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Corn Chowder


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Rate this recipe 4.8/5 (19 Votes)


  • 1 medium onion, peeled and chopped coarsely
  • 2 stalks of celery, trimmed and chopped coarsely (try to include some of the leaves)
  • 2 medium carrots, peeled and chopped coarsely
  • 2 ounces of bacon chopped coarsely
  • 4 medium potatoes, peeled and cut into chunks
  • 2 cups water
  • salt and pepper to taste
  • 1/2 tsp poultry seasoning
  • 2 cups milk
  • 1 (14 ounce) can of creamed corn
  • 2 tablespoons of butter


Adapted from


Step 1

Place the streaky bacon into a large saucepan and heat over medium heat. If necessary you may add a bit of butter to keep it from sticking. Once it has begun to brown and render out some of it's fat add the celery, onion, carrots and potatoes. Stir and sweat over medium heat until they begin to soften. Add the water, making sure it covers all the vegetables. Season to taste with some salt and black pepper and add the poultry seasoning. Allow to simmer until the vegetables are tender, about 15 minutes. Stir in the milk and the creamed corn. Gently heat to a simmer without boiling. Adjust the seasoning as necessary. Add the butter and serve in heated bowls with crackers or bread. Delicious!

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