Corn Chowder

Francine Lizotte


Easy to make, this flavorful Corn Chowder is a must try during the cold winter months. This incredibly tasty recipe will surely become a favorite!


☆☆☆☆☆ 0 votes

16 cups
20 Min
1 Hr 15 Min
Stove Top


  • 6 slice
    bacon, diced
  • 6 Tbsp
    red onions, finely chopped
  • 1 c
    carrots, finely chopped
  • 1 c
    celery, finely chopped
  • 1 c
    red peppers, finely chopped
  • 5 c
    yukon gold potatoes, peeled and diced
  • 2 c
    hot low-sodium chicken broth
  • 2 can(s)
    (14 oz. each) cream-style corn
  • 2 can(s)
    (12 oz. each) corn kernels
  • 2 c
  • 2 c
    35% heavy cream
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    freshly ground black pepper, or more to taste (i always use mixed peppercorns)

How to Make Corn Chowder


  1. In a 4-quart pot over medium high-heat, add bacon and sauté until it begins to brown, about 5 to 6 minutes. Add onion and cook until translucent and soft, about 3 minutes. Add carrots, celery, red peppers and potatoes. Reduce heat to medium and stir constantly 3 minutes. Pour in hot chicken broth, stir, cover and cook for 30 minutes, stirring occasionally.
  2. Add cream-style corn, corn kernels, milk, heavy cream, basil and freshly ground black pepper; stir and bring to a boil. Reduce heat to medium-low, stir and simmer gently for 30 minutes. Serve with oyster crackers. Makes 16 cups
  3. To view this recipe on YouTube, click on this link >>>>

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