Corn Chowder

Corn Chowder

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Kelly Brown


Great if you feel a cold coming on. Don't know what it is but it's done wonders for my family!!!


★★★★★ 1 vote

approx. 3 - 5
50 Min
2 Hr 45 Min
Stove Top


  • 1/2 pkg
  • 1-2 medium
  • 5-6 medium
  • 1/2 pkg
    (lge)frozen niblets corn
  • 1 can(s)
    (lge) canned cream corn
  • 1 can(s)
    evaporated milk
  • 1 can(s)
  • ? Tbsp
    instant mashed potatoes
  • 1 Tbsp
  • dash(es)
    generous amounts salt & pepper
  • 1 c

How to Make Corn Chowder


  1. Cut up bacon into small pieces (say abt 1/2"x 1/2" or so) and fry in lge pot (Dutch oven size---should be right full when all is done)
    *****Do Not Drain*****
  2. Dice onion and add to bacon. Fry till approx. transparent or less.
  3. Cube and cook potatoes in separate pot till done. Keep water, and add to onion/bacon mix.
  4. In pot you did your potatoes in, combine can of evaporated milk (cream) and 1 equal can of water. Scald. Add to bacon/onion/potatoes.
  5. Add frozen and canned corn and extra cup of water if necessary (likely will be).
  6. While stirring, add instant mashed potato flakes to thicken to Chowder consistency, (or your desired thickness but I wouldn't go too thick at this point)
  7. Add generous amount of pepper and salt (I don't like a lot of salt or pepper normally but it really works in here)
  8. Add approx. 1 Tablespoon or so of Butter.
  9. Pot should be nice and full. I like to let it simmer approx. 1-2 hours stirring frequently or if you have a stove element wire thing (you can get them at a Dollar store) to keep your pot off the direct heat then you don't have to watch it "as" closely.

Printable Recipe Card

About Corn Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: Canadian
Hashtag: #chowder

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