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Creamy Corn Chowder


Oh this is one of those soups that is even better the next day, once all the flavors blend. I always make it the day before I plan on serving it.

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Rate this recipe 4.6/5 (40 Votes)


  • 6 slices thick bacon, cut into pieces
  • 1 tablespoon oil
  • 1-1/4 cups yellow onion, chopped fine
  • 2 cups potatoes, diced
  • 2-1/2 cups water, divided
  • 1 teaspoon light brown sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon dry mustard
  • 1 cup chicken broth
  • 1/2 teaspoon white pepper
  • 2 (16-ounce) cans whole kernel corn
  • 2 cans cream corn
  • 2 tablespoons chicken bouillon seasoning
  • 1-1/2 cups half and half
  • 1/2 cup flour
  • Chives, chopped
  • Salt and fresh cracked pepper, to taste


Adapted from


Step 1

Cook bacon in large pot in oil until done but not crisp; remove bacon and sauté onion in bacon fat until soft. Add potatoes, 2 cups water, chicken broth, bacon, sugar and seasonings. Cover, simmer 20 minutes until tender. Blend flour with remaining water then stir into chowder. Bring to a boil stirring constantly over medium heat until mixture thickens; reduce heat and stir in corn with liquid, add half/half and cream corn. Stir well and heat thoroughly; season to taste with salt and pepper. If too thick add half/half or water. If too thin, thicken with cornstarch. Top each serving with additional crumbled bacon and fresh chives if you like.

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