This dish tastes quite similar to the taco seasoning preferred by a well-known fast-food taco restaurant. You may prepare this at home and allow your family to make tacos according to their preferences.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
Ingredients
- ½ pound bacon
- 2 small onion, diced
- 2 stalks celery, chopped
- 1 (15.25 ounce) can whole kernel corn
- 1 (14.75 ounce) can cream-style corn
- 4 cups chicken broth
- 2 tablespoons margarine
- 2 cups milk
- 6 small potatoes, cubed
- 2 carrots, chopped
- 2 tablespoons all-purpose flour
- salt and ground black pepper to taste
Instructions
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost done. Add onion and celery; sauté until vegetables are lightly browned. Transfer mixture to a large soup pot.
- Stir in kernel corn, cream-style corn, broth, and margarine. Add potatoes and carrots. Bring to a boil. Reduce heat and simmer for about 15 minutes.
- Meanwhile, mix together flour and a little water in a small bowl to form a paste.
- Stir flour paste into soup. Simmer for 30 minutes more or until you are ready to eat. Season with salt and pepper.
- You may want to add more flour paste, depending on how thick you like your chowder.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 966 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is an awesome recipe! My Mom LOVES corn chowder, and I make this for her at least every 3-4 weeks. Mom also loves black pepper, so I make it rather peppery, and I add turmeric, a superfood, which is activated by black. This is one of my favorite recipes! Delish!
Always comes out delicious, I usually make two batches because we eat it so fast. I am ravenous for it. I like it nice and thick too so I always make a lot of the flour and water mixture. I could live off this stuff 10/10.
Thank you for this recipe! I hadn’t made it for a while and couldn’t find mine so wanted a refresher – this was great. I just couldn’t add the carrots, we never had them in our chowder and wanted to stick to what I remembered. A wonderful flavorful chowder!
I used homegrown corn and creamed it myself. Also doubled the broth, had some left over ricotta so added that to the cream corn. Used double the bacon and added mushrooms fried in the bacon celery onion grease.
I had lots of leftover corn cobs and decided to make a corn chowder with it. This recipe was fantastic! I’m not even a corn chowder fan, and enjoyed it. I added some onion powder and topped it with sliced green onions, shredded cheese and bacon crumbles. Will definitely make this again, thank you!
Excellent as written. Of course you can add extra seasonings – smoked paprika, cayenne and garlic salt are great. I grated the carrots into the broth to thicken it and made the paste with the milk to keep it from separating. Definitely will make this again.
I was looking for a recipe like my dad used to make. He was an old Cape Codder from Massachusetts. From memory, I knew the basic ingredients I needed, just not quantities. I skipped the carrot and substituted some heavy cream for milk and added a bunch more black pepper. It was perfect! Fantastic New England Style corn chowder!
READ REVIEW SUGGESTIONS BEFORE MAKING! I didn’t so I didn’t have half or half to use instead of milk. Still came out really well, just made sure the milk didn’t boil and separate. Also took a lot of flour to thicken it up. I kept mine pretty thin cause I feared getting that flour taste. Also I left the bacon in it but also left some extra on side to give a nice crunchy garnish
Fantastic! I doubled the bacon and held some back to lay on top. I also substituted cream for 1/2 of the milk. Finally, I used some of the bacon fat instead of water to use with the flour for the thickening agent. Distinctly unhealthy and delicious. Next time I’ll use fresh corn instead of canned.
Generally, my husband is not a fan of chowders. However, when he purchased a can of corn to serve as bait for trout fishing, he inadvertently got creamed corn. It wasn’t until after he opened it that he discovered it his mistake He brought it home and asked if I could use it for a recipe. I searched “creamed corn” and came up with this recipe. After I started preparing it, I scanned down the comments. A number of reviewers mentioned their’s separated when they added the milk. To solve the problem they recommended using half and half or cream. I did not have time to go out to purchase cream, and so I decided to make a hot cream sauce instead of merely making a paste of the flour and water. I did not add the butter to the soup ingredients but rather, melted two tablespoons of butter in a medium saucepan, added the flour, cooked it at low until it had thickened, added the milk, and continued to cook at a low simmer until bubbly. Then I laddled some of the hot soup into the sauce, blending after several additions. I added this hot sauce into the main kettle, and there was no separation. In fact, we both loved the chowder, and my husband wants me to make it again.
Great recipe, with adjustments suggested by others. I also replaced one cup of milk with half&half. Added more potatoes and carrots (we like vegetables) as well as 2 cans of creamed corn (instead of just one). Further, I added a couple more spices (vegetable seasoning, ground garlic, pepper) to improve the taste to our liking. Next time, I will half the amount of bacon (not very healthy for my husband), and add more flower to make the soup thicker. Yummy!! Thanks for this recipe!
This was super-easy to make and oh-so-yummy! I added some stir-fry cuts of chicken breast, which I sauteed with the bacon once the bacon was pretty-much done. That’s it. And now we have meals for the next couple of days!
Made NO changes, I tried a LOT of corn chowders and corn soups, this by far is the best that I have eaten.
Sooooooo good!
Sooooooo good!
This was delicious. I followed the recipe exactly except like everyone else, I just cooked the bacon in the soup pot. No need to dirty an extra pan. And I waited to add the bacon back in when the soup was served.
Omitted the bacon as there was none in the fridge and used the kernels from three cobs of corn. Absolutely delicious recipe! Thanks!
zag here is that recipe you wanted. Bon appetit! Dennis
It was delicious as written! Used homemade cream corn.
This is really good chowder. As others suggested, I used half and half, did not leave the bacon in while cooking vegetables but added to top when serving the chowder. I also sauted the vegetables in the bacon grease, added a really great flavor to the soup. I also added some chicken to it at the end. I will most definitely make this again! Love it!
Love this recipe! Will definitely make again!