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Corn Chowder

Updated on October 12, 2012

Corn Chowder

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Corn chowder is a scumptious thick and hearty soup. It is cream based and can be served as a starter for a meal or as the meal itself. Pair this thick, rich chowder with corn bread muffins or serve it in an appetizing bread bowl. This is a versatile soup that is great cooked as described but can be made into alternately tantalizing meals by adding crab meat or diced ham pieces and a little cheddar cheese.

Cook Time

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: Several Servings


  • 1/2 lb bacon, cut up
  • 1/3 cup onion, chopped
  • 1/2 cup celery, chopped
  • 4 cups corn kernals, frozen
  • 2 tbsp vegetable oil
  • 4 cups half and half
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup green bell pepper, chopped
  • 1 16oz can tiny whole potatoes, drained & diced
  • 1/2 tsp black pepper, course ground
  • 2 tbsp flour, all-purpose


  1. Cook bacon in a large stock pot until crisp. Remove bacon pieces (set aside for later).
  2. Use the bacon grease to saute onions, celery, and peppers over medium heat for about 2 minutes.
  3. Remove from heat and stir in flour. Cook this mixture over medium heat until bubbly.
  4. Remove from the heat and add half and half.
  5. Place 2 cups of corn in food processor or blender and puree. Add this to the half and half mixture.
  6. Heat the entire mixture until it boils. Stir constantly to prevent scorching. Once it comes to a boil, stir and boil for 1 minute.
  7. Stir in black pepper, potatoes, and remaining 2 cups of corn. Add the bacon. Heat until all is hot.
  8. Garnish with parsley or cheddar cheese shreds. Serve with cornbread, crackers, croutons, or in a bread bowl.


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    • beccacooling profile image

      Becca 5 years ago from Southwest Georgia

      I hope it doesn't disappoint... none are ever as great as Mom's, but maybe it will be a good substitute.

    • purl3agony profile image

      Donna Herron 5 years ago from USA

      My mom used to make the best corn chowder. I don't have her recipe :( , but I think it was just from her Betty Crocker cookbook. Your recipe sounds even better. Once the temps start to drop, I'm going to give it a try! Thanks!!