savory backbone common in Great Plains cooking. Unlike coastal clam or New England chowders, it uses fresh corn kernels and potatoes rather than seafood and leans on bacon/ham rather than oysters or clams for local, farmstead flavor.

1. In a large heavy pot or Dutch oven over medium heat, cook the bacon pieces until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate; reserve bacon fat in the pot. If using diced ham, you may add it later with the corn so it heats through without overcooking.
2. Add the butter to the hot bacon fat. When melted, add the chopped onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook 30–45 seconds more until fragrant.
3. Sprinkle the flour over the softened vegetables and stir to combine, cooking 1–2 minutes to remove the raw flour taste. This will form a light roux to thicken the chowder.
4. Gradually whisk in the chicken stock, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to a simmer. Cook until potatoes are nearly tender, about 12–15 minutes.
5. Stir in the fresh corn kernels (and diced cooked ham if using). Simmer until the corn is tender and heated through, about 5–7 minutes.
6. To thicken the chowder and create the classic chowder texture, remove about 1 to 1 1/2 cups (240–360 ml) of solids and broth into a bowl and roughly mash them with a potato masher or fork, then return the mashed portion to the pot and stir. Alternatively, use an immersion blender to pulse 2–3 short bursts in the pot (do not purée completely) until desired thickness is reached.
7. Stir in the heavy cream and smoked paprika (if using). Warm gently over low heat until heated through but do not boil, about 2–3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
8. Remove and discard the bay leaf. Stir in half of the crisp bacon and the chopped parsley, reserving the remainder of the bacon and parsley for garnish.
9. Ladle the chowder into bowls and top each serving with remaining bacon, sliced scallions, and extra parsley. Serve hot with crusty bread on the side.