Using canned corn, potatoes, and bacon, this comfort dinner is easy and delectable.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ pound thick sliced bacon, cut into 1/2-inch pieces
- 2 carrots, diced
- 4 stalks celery, chopped
- 1 bay leaf
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups milk
- 2 large potatoes, peeled and diced
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 pinch paprika (Optional)
Instructions
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 475 mg |
| Sugars | 9 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled the recipe. I added the corn, roasted and harvested from 4 ears of early white corn and the scraped kernels and remaining corn “juice”..very tasty. Onion, carrot. .also no celery.. whole milk and cream .. along with crispy bacon. We always love this base recipe. .sometimes I had chicken or other leftover protein.. love this
Loved it!! I made some modifications and doubled the recipe. It was a huge hit at a party I went to today. I also made it in a crock pot overnight. Changes include: not peeling the red potatoes, substituting red onion for the celery as I didn’t have any. I used half a gallon Ziploc bag of frozen corn that l removed from the cob last summer. Also sauteed about 10 medium sized sliced mushrooms in the leftover bacon fat along with the carrots and onion. I also added two teaspoons of salt at the end along with a cup or so of shredded cheddar cheese. I also used a blender stick to make it a thicker soup by blending some of the soup for about 30 seconds. The host of the party begged me to leave the leftovers so they can keep on eating it tonight and I’ll pick up my crock pot tomorrow from them. Best compliment ever!
! can of corn for CORN Chowder? Seemed more like potato soup with corn. Along with the 1 can of corn, I added 1 can Cream Style Corn, 1 family size bag of frozen whole kernel corn, 2 cups chicken broth, 1 1/2 TBLS. More flour, used four diced carrots and four stalks of celery. When done, I added some shredded cheddar to taste. I also used 3/4 lb. of bacon. My wife loved it. Wants to take some to her 102 year-old mother tomorrow.
Good base, however , corn chowder that only uses 1 small can of corn? I used the one can of creamed corn and 2 small bags of frozen corn and 1 15 oz. can of whole kernel corn.
Good recipe. Double it as we like to food prep. Used extra bacon. Extra bacon never hurt nobody. Also used golden potatoes instead of standard Joe blow potatoes. I like this recipe and will make it again!!
Great start, but this recipe needs a little extra flavor. I also added an additional 1 cup or so of half and half
I made some changes and added lump crabmeat. I also added red pepper flakes for just a touch of heat. Absolutely delicious!
This was a really simple and good soup made with things that I always have on hand. Thanks for sharing.
I loved this recipe! My husband doesn’t even like corn chowder and he had seconds! I used Al Fresco pre-cooked chicken bacon because I didn’t have regular bacon on hand, but it was still really good! The only other thing I did differently was that I used a can of shoepeg corn…which is super sweet and not so starchy. I also added some crushed red pepper for a little kick! This is a keeper…I put a copy in my wooden recipe box!
Love it thank you
There’s nothing like a good corn chowder! This went FAST in my house! I served mine with lots of Old Bay and shredded cheddar on top (it’s a southern thing i believe) Thanks for the recipe!!
Most recipes will be made as printed the first time, then changed to suit my personal taste when made again. This chowder however, needs no changes or alterations. It is fantastic as printed. The perfect meal on a cold day; or any day for that matter!
Great chowder. I did add bit of old bay seasoning and left out the carrots. Recommend to precook the potato and cut into small pieces. Mine were to bit and I had to pull, microwave a bit and add back.. Great served with a bit of tabasco sauce.
I’ve made this several times, now. It’s a hit every time. The bacony flavors with the hearty corn and potato- it’s just a great combination. I’d probably make it even more often, because I really enjoy eating it, but it’s a lot of work! All that chopping and peeling and frying and draining before you even get the ingredients in the cooking pot. Give yourself a lot of prep time and use your biggest pots, because it bubbles up really high. Twice I’ve made it for a big party, doubling and tripling the recipe. It tends to work out best if I make it the day before, store it in tupperware in the fridge overnight, then heat it up in a crock pot in the morning, and leave it on ‘keep warm’ during the party. It’s thick and satisfying and disappears quickly.
Nice and easy!
Loved this chowder.
I just had to add a little more milk.
I doubled this recipe and we enjoyed it! Very good.
Pretty much followed the recipe. It was great! I have made it twice now, and it has been requested for next week. Thanks
This soup turned out awesome! I did tweak it of course like many others ??. I halved the amount for celery, used two cups chicken broth plus 2 cups milk. I added minced garlic, onion and added pepper. Yum! I did add a little more milk after 10 min of soup simmering as it was getting quite thick.
I used frozen corn from the summer, and made it during the cold winter. I also garnished with cracked pepper, and added onions to the carrot and celery mix. Did the first few steps with the bacon, and veggies, then dumped everything into the crock pot to cook on low all day. It was wonderful served with hand made rolls and a salad. I will do it again.