Corn Chowder

Average: 4.3 (3 votes)
1 hour 8 Servings Print RecipeEmail Recipe


4slicebacon (finely chopped)
1mediumonion (thinly sliced)
4cuppotatoes (about 4 medium potatoes - pared and cubed)
4cupfresh corn kernels (cut from cob)
1cupheavy cream
1⁄4cupbutter (or margarine)
2 1⁄2teaspoonsalt
1⁄4teaspoonwhite pepper


In a large saucepan with cover, sauté bacon, over moderate heat, until Golden.

Add onion, potatoes, and 1 cup water. Cover; bring to boiling, and simmer for about 10 minutes, or until potatoes are tender but not mushy.

Remove cover, and set saucepan aside.

In medium saucepan with cover, combine corn, cream, sugar, and butter. Simmer, covered and over low heat, 10 minutes.

Add to potato mixture with remaining ingredients. Cook, stirring occasionally and over low heat, until heated through – do not boil.


If fresh corn kernels are not available, you may use two 10 ounce frozen whole kernel corn – thawed.

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