Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) lean ground beef
- 2 tbsp olive oil or neutral cooking oil
- 1 large yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 1/2 lb (680 g) Yukon Gold potatoes, 1/2-inch dice
- 3 cups corn kernels (fresh or frozen)
- 1/4 cup all-purpose flour
- 4 cups low-sodium beef broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- Chopped fresh parsley or chives, optional shredded cheddar for serving
Do This
- 1. In a large heavy pot, heat oil over medium-high. Brown ground beef, breaking it up, until well browned; drain excess fat if needed.
- 2. Add onion and celery; cook until softened, then stir in garlic.
- 3. Sprinkle in flour, smoked paprika, thyme, salt, and pepper; cook 1–2 minutes, stirring, to form a paste.
- 4. Slowly whisk in beef broth, scraping up browned bits. Add potatoes and bay leaf; bring to a simmer.
- 5. Simmer 15–18 minutes, stirring occasionally, until potatoes are just tender.
- 6. Stir in corn, milk, cream, and Worcestershire; simmer gently 5–10 minutes until creamy and slightly thickened.
- 7. Adjust seasoning, remove bay leaf, rest 5 minutes, then serve topped with herbs and cheddar, if using.
Why You’ll Love This Recipe
- Creamy, cozy chowder with a slightly sweet edge from tender corn and milk.
- Hearty enough for a full meal, thanks to browned ground beef and potatoes.
- Uses simple, everyday ingredients and comes together in under an hour.
- Makes great leftovers and is easy to customize for your family’s tastes.
Grocery List
- Produce: Yellow onion, celery, garlic, Yukon Gold potatoes, fresh corn (or frozen), fresh parsley or chives.
- Dairy: Whole milk, heavy cream, optional sharp cheddar cheese.
- Pantry: Lean ground beef, olive or neutral oil, all-purpose flour, low-sodium beef broth, smoked paprika, dried thyme, bay leaf, Worcestershire sauce, kosher salt, black pepper.
Full Ingredients
For the Beef and Corn Chowder
- 2 tbsp olive oil or neutral cooking oil
- 1 1/2 lb (680 g) lean ground beef (90% lean if possible)
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 2 ribs celery, finely diced (about 2/3 cup)
- 3 cloves garlic, minced
- 1/4 cup (30 g) all-purpose flour
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 4 cups (960 ml) low-sodium beef broth
- 1 1/2 lb (680 g) Yukon Gold potatoes, peeled if desired and cut into 1/2-inch cubes
- 1 bay leaf
- 3 cups corn kernels (about 3–4 ears fresh, or frozen, thawed if you have time)
- 2 cups (480 ml) whole milk, at room temperature if possible
- 1 cup (240 ml) heavy cream, at room temperature if possible
- 1 tbsp Worcestershire sauce
For Serving (Optional)
- 1 cup (4 oz / 115 g) shredded sharp cheddar cheese
- 2–3 tbsp chopped fresh parsley or chives
- Extra smoked paprika or freshly ground black pepper, for sprinkling
- Crusty bread, biscuits, or oyster crackers on the side
Step-by-Step Instructions
Step 1: Prep Your Ingredients
Start by getting everything ready so the cooking goes smoothly. Dice the onion and celery into small, even pieces so they soften quickly and evenly. Mince the garlic. Peel the potatoes if you prefer (Yukon Gold skins are thin, so peeling is optional), then cut them into 1/2-inch cubes. Measure out the flour, spices, broth, milk, cream, corn, and Worcestershire sauce. Having everything prepped and within reach makes this chowder feel easy and relaxed to cook.
Step 2: Brown the Ground Beef
Place a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity) over medium-high heat. Add the oil, then crumble in the ground beef. Cook, breaking the meat up with a wooden spoon or spatula, for 7–9 minutes, until the beef is well browned with some crispy bits on the bottom of the pot. Browning adds a lot of flavor, so do not rush this step. If the beef releases a lot of fat, carefully spoon off all but about 1 tablespoon, leaving the flavorful browned bits in the pot.
Step 3: Soften the Aromatics
Add the diced onion and celery to the pot with the browned beef. Stir well and cook over medium heat for 5–6 minutes, until the vegetables are softened and turning translucent. If the bottom of the pot starts to look too dry, you can add another teaspoon of oil. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Keep the garlic moving so it does not burn.
