Corn Chowder

Tonna Canfield


I thought I would try to come up with a good corn chowder recipe and we loved this! This makes a lot and reheats well for leftovers but feel free to half the recipe if you don't want to make a big pot of chowder!


★★★★★ 2 votes

15 Min
30 Min
Stove Top


  • 1 1/2 c
    diced onion
  • 2 c
    diced carrots
  • 4 large
    died potatoes, idaho or red (peeled or unpeeled, your choice)
  • 24-26 oz
    frozen corn
  • 1/3 c
    veg or olive oil
  • 8 c
    chicken stock or broth
  • 1/3 c
  • 1 1/3 c
    whole milk
  • to taste
    salt and pepper
  • 1 lb
    cooked crumbled bacon, optional

How to Make Corn Chowder


  1. In a large pot, heat oil over medium heat. Sautee onion, potatoes and carrots for about 7 minutes or until the onions start to become tender and everything starts to sweat a little.
  2. Sprinkle the flour over and stir to coat. Cook 1 minute. Pour chicken stock over. Add salt, And pepper. Stir and bring to boil, then cover and simmer gently for about 7 minutes.
  3. Add the frozen corn and cover and cook for 7 more minutes or until the potatoes are tender. Now, add crumbled bacon.
  4. Remove from heat and slowly add in milk. Serve hot with tortilla chips, crackers or cornbread. We really like it with tortilla chips.

Printable Recipe Card

About Corn Chowder

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

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