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Corn Chowder


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Rate this recipe 4.6/5 (20 Votes)


  • 3 medium potatoes, peeled and diced
  • 3 carrots, sliced
  • 1 medium onion, chopped
  • 4 strips bacon, separated and cut into 1/4" pieces
  • 1 can (15 oz) cream style corn (or frozen)
  • 1 pkg.(10 oz)white corn
  • 1/2 cup half and half
  • 1 1/2 cups water
  • 2 Tables. flour
  • Salt, white pepper, parsley, thyme, oregano



Step 1

Put bacon in a 4 qt. Dutch Oven over medium heat. Cook until just brown. Add onion and cook until onion is soft. Add oil (if needed) to prevent onion from sticking and browning. Add potatoes, carrots and enough water to cover. Bring to a boil. Reduce heat and simmer 10 minutes or until potatoes are cooked but not mushy. Add corn, half & half (reserve 2 Tables.) Add remaining half & half to flour to make a paste. Add to soup. Add seasoning. Bring to a simmer until soup thickens slightly. Serve.

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