Real Recipes From Real Home Cooks ®

janny’s corn chowder

(3 ratings)
Blue Ribbon Recipe by
Janice Campbell
Summerville, SC

A family favorite on a cold and chilly day!

Blue Ribbon Recipe

Janice's simple corn chowder is a creamy blend of sweet corn and smoky bacon with plenty of chunky bits of potato in every bite. It's so delicious and easy to prepare, you'll want to make this chowder all winter.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 -6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For janny’s corn chowder

  • 3 lg
  • 1 can
    cream of corn (14 oz)
  • 1 can
    corn, drained (15 oz)
  • 4 slice
  • 1 sm
  • 1 can
    evaporated milk (12 oz)

How To Make janny’s corn chowder

  • Browning small pieces of bacon.
    Cut bacon in small pieces and cook until browned.
  • Chopped onions added to the bacon.
    When bacon is almost done, add chopped onion. Stir until translucent.
  • Potatoes and water added to the pot.
    Add 3 large potatoes peeled and cut into bite-size pieces. Add just enough water to cover potatoes. Add 1/2 tsp salt.
  • Boiling potatoes until cooked.
    Bring to boil and cook until potatoes are just done when stabbing with a fork. Do not overcook.
  • Corn added to the pot with potatoes.
    Add cream corn and kernel corn. Stir and mix with potatoes.
  • Adding evaporated milk to the pot.
    Add evaporated milk and stir.
  • Butter, salt, and pepper added to the pot.
    Add 1/2 a stick of butter. Salt and pepper to taste. Heat through and serve.