Creamy Iowa Corn Chowder
in the kitchen with… Autumn 2025
Ingredients
6 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 stalks celery, chopped
1 medium red sweet pepper, seeded and chopped
3 medium red potatoes, diced
16 ounces fresh Iowa corn kernels cut from cobs
6 ounces Iowa ham, diced
3 sprigs fresh thyme
1 tablespoon salt
1 tablespoon freshly ground black pepper
½ cup all-purpose flour
6 cups chicken broth
1 bay leaf
1 cup half-and-half
Instructions
- In a large soup pot cook bacon over medium-high heat until brown and crispy, about 5 minutes; pour off all but 2 tablespoons fat. Add onion, celery, and sweet pepper; cook 5 minutes until softened. Stir in potatoes, corn, ham, thyme, salt, and black pepper. Sprinkle flour over mixture and stir until thickened, about 3 minutes.
- Slowly pour in broth, stirring constantly, until smooth. Add bay leaf and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 25 minutes. Remove bay leaf and thyme sprigs.
- Stir in half-and-half and cook until warmed through. Do not allow soup to come to a boil again. Makes 8 one-cup servings.
Recipe courtesy Matt Norris of Johnston.
