Gramma Brown's Corn Chowder

Gramma Brown's Corn Chowder

Halle Hardin 0

"This was my great-grandmother's recipe. It is very good to eat on a cold winter's day."

Ingredients 1 h 10 m {{adjustedServings}} servings 327 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.
  2. Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.
  3. Mix together flour and a little water to form a paste.
  4. Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.
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Reviews 188

  1. 247 Ratings


Its always disappointing when a recipe gets high marks but the reviewers suggestions are what REALLY make the difference. This could have easily been a 5 star recipe had I read through half of the reviews. The two key issues I had with this recipe: Calling for milk. It should just be changed to half and half or cream - because the milk seperates - which is not at all appetizing. Having the bacon in from the beginning. The result is almost like an uncooked texture by the end. It should be cooked, kept aside and almost added as a granish upon serving. Leaving the bacon fat in at the beginning stage will impart the flavor and not sacrifice the bacon's texture instead. Granted - I should have instinctively not done both of these things - and will amend if I make this again.


Wow, this was an amazing corn chowder! I did make a couple changes: I cooked the bacon in the soup pot until it was crispy, then removed the bacon and sauteed the onion and celery in the bacon fat. I crumbled the bacon and added it back at the end to keep it crunchy. I found I didn't need to dirty two pans for cooking the bacon and then simmering the soup. I omitted the butter and definitely didn't miss it! Also I drained the can of whole corn and I peeled the potatoes (it wasn't clear in the recipe if I should). All in all, the best corn chowder I have ever eaten!!

Sarah Jo

I used butter in this recipe instead of margerine and I also used homemade chicken broth and evaporated milk instead of regular milk (the reason for using canned milk in this recipe is it doesn't seperate when cooking which regular milk will do). The thickness was spot on. After tasting it, I did add a few spices but there wasn't much adjustment needed. I made Bacon Cheddar Muffins to go with. This was a nice, filling dinner.