Corn Chowder I

Corn Chowder I

104 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Cynthia Granger
Recipe by  Cynthia Granger

“Warm and soothing corn chowder with the salty bite of crisp bacon. This warms up well in the microwave and even tastes better a day old. I also freeze it in small batches. This makes a big pot of chowder but, it can easily be cut in half.”

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Adjust Servings

Original recipe yields 10 plus servings



  1. Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.
  2. Fry the bacon until very crisp. Crumple the bacon and set aside.
  3. Fry the onion inn the bacon grease until translucent and soft.
  4. Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)
  5. Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.

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Reviews (104)

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I enjoyed this recipe but needed to make a few changes. I made it twice; using the original recipe and then with some adjustments. The first and most important change is to under-cook the potatoes: and I mean only cook 50% through. Making the potato cubes smallish helps (if not over-cooked). Secondly adding a can of corn niblets makes for a better end product. Lastly; I'd go for 1 & 1/4lb of bacon. This makes quite a big pot of soup and 1lb bacon dosen't quite make it, but adding some fatback or slab bacon wo0uld also help.



Rich, flavorful, totally delicious! The only changes I made was that I halved the recipe (it still made a HUGE potful of chowder) and I took other reviewers' suggestions of adding a can of regular corn and some chicken broth in lieu of half the milk that was called for. I also cut up my potatoes into small pieces and sauteed them with the onions so that I didn't have to spend time boiling them. Great recipe!



I gave this recipe a four star rating because of it's room for variability. I did make a few changes. I did not use bacon, (my husband is not a huge fan) and substituted with chicken as reccomended by others. I used half & half, chicken broth, and milk to make up the 8 cups of liquid. I did find that it was somewhat bland for my taste, therefore I also added shredded carrots, extra frozen corn, garlic, green pepper, cayenne pepper, rosemary and thyme. It's a great base recipe for chowder and makes alot. My husband loved it and I was able to freeze some. Thank you for sharing

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Amount Per Serving (10 total)

  • Calories
  • 492 cal
  • 25%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 51.3 g
  • 17%
  • Protein
  • 16.9 g
  • 34%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 951 mg
  • 38%

Based on a 2,000 calorie diet



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Cheesy Potato and Corn Chowder


next recipe:

Atlantic Corn Chowder