Corn Chowder

Corn Chowder Recipe

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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


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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
generous amounts salt & pepper
1 c

How to Make Corn Chowder


  • 1Cut 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*****
  • 2Dice onion and add to bacon. Fry till approx. transparent or less.
  • 3Cube and cook potatoes in separate pot till done. Keep water, and add to onion/bacon mix.
  • 4In pot you did your potatoes in, combine can of evaporated milk (cream) and 1 equal can of water. Scald. Add to bacon/onion/potatoes.
  • 5Add frozen and canned corn and extra cup of water if necessary (likely will be).
  • 6While 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)
  • 7Add generous amount of pepper and salt (I don't like a lot of salt or pepper normally but it really works in here)
  • 8Add approx. 1 Tablespoon or so of Butter.
  • 9Pot 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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