Old-Fashioned Corn Chowder
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
If you're a fan of rich and creamy soups that don't take a lot of work, you're in luck. Our Old-Fashioned Corn Chowder is so simple to make and tastes so good, your gang'll think you spent all day in the kitchen!
What You'll Need
- 6 slices bacon
- 1 cup chopped onion
- 4 red potatoes, cubed
- 1 cup water
- 2 (14.75-ounce) cans cream-style corn
- 3 cups half-and-half
- 1 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- In a soup pot over medium-high heat, cook bacon until crisp. Remove bacon to a paper towel-lined plate, let cool, then crumble and set aside.
- Over medium heat, cook onion in bacon drippings 3 to 4 minutes, or until tender, stirring constantly. Add potatoes and water; bring to a boil. Cover, reduce heat to low, and simmer 18 to 20 minutes, or until potatoes are fork-tender.
- Stir remaining ingredients into potato mixture; cook until thoroughly heated, stirring often. Ladle into bowls, sprinkle with bacon, and serve immediately.
Check This Out!
- We like to serve this with a side of our homemade Country Corn Bread. Or, you could try one of the recipes from our collection of the Test Kitchen's Best Corn Bread Recipes!
- For more amazing soup recipes, check out our collection of Senstational Soup Recipes.
- Since we can't get enough corn recipes, here are a few more. Make our Iowa Corn Casserole, our Creamy Corn for a Crowd, or our Pan-Roasted Corn Dip!
If you love these recipes, then you'll love this FREE eCookbook!
LATEST TV RECIPE & VIDEO
Ready to change up your sides? Our Vegetable Couscous recipe is a Moroccan-favorite and it's so versatile, it'll never get old! Not only can you switch it up with your favorite veggies, but you can eat it hot, or cold! Now that's definitely a side dish to put on the menu!