Real Recipes From Real Home Cooks ®

mom's corn chowder

★★★★☆ 1
a recipe by
Fran Murray
Fountain Hills, AZ

I LOVE a good bowl of corn chowder.This recipe is easy and fairly quick. I also love to add hatch green chilies and chicken for a nice main dish!

★★★★☆ 1
serves 4 to 6
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For mom's corn chowder

  • 6
    ears of corn
  • 2
    15-oz cans whole kernel corn, drained
  • 5 c
    low-sodium chicken broth
  • 8 slice
    bacon, chopped fine
  • 1 md
    yellow onion, chopped
  • salt and pepper
  • 1 lb
    red potatoes, scrubbed and cut into 1/2-inch dice
  • 1 c
    heavy cream
  • 4
    scallions, sliced thin

How To Make mom's corn chowder

  • 1
    PREP CORN: Cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
  • 2
    SAUTE VEGETABLES: Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Cook onion, corn kernels, 1/2 teaspoon salt and 1/4 teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6 to 8 minutes.
  • 3
    FINISH SOUP: Add potatoes, corn puree, remaining broth, and reserved corncobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, scallions and reserved bacon. Season with salt and pepper. Serve.
  • 4
    Soup can be refrigerated in airtight container for 3 days.