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
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


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.

About this Recipe

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