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: 1 can whole kernel corn; 1 can creamed corn; 1 onion, chopped; 1/2 pound of bacon (or 2 tbsp (30 ml) of bacon bits) preferably fresh; 1 tsp (5 ml). salt and white pepper; 1 tsp (5 ml). garlic powder; 1/2 cup (125 ml) cornstarch; 1/4 cup (60 ml) water (COLD water a must); 2 quarts (1900 ml) heavy cream; 2 quarts (1900 ml) milk (not skim)

Servings: persons

1 can whole kernel corn
1 can creamed corn
1 onion, chopped
1/2 pound of bacon (or 2 tbsp (30 ml) of bacon bits) preferably fresh
1 tsp (5 ml). salt and white pepper
1 tsp (5 ml). garlic powder
1/2 cup (125 ml) cornstarch
1/4 cup (60 ml) water (COLD water a must)
2 quarts (1900 ml) heavy cream
2 quarts (1900 ml) milk (not skim)

1
Saute onion in 1 tbsp (15 ml) butter until transparent.
2
Cook bacon until crisp (do not drain).
3
You can cook the onion and the bacon together.
4
Pour in both cans of corn and the milk; bring to a soft boil.
5
Add spices.
6
In a seperate bowl, mix cornstarch and cold water.
7
When the milk and corn mixture is at a soft boil, put in cornstach mixture to thicken.
8
Let simmer for 20 to 30 minutes.

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 10 ingredients. The key ingredients include: 1 can whole kernel corn, 1 can creamed corn, 1 onion, chopped, 1/2 pound of bacon (or 2 tbsp (30 ml) of bacon bits) preferably fresh, 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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