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


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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
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


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

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

    TIP: I have started removing corn from the cob with my electric knife.
  • 4Add 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.
  • 5Serve 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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