Korn Chowdah

Korn Chowdah Recipe

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Pamela Hodenberg


This chowder (chowdah in New England) is a lasting favorite. Makes a long winter day a little more bearable.

★★★★★ 2 votes
as many as you want
1 Hr
4 Hr


1 qt
whole milk
1 qt
half n' half
3 can(s)
evaporated milk
1 large
1 lb
1 lb
salt pork
3 can(s)
creamed corn
2 can(s)
whole corn
1 pkg
frozen corn
ears fresh corn if available
2 lb


1Place all the milks in large stock pot, to this add all of your corn. If you are using fresh corn cut the kernels off and add to the milks. Use the liquid from one can of the whole corn. Warm slowly on low heat. Stir occassionally.
2Peel and dice potatoes, cook until tender.
3Peel and dice the onion,set aside.
4Slice and dice the bacon and salt pork into small pieces. Fry until desired doneness stirring constantly, remove the meats with a slotted spoon, reserving the fat. Add to milk and corn.
5Fry the onion in the bacon fat until transulent add to the corn and milk.
6Drain the potatoes, reserving 1 cup liquid to add to stock pot.Add the cooked potatoes and liquid to your now nearly full pot.
7Now you have made Korn Chowdah. All the ingreidents are in the pot, milks, corns, bacon, salt pork, onions, potatoes. Set this on the back of the stove on low, stirring occassionaly so as not to scorch the milk. Add fresh cracked black pepper, to individual servings. Top with oyster crackers if desired.

About Korn Chowdah

Course/Dish: Other Main Dishes
Hashtag: #corn