Step 4: Build the Flavored Roux
Sprinkle the flour evenly over the beef and vegetables. Add the smoked paprika, dried thyme, salt, and pepper. Stir constantly for 1–2 minutes. The mixture will look thick and pasty; that is exactly what you want. This step cooks out the raw flour taste and blooms the spices, which deepens their flavor. Keep the heat at medium and scrape the bottom of the pot as you stir to prevent sticking.
Step 5: Add Broth and Potatoes, Then Simmer
Slowly pour in about 1 cup of the beef broth while stirring or whisking vigorously to dissolve the flour mixture into the liquid. Once it is mostly smooth, gradually add the remaining broth. Scrape up any browned bits from the bottom of the pot; they are full of flavor. Stir in the diced potatoes and add the bay leaf. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a simmer.
Simmer uncovered for 15–18 minutes, stirring occasionally, until the potatoes are just tender when pierced with a fork but not falling apart. Adjust the heat as needed to maintain a steady but gentle simmer rather than a hard boil.
Step 6: Stir in Corn and Dairy
Once the potatoes are tender, add the corn kernels, milk, cream, and Worcestershire sauce. Stir well to combine. Keep the heat at medium-low and bring the chowder back to a gentle simmer. Let it cook for another 5–10 minutes, stirring occasionally, until it is hot throughout and has thickened to a creamy, chowder-like consistency. Do not let it boil hard at this stage, as boiling can cause the milk and cream to separate and the potatoes to break down too much.
Step 7: Taste, Adjust, and Serve
Remove the bay leaf and taste the chowder. Add more salt and pepper if needed; the amount can vary depending on your broth and personal preference. If the chowder is thicker than you like, stir in a splash of additional broth or milk to loosen it. If you prefer it thicker, simmer for a few more minutes, stirring often.
Turn off the heat and let the chowder rest for 5 minutes to slightly cool and thicken. Ladle into warm bowls and top with shredded sharp cheddar, a sprinkle of fresh parsley or chives, and a light dusting of smoked paprika or black pepper. Serve with crusty bread or crackers and enjoy while hot and cozy.
Pro Tips
- Brown the beef well. Take the time to get deep color on the ground beef. That browning equals flavor and makes the chowder taste rich without needing tons of extra ingredients.
- Cut potatoes evenly. Keep the potato cubes around 1/2 inch and similar in size so they cook at the same rate and hold their shape in the finished chowder.
- Warm-ish dairy helps prevent curdling. If you have time, let the milk and cream sit out for 10–15 minutes before adding, and avoid boiling once they are in the pot.
- Adjust thickness to your liking. For thicker chowder, simmer a bit longer uncovered. For a looser, more brothy chowder, add a splash of extra broth or milk at the end.
- Make it ahead-friendly. The flavors deepen as it sits, so this is an excellent make-ahead meal for busy nights.
Variations
- Cheesy beef and corn chowder: Stir 1–2 cups of shredded sharp cheddar directly into the pot at the end until melted and smooth, then garnish with extra cheese on top.
- Smokier version: Add an extra 1/2 teaspoon smoked paprika and a few dashes of your favorite hot sauce. You can also swap part of the beef broth for a smoky bone broth if you have it.
- Lighter, leaner chowder: Use 2% milk instead of whole and replace half of the cream with additional broth. The chowder will be slightly less rich but still satisfying.
Storage & Make-Ahead
Let the chowder cool to room temperature, then transfer it to airtight containers.
Refrigerator: Store in the fridge for up to 3–4 days. The chowder will thicken as it chills. Reheat gently on the stovetop over low to medium-low heat, adding a splash of milk or broth to loosen it to your preferred consistency. Stir frequently and avoid boiling hard to keep the dairy from separating.
Freezer: Because this chowder contains both potatoes and dairy, the texture can change when frozen and thawed (potatoes may become a bit grainy, and the broth can separate slightly). If you do choose to freeze it, cool completely, then freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, whisking or stirring well as it warms. Adding a small splash of cream at the end can help smooth it out.
Make-ahead tip: You can cook the chowder through Step 5 (before adding milk, cream, and corn) up to 2 days in advance. Store in the fridge, then reheat, add the dairy and corn, and finish simmering just before serving for the freshest flavor and best texture.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without optional cheese): about 630 calories, 32 g protein, 38 g carbohydrates, 36 g fat, 11 g saturated fat, 4 g fiber, 1,050 mg sodium. Adding a generous 1/4 cup of shredded cheddar per serving adds roughly 110 calories and 9 g fat.
