Crowder Chowder

Crowder Chowder

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Heather Paddock


This recipe is a hit in my published cookbook. My family loves this chowder. It is kind of a cross between corn chowder and baked potato soup. I tweeked it a bit until I found just the right combinations and it has been a huge hit ever since.


★★★★★ 2 votes



  • 1 Tbsp
  • 1 lb
    bacon cut into small pieces
  • ·
    kosher salt and black pepper to taste
  • 1 Tbsp
    minced garlic
  • 2 Tbsp
  • 4 c
    chicken broth (2 14oz cans)
  • 4 c
    finely diced potato
  • 2 c
    frozen or fresh corn (not canned!)
  • 1 c
    half and half
  • 1/2 tsp
    dried thyme
  • pinch
    cayenne pepper
  • ·
    shredded cheddar cheese

How to Make Crowder Chowder


  1. Melt butter on medium high heat in large stock pot. Add bacon and cook until crisp. Remove bacon to a plate covered with paper towels; set aside(Don't eat it all before you get to meal time.)
  2. Pour off all but 1/4 of bacon grease. Stir in garlic and flour. Dump in broth and potatoes and cover. Bring to a boil and then lower heat and simmer for 10-12 minutes. Add corn and simmer another 5-10 minutes. Stir in half and half, thyme, cayenne, salt and pepper to taste. Sprinkle with parsley.
  3. Serve and garnish with shredded cheddar and bacon.

Printable Recipe Card

About Crowder Chowder

Course/Dish: Chowders

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