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Stacy Lyn corn chowder recipe, perfect for Thanksgiving or Christmas

Corn Chowder

This corn chowder gets rave reviews from guests. Although you can use frozen corn, fresh will make it even more flavorful.
5 from 2 votes
Course Soup
Cuisine American

Ingredients
  

  • 8 strips bacon diced
  • 2 large onions chopped
  • 1/3 cup flour
  • 8 cups chicken stock
  • 8 cups chopped potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ears fresh corn (or 4 cups frozen corn)
  • 2 cups light cream (half and half)
  • 1 tomato diced
  • 8 ounces sharp white cheddar cheese optional

Instructions
 

  • Sauté bacon and onion in heavy bottom stock pot. Drain excess fat.
  • Sprinkle flour on top of onion and bacon mixture. Pour chicken stock, potatoes, salt, and pepper into pot and bring to a boil. Reduce to simmer for 15-20 minutes or until potatoes are tender.
  • Meanwhile, boil corn for 3-5 minutes. Drain and cut corn off the cob.
  • Add corn and cream into pot and heat through. Ladle into bowl and serve with tomatoes and, if desired, cheese.
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