Corn Chowder

Linda Knowles


This is the best Corn Chowder I have ever made. I wrote the recipe as it is written in The New Basics Cookbook, but I do add more cilantro at the end.

My husband cannot get enough of this chowder. We do use fresh corn off the cob, so as soon as he sees it is in, he wants this chowder!

An updated version of an Old West favorite _ this is loaded with corn! The red pepper and cilantro give it a fresh new taste.


★★★★★ 1 vote



  • 4 oz
    sliced bacon, cut into 1" pieces
  • 2 Tbsp
    unsalted butter
  • 2 c
    chopped onions
  • 2 Tbsp
    unbleached all-purpose flour
  • 4 c
    chicken broth
  • 2 large
    potatoes, peeled and cut into 1/4" dice
  • 1 c
    half and half
  • 4 c
    cooked corn kernels, drained
  • 3/4 tsp
    coarsely ground black pepper
  • ·
    salt to taste
  • 1 large
    red pepper, cut into 1/4" dice
  • ·
    scallions (green onions), white bulb and 3 inches green, cut into 1/4" slices
  • 1 Tbsp
    chopped cilantro (fresh coriander), for garnish

How to Make Corn Chowder


  1. Wilt the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow it to melt.
  2. Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
  3. Add the stock and potatoes. Continue cooking over medium heat until the potatoes are just tender, 12 to 15 minutes.
  4. Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring constantly.
  5. Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 miinutes. Serve immediately, garnnished with cilantro.

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About Corn Chowder

Other Tag: Quick & Easy

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