Conh Chowdah (Corn Chowder)19 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“A wonderful, filling chowdah!” - by Michelle Barr
Original recipe yields 4 - 6 servings
- Remove corn kernels from the ears of corn.
- Saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.
- Add the heavy cream. Heat through over medium low heat. Season with salt and pepper. Serve.
Amount Per Serving (5 total)
- 892 cal
- 85.1 g
- 28.3 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"This is a nice recipe, but I made several changes to intensify the flavor. I added a couple of finely chopped celery ribs, a diced potato, three large squares of instant chicken bouillon, and a littl..." See moree crushed basil. I used half-and-half instead of heavy cream (this dish is WAY rich enough without heavy cream!!) and also cut the cream to ONE quart. I would probably add more corn and vegetables next time to make it more of a thick chowder."
"good basic recipe, however i added a pound of fresh crabmeat, used 8 ears of fresh corn, 2 yellow onions and lots of freshly ground pepper. (toasted garlic french bread is mandatory with this dish)...." See more"
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