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Old-Fashioned Corn Chowder

(6 Votes)
SERVES
6
COOK TIME
40 Min

If you're a fan of rich and creamy soups that don't take a lot of work, you're in luck. Our Old-Fashioned Corn Chowder is so simple to make and tastes so good, your gang'll think you spent all day in the kitchen!

What You'll Need:
  • 6 slices bacon
  • 1 cup chopped onion
  • 4 red potatoes, cubed
  • 1 cup water
  • 2 (14.75-ounce) cans cream-style corn
  • 3 cups half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. In a soup pot over medium-high heat, cook bacon until crisp. Remove bacon to a paper towel-lined plate, let cool, then crumble and set aside.
     
  2. Over medium heat, cook onion in bacon drippings 3 to 4 minutes, or until tender, stirring constantly. Add potatoes and water; bring to a boil. Cover, reduce heat to low, and simmer 18 to 20 minutes, or until potatoes are fork-tender.
     
  3. Stir remaining ingredients into potato mixture; cook until thoroughly heated, stirring often. Ladle into bowls, sprinkle with bacon, and serve immediately.
     
Notes

 

We like to serve this with a side of our homemade cornbread.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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so darn yummy! and by far the easiest corn chowder recipe i have ever tried.

I made this last night. I prepared as the recipe stated. I used fat free half and half as that was all I had. It wasnt real thick and it wasnt too soupy. I will definitely make again.

If you diced half the potatoes and shred the other half the chowder will be thicker without adding anything extra

I also thought it wasn't thick enough. Reminded me of another recipe from Betty Crocker. Next time I'll make that recipe and just add creamed corn

I made this this week, but added one can of whole kernel corn (drained) and thickened it up a bit with some flour as it was too "soupy" for a chowder. very easy and delicious!

This recipe is awesome. I've been making this since the 80's, recipe from BH&G. It is delish!!

Man, that looks so good. I love creamed corn, so Corn Chowder takes it to a new level. Thanks.

Hello to Dandendulk --- I love creamed corn too and have a recipe that we grew up on in the hills of Virginia using Creamed Corn. It is simple: 1 cup flour; 1 cup sugar (I use 1/2 to 3/4 so it's not so sweet); 1 cup milk; 1&1/2 Tsp. Baking Powder; and 1/4 tsp. salt. Mix everything but the corn. Pour the ugly, lumpy, mixture into a buttered casserole bowl. Pour corn in the middle -- DO NOT MIX -- put a couple pats of butter on top and bake for about an hour at 350 degrees. I have made this with canned peaches as well, adding a good sprinkling of cinnamon mixed with sugar over the top before baking. Either way - you'll thank me! Recipequeen927

I cooked my potatoes in chicken broth; drained almost all the bacon grease off before cooking onions; thickened the stock with a little flour and water and just added about 1/2C of whipping cream -already had some opened in the refrig---was delicious......

Sounds yummy!!! For those worried about fat, try the fat free half and half. I've started using it to cut down on fat and it tastes very good.

Can't wait to try this one! Sounds scrumptious....

mmmmmm

The grease from the bacon is what gives this recipe flavor it is not a lot . cut out the half and half instead. Mix 2 heaping TBls of flour stir till dissolved in 1/2 cup of 1% or 2 % milk stir till a smooth paste then add to 2o to 3 cups of cold milk ( 1% or 2 %) slowly add to soup mix No compromise on flavor and much less fat

We had the chowder for supper tonight along with cornbread made with my grandmother's recipe. It was delicious, but I poured off most of the bacon grease before I added the onions. Three cups of half and half was too much. Just add what you need.

That seems like a lot of bacon grease. Has anyone substituted a healthier oil when cooking the onions?

what are cornstick pans?

Corn stick pans are usually made of cast iron and are like cupcake pans except instead of round indentations the are indentations shaped like ears of corn -for cornbread. You do not need to use them to make good cornbread. I bake my cornbread in a 9 x 9 pan.

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