Corn chowder

Corn chowder

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 6

    slices bacon sliced into thin slivers

  • 2

    cups onion chopped

  • 1

    cup celery chopped

  • ¼

    c green bell pepper chopped

  • tsp salt

  • ½

    tsp cayenne pepper

  • ¾


  • 8

    cups chicken stock

  • 3

    bay leaves

  • 3

    cups new potatoes, diced

  • 3

    cups fresh or frozen corn2 cups diced ham

  • 1

    cup half and half

  • Tabasco sauce to taste

  • ½

    duo finely chopped flat leaf parsley

  • 1

    tsp worcestershire sauce


In stockpot over medium heat, cook bacon until almost crisp. Stir in onions celery, bell pepper. Season vegetables with salt and cayenne and sauté 10 minutes until tender. Stir in flour, cook and stir 5 minutes to fully cook the flour. Slowly add chicken stock while whisking to prevent lumps. Add bay leaves, corn,potatoes, and ham. Cover pot and simmer for 15 minutes until potatoes tender. Stir in 1/2 and /2 and parsley. Simmer another five minutes. Stir in tobacco and worcestershire sauce. Remove bay leaves and serve


Facebook Conversations