Sarah's Corn Chowder

Sarah's Corn Chowder

Photo by Sarah T.

  • Prep Time


  • Total Time


  • Servings



  • 6 ears of fresh corn or 3 cups frozen whole kernel corn

  • ½ cup chopped onion (1 medium)

  • ½ cup chopped green sweet pepper

  • 1 tablespoon cooking oil

  • 1 14-ounce can chicken broth

  • 1 cup cubed, peeled potato (1 medium)

  • 4 teaspoons all-purpose flour

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 1½ cups milk

  • 3 slices bacon, crisp cooked, drained, and crumbled, or 2 tablespoons cooked bacon pieces

  • 2 tablespoons snipped fresh parsley (optional)


1. If using fresh corn, use a sharp knife to cut the kernels off the cobs; you should have about 3 cups corn, set corn aside 2. In a large saucepan cook onion and sweet pepper in hot oil until the onion is tender but not brown. Stir in the chicken broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes. Stir in corn. Cook, covered, about 10 minutes more or until potato and corn are tender, stirring occasionally. 3. In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add crumbled bacon; heat through. If desired, garnish each serving with parsley.


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