The Best-Ever Corn Chowder Recipe

If you love corn chowder and you are looking for a great corn chowder recipe, you have come to the right place. We have been eating and loving this corn soup ever since I purchased my Time-Life American Country books in the 1980s. We have altered the recipe a little bit to suit our tastes and we think you are going to love it, too. It always wins rave reviews for us.

On this page you will find the recipe for the The Best-Ever Corn Chowder and some information about the cookbook from which it came.

Can't you smell the chowder cooking already?

INGREDIENTS

4 to 6 slices of bacon

1 1/4 c chopped onion

1/4 c flour

2 c chicken broth

1 c water

3 c peeled, diced yams or regular potatoes

1/2 tsp thyme

2 10-oz cans creamed corn

1 c diced red pepper

1 c diced zucchini

1 c milk

2 tbsps parsley

DIRECTIONS:

• In a 3 or 4 quart pot, cook the bacon until crisp. Remove the bacon but leave the fat in the pan. Drain the bacon on paper towel and chop.
• Sauté the onion in the pot in the bacon fat over medium heat just until softened. Increase the heat to medium high and add the flour. Cook stirring for one minute.
• To the pot, add chicken broth, water, potatoes and thyme and bring to a boil. Reduce heat and simmer covered for about 15 minutes or until the yams or potatoes are cooked.
• Add the creamed corn, red pepper, zucchini, milk and bacon. (Some people prefer to add the bacon afterwards.) Then simmer for 1 to 2 minutes or until heated.
• Add the parsley and serve!

This Time-Life American Country cookbook is one of my favorite cookbooks

The best-ever corn chowder is a recipe from this cookbook, Country Cooking: Recipes for Traditional Country Fare that I adapted slightly, exchanging corn kernels for creamed corn, which results in a creamier chowder. If you want a lighter corn soup, you could of course, revert to using corn kernels.

This cookbook is from the beautiful Time Life American Country book series and it is one of my favorite cookbooks. It is, of course, packed with great recipes. Not recipes that are light-hearted or fast and easy but rather recipes that are satisfying down-home comfort foods that fill your house with the smell of home cooking.

The recipes in this cookbook are ones we use for special occasions like Thanksgiving and Christmas or for company, rather than for everyday, although they could be used for regular meals. Our favorite recipes include the instructions for cooking a turkey, for turkey stuffing, for the best-ever chicken pot pie and, of course, this corn chowder recipe.

I was surprised that this cookbook is still available, new or used, through the sellers on Amazon. It is perfect for anyone who wants to build their own collection of best-ever recipes, recipes that will be family favorites.

BY JASPER WHITE

This cookbook contains a range of chowder recipes, instructions and tips as well as the history and folklore of chowder.

REVIEWS:

"I've just purchased my 6th copy of this book, one of my most favorite cookbooks ever. My own original copy is years old, stained, and dog-eared. I've given four as Christmas presents and I just gave one as a wedding gift along with a Le Creuset French oven." - Toller Girl

"I frankly love one-dish meals of any type, particularly soups and stews. White provided me with great alternatives to my basic autumn fare--beef and lamb stews, lentil and vegetable soups. If you think "chowder" only applies to clams and corn, this book will open your eyes."- D. Russell