Corn Chowder Soup Recipe

Name: Corn Chowder Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, fried, broken in tiny pieces and set aside; 1 onion, chopped; 1/2 c. celery and tops, chopped; 1/2 bay leaf, crumpled; 2 Tbsp. flour; 4 c. water; 4 c. or more diced potatoes; 2 cans cream-style corn; 2 c. evaporated milk (one 13 oz. can and the rest whole milk); salt and pepper; chopped parsley; paprika

Servings: persons

6 slices bacon, fried, broken in tiny pieces and set aside
1 onion, chopped
1/2 c. celery and tops, chopped
1/2 bay leaf, crumpled
2 Tbsp. flour
4 c. water
4 c. or more diced potatoes
2 cans cream-style corn
2 c. evaporated milk (one 13 oz. can and the rest whole milk)
salt and pepper
chopped parsley
paprika

1
In large kettle, cook bacon to crisp.
2
Remove bacon.
3
Pour off fat, except for 3 tablespoons.
4
Add next 3 ingredients and cook for 5 minutes.
5
Blend in flour.
6
Add water and potatoes.
7
Bring to a boil.
8
Simmer for 15 minutes, covered. Add corn and milk.
9
Heat well.
10
Season.
11
Add bacon.
12
Serve with parsley and paprika.

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* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 6 slices bacon, fried, broken in tiny pieces and set aside, 1 onion, chopped, 1/2 c. celery and tops, chopped, 1/2 bay leaf, crumpled, and more.

Yes, Corn Chowder Soup 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 Soup

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