Favorite Corn Chowder
Favorite Corn Chowder Recipe – Hearty and packed with flavor. It is thick and rich and made with fresh summer corn. A family favorite!!
We love soup! I mean even if it’s 95 and sweltering out we have been known to order soup when we go out to dinner. Or make it at home.
So making this Favorite Corn Chowder with summer fresh corn from the farmers market is always on our list in the summer months. You can of course use frozen corn instead.
We have made a bunch of different corn chowder recipes in our lifetime. This one is basically like most recipes a combination of a bunch of recipes. Our Favorite Corn Chowder has a few simple ingredients and everything is either in our fridge or pantry. Saute some onions and celery in a large pot butter first.
I mean who doesn’t have baon at all times?!! Cook up 9 slices and set aside.
Haha.. Seriously most of these ingredients are staples in our house. In the winter we always have frozen corn instead of fresh. So there really isn’t a reason you can’t whip this up in no time.
We used red potatoes this time but any potato would be fine. We use yukon gold a lot too.
Yes we love lot’s of bacon!! You can use as much as you like.
Make this delicious Favorite Corn Chowder today!!
Favorite Corn Chowder
Favorite Corn Chowder Recipe - Hearty and packed with flavor. It is thick and rich and made with fresh summer corn. A family favorite!!
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Ingredients
- 4 cups fresh corn, cut from the cob, or frozen corn
- ¼ cup butter
- 1 cup celery, thinly sliced
- 2 cups potatoes, cubed
- 2 ¾ cups hot water
- 2 cups light ccream
- 2 cups half and half
- salt and pepper to taste
- ¼ cup flour
- 1 tsp sugar ( optional) you may not need this if your using fresh corn
- 9 slices bacon
Instructions
- In a large pot cook onions and celery in butter until soft. Add flour to veggies and stir around a few minutes. Add water and let cook for a minute or so. Add potatoes, corn, salt and pepper. Cover and simmer until potatoes are soft, about 30 minutes or so. Add light cream half and half. Heat until it starts thickening up. Continue stirring. At this point taste to see if you would want to add sugar and sat and pepper.
A little confused here, 2 cups cream and 2 cups 1/2 and 1/2. I did not use all this as the soup was getting to thin and not thick like chowder should be.. Was the recipe supposed to cream OR half and half and not both?
It is 2 cups cream and 2 cups half and half. The flour that you add thickens the chowder. Did you add the 1/2 cup flour? Our chowder is always on the thicker side. If you want add the cream and add less half and half but this is always the way we make it.
Looking back at the recipe it says 1/4 cup flour so that’s what I added. In your reply you said 1/2 cup. This is probably why mine was thin as I followed recipe as posted.