The Best Corn Chowder

Jenny Powers


I took ordinary Corn Chowder and took it over the top by adding layers of flavor.


★★★★★ 2 votes

Stove Top


  • 2 c
    celery, diced
  • 8 c
    potatoes, diced
  • 2 c
    onions, chopped
  • 32 oz
    low sodium chicken broth
  • 8 slice
    salt pork bacon, diced
  • 4 oz can(s)
    chopped green chilis, drained
  • 5
    ears of fresh corn, removed from the cob
  • 1 qt
  • 1/8 tsp
    crushed red pepper, add more to taste
  • ·
    salt to tasted
  • ·
    fresh ground pepper to taste
  • 1/2 stick
  • ·
    cheddar cheese, shredded for garnish
  • 4 - 6 slice
    cooked bacon, crumbled for garnish
  • 6 Tbsp
    instant mashed potatoes to thicken

How to Make The Best Corn Chowder


  1. Sautee the chopped salt pork until done. Remove most of the fat leaving about 2 tablespoons.

    Add the onions and celery sauté until tender.
  2. Add chicken broth to the pot, then the potatoes and cook until tender. Do not over cook.
  3. Add the corn and cook about 5 to 7 mins.

    TIP: I have started removing corn from the cob with my electric knife.
  4. Add the half and half along with the butter and all spices. Add the instant mashed potatoes to thicken. Simmer on low until the flavors marry.
  5. Serve this with bacon and cheddar cheese garnish.

Printable Recipe Card

About The Best Corn Chowder

Course/Dish: Chowders, Other Soups
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #corn, #chowder

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