Barb's Corn Chowder

Barbara Scott


I love soups and chowders and this is one of my favorites. Creamy, flavorful, and it sticks to your bones. What a great dish for a cold winter's day.


☆☆☆☆☆ 0 votes

20 Min
45 Min
Stove Top


  • 1 lb
  • 3 medium
    onions, chopped
  • 1
    heaping tsp. garlic powder
  • 3
    14.5 oz. cans chicken broth
  • 2
    medium to large potatoes, cut into 1/2 inch pieces
  • 6 c
    frozen corn
  • 3 c
    cream or half & half
  • ·
    salt and pepper to taste
  • 2 Tbsp

How to Make Barb's Corn Chowder


  1. Cook bacon until brown and crisp, about 5 minutes. Transfer bacon to paper towels to drain, leaving drippings in pan. Discard all but 2 Tbsp. of the drippings. When bacon is cooled, crush into tiny pieces. (I use a little food processor on "pulse" for this.)
  2. Add onion to the remaining drippings and saute until tender. Add broth and potato. Cover and simmer for 5 minutes or until potatoes are tender.
  3. Add corn and cream and simmer until all flavors are cooked together. When done stir in the 2 Tbsp. of butter.
  4. NOTE: You can use more of the bacon drippings to add flavor to the chowder. Your choice.

Printable Recipe Card

About Barb's Corn Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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