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Corn Chowder III

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Marge

Marge

An old farm recipe handed down from my mother. Lots of cholesterol, but true comfort food.

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet over medium heat, cook bacon until crisp. Drain, reserving 1 tablespoon of bacon grease.
  2. Place bacon grease in a large stock pot over medium heat. Cook bell pepper, onion and celery leaves in grease until just tender. Stir in bacon, corn and water and bring slowly to a boil, stirring frequently. Stir in milk and heat gently, without boiling. Serve hot.
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Reviews

Lois
49

Lois

12/19/2008

If you like a thiner soup this is it but I prefer a thicker soup so I added an equal amount of drained whole kernel corn and left out 2 cans of evap milk. I crumbled the bacon and added it as a garnish with a bit of shredded cheese. This recipe is as easy as falling off a log and has a delicous flavor,,,I use it in my restaurant and recomend it. Lois

crockpot
33

crockpot

8/27/2008

I work at a lodge in the mountains of Idaho. I had some guest coming in for lunch. I needed a quick tasty lunch idea. I cooked this soup up and it was a great hit. It was sweet and creamy and very easy to make. I didn't have any celery so I used celery seed and added a couple of potatoes. Thanks so much.

Body Massage
18

Body Massage

8/4/2009

I made this recipe a week ago and it was really good. But I must admit that it was rather thin making it less of a chowder and more so a vegetable soup. I made the recipe again, though this time I added a tablespoon and a half of flour after sauteing the vegetables to make a sort of roux. This came out to a much better consistency then before.

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