Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. frozen corn kernels or 2 drained cans; 3 c. water; 3 oz. bacon, cut in 1/4-inch cubes; 1 to 2 sliced thin onions; 3 medium potatoes, peeled and cut in 1/4-inch cubes; 1 c. half and half; 1 c. milk; salt; black pepper; parsley

Servings: persons

1 lb. frozen corn kernels or 2 drained cans
3 c. water
3 oz. bacon, cut in 1/4-inch cubes
1 to 2 sliced thin onions
3 medium potatoes, peeled and cut in 1/4-inch cubes
1 c. half and half
1 c. milk
salt
black pepper
parsley

1
Place half the corn and 1 cup water in blender to make smooth puree.
2
Fry the bacon crisp and brown.
3
Remove and set aside.
4
Add the onions to the frying pan; cook, stirring, until soft.
5
Put in large saucepan or Dutch oven.
6
Stir in the corn puree, the remaining corn kernels, the potatoes, salt, pepper and 2 cups water.
7
Cover and simmer until the potatoes are cooked, about 15 to 20 minutes.
8
Add the cream and milk.
9
Heat without allowing it to come to a boil.
10
Before serving, stir in the bacon.
11
Garnish with parsley.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. frozen corn kernels or 2 drained cans, 3 c. water, 3 oz. bacon, cut in 1/4-inch cubes, 1 to 2 sliced thin onions, and more.

Yes, Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Chowder

How did you like this recipe?

Frequently Asked Questions