Buttermilk Corn Chowder

J. White Harris


My wife doesn't care for buttermilk but she really likes this chowder.


★★★★★ 1 vote

30 Min
35 Min
Stove Top


  • 2 slice
    bacon, cut up
  • 1 large
    onion, chopped
  • 2 medium
    potatoes, peeled and chopped (2 cups)
  • 2 c
    fresh whole kernel corn or 10-oz. pkg. frozen
  • 2 c
    chicken broth
  • 1/2 c
    celery, chopped (1 stalk)
  • 1/4 tsp
  • 1/2 tsp
  • 2 Tbsp
    all purpose flour
  • 2 c
  • ·
    paprika or snipped parsley (optinal)

How to Make Buttermilk Corn Chowder


  1. In a 3-quart saucepan, cook bacon till crisp. Drain bacon, reserving drippings in pan. Set bacon aside. Cook the chopped onion in bacon drippings till tender but not brown. Add the potatoes, corn, 1-1/2 cups of the chicken broth, the celery, salt, and pepper. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or till vegetables are tender.
  2. Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir till thickened and bubbly. Reduce heat to low. Stir in buttermilk; heat through but do not boil. Top each serving with some of the bacon. Garnish with paprika or snipped parsley, if desired. Serve immediately.

Printable Recipe Card

About Buttermilk Corn Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy

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