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Fresh Corn Chowder Recipe

Updated on February 11, 2011

Use the freshest corn possible for this Fresh Corn Chowder Recipe. If you grow corn at home you're ready to roll. If not, try to purchase fresh picked corn at a local farm or farmers market.


  1. With a sharp knife remove the fresh kernels of corn from the cobs. Discard the cobs, and set the kernels aside.
  2. Using the 1 tablespoon of cooking oil, cook the onion and sweet pepper in a large saucepan until just tender. (don't allow them to brown)
  3. Add the chicken broth. Stir in the potato and fresh corn, and bring to a boil.
  4. Reduce the heat, put a lid on the saucepan, and simmer for 10-15 minutes or until the potatoes and corn are tender. Stir occasionally as they simmer.
  5. Mix the salt, pepper, and flour together in a bowl. Stir the milk into the bowl.
  6. Dump the mixture from the bowl into the saucepan, and cook while stirring until the soup becomes bubbly and thickens slightly.
  7. Add the bacon. Cook and stir for one additional minute.
  8. Garnish each bowl of Fresh Corn Chowder with snipped fresh parsley if desired.

Ingredients (yields 8 servings)

  • 8 fresh ears of corn
  • 1 large onion; chopped
  • 1 large green sweet pepper; chopped
  • 1 large potato; peeled and cubed
  • 4 crisply cooked bacon slices; crumbled (or 3 tablespoons of bacon bits)
  • 2 cups chicken broth
  • 2 cups milk
  • 3 tablespoons all purpose flour
  • 1 tablespoon cooking oil
  • 2/3 teaspoon salt
  • 1/2 teaspoon black pepper
  • snipped fresh parsley for garnish (optional)


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