Corn Chowder


  • 6 ears of corn
  • 2 (15 oz ) cans whole kernel corn, drained
  • 5 cups low-sodium chicken broth
  • 6 slices of bacon
  • 1 med onion, chopped
  • 1 lb “baby” red potatoes scrubbed and cut into ½” dice
  • 1 cup heavy cream
  • 4 scallions sliced thinly
  • Salt & Pepper to taste.

Now go get a roasting pan and gather everything you need and bring it to the counter.  Also, get your “Dutch Oven” or soup pot, and get your food processor or blender too! Make sure you have a SHARP knife!!

Next, shuck & cut corn, chop the onion, clean & dice red potatoes, slice scallions and then open cans and measure ALL the liquid ingredients…..!!!! Now we are ready to go!!! It is sooo much easier to get everything ready to go instead of back and forth!!! Someone once told me it is called “ORGANIZATION”!!


  1. Cut kernels off cobs, put them in one bowl and the cobs in the other.
  2. Puree cans of corn with 2 cups of chicken broth in blender or food processor, put aside.
  3. In Dutch oven or soup pot, cook bacon until crisp and put on paper towel, chop and set aside.
  4. In the same pot with the bacon grease, cook your onions & kernel corn, ½ tsp salt & ¼ tsp of pepper. (if you have some bacon grease saved you can add about 1 tsp more) and sauté until veggies are soft…about 10 mins.
  5. Finally add the potatoes, corn puree, remaining chicken broth AND the corn cobs and bring this to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are tender about 20-25 minutes.
  6. When potatoes are tender, TAKE OUT the cobs and discard. Then mix in the cream, scallions and the chopped bacon and season with S&P….VOILA!!

** This will feed 8 people, easy…but I guarantee they will, be asking for seconds!!!!

**** Now, being adventuresome, I added some things for my liking!!

  • 2 cups of diced rotisserie chicken
  • (4 oz) can of diced green chilies
  • 1 tsp chopped jalapeno (in jar)
  • Shredded cheddar cheese on top when serving

Thank you “Cooks Country” for the recipe