Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 ounces bacon, sliced into 1-inch pieces; 2 tablespoons unsalted butter or 2 tablespoons olive oil; 2 cups chopped onions; 3 celery ribs, trimmed and chopped (1 cup); 2 tablespoons all-purpose flour; 2 cups chicken stock; 2 cups milk; 2 large potatoes, peeled and diced; 4 cups frozen corn kernels, thawed; 2 -3 tablespoons sugar; 1 cup half-and-half; salt and pepper (to taste); 1 large red bell pepper, diced; 3 scallions, trimmed and chopped; 1 tablespoon fresh cilantro, chopped

Servings: persons

4 ounces bacon, sliced into 1-inch pieces
2 tablespoons unsalted butter or 2 tablespoons olive oil
2 cups chopped onions
3 celery ribs, trimmed and chopped (1 cup)
2 tablespoons all-purpose flour
2 cups chicken stock
2 cups milk
2 large potatoes, peeled and diced
4 cups frozen corn kernels, thawed
2 -3 tablespoons sugar
1 cup half-and-half
salt and pepper (to taste)
1 large red bell pepper, diced
3 scallions, trimmed and chopped
1 tablespoon fresh cilantro, chopped

1
In a large stock pot, cook bacon for 5 minutes over medium-high heat until almost crispy.
2
Reduce heat to medium-low and add butter or oil, onions and celery.
3
Cook, stirring occasionally, for 10 minutes.
4
Sprinkle with flour and cook, stirring, for another 3 minutes.
5
Add chicken stock, milk and potatoes.
6
Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook until potatoes are just tender, 12 minutes.
7
Stir in corn and sugar.
8
Remove 2 cups and puree, then add back to pot, or use immersible blender to thicken soup in the pot.
9
Stir in half-and-half, and salt and pepper to taste.
10
Bring back to a simmer over medium heat, add red pepper and scallions and cook 5 more minutes.
11
Garnish with cilantro; serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 4 ounces bacon, sliced into 1-inch pieces, 2 tablespoons unsalted butter or 2 tablespoons olive oil, 2 cups chopped onions, 3 celery ribs, trimmed and chopped (1 cup), 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

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