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Hearty Corn Chowder


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Rate this recipe 5/5 (1 Votes)


  • 1/2 lb. sliced bacon
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 2 cups cubed peeled potatoes
  • 1 cup chicken broth
  • 2 cups frozen corn
  • 1 can (14-3/4 oz.) cream-style corn
  • 1 cup half & half
  • 6 oz. smoked sausage links, cut into 1/4 inch slices (optional)
  • 1 tsp dill weed


Servings 4


Step 1

1. In a large saucepan, cook the bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 Tbs. drippings. Crumble the bacon and set aside.

2. Saute the celery and onion in drippings until the onion is lightly browned. Add the potatoes and chicken broth. Cover and cook over medium heat for 10 minutes. Stir in the corn, milk, sausage, dill and bacon. Cook until the potatoes are tender, about 30 minutes.

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