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Grandma's Corn Chowder

Grandma's Corn Chowder

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
CKINCAID1

CKINCAID1

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 972 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  2. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  3. Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
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Reviews

Jimmy G
346

Jimmy G

2/5/2006

This chowder was a big hit at a church dinner! I modified the recipe by mixing everything together in a large crock pot and cooked overnight. I followed the directions of adding the half and half at the end. Great recipe.

Katie S.
293

Katie S.

12/1/2006

I have been looking for an easy, tasty corn chowder recipe, and this one fits the bill nicely! I used chicken broth instead of water, ham instead of bacon, two cans of cream corn and one whole kernal (undrained) and left the skin on the potatos. I served this with the Kentucky Biscuits from this site and have to say: Yum! Yum! Yum!

Chell
254

Chell

1/15/2007

Wow! This soup was so good. My husband is a big fan of corn chowder, as he orders it every time we go eat out. He said that this was the best he had ever had, and that this recipe was a keeper. I only made a few small adjustments. While cooking I left a bit more bacon grease in, and I also added chiken bouillon to the 2 cups of water. To top it off I sprinkled shredded chedder cheese on the top and let it melt a little before serving. I will not be looking for another corn chowder recipe, this is the best.

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