Corn Chowder

Corn Chowder

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup diced bacon

  • 4

    medium potatoes, peeled and chopped

  • 1

    medium onion, chopped

  • 2

    cups water

  • 3

    cups cream-style corn

  • 2

    teaspoons salt

  • ground black pepper to taste

  • 2

    cups half-and-half


1. Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot. 2. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. 3. Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.


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