Corn and Bacon Chowder

Total Time
Prep 15 mins
Cook 20 mins


Ingredients Nutrition


  1. Sauté bacon in heavy large pot over medium-high heat until crisp and brown.
  2. Using slotted spoon, transfer bacon to paper towels to drain.
  3. Pour off all but 2 tablespoons drippings from pot.
  4. Add potato, onion, celery, and bay leaves to pot.
  5. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes.
  6. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil.
  7. Reduce heat to medium-low.
  8. Cover and simmer chowder until potato is tender, about 15 minutes.
  9. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon.
  10. Simmer chowder uncovered until flavors blend, about 5 minutes.
  11. Season with salt and pepper and more hot pepper sauce, if desired.
  12. Makes 6 servings.


Most Helpful

I made this and it was terrific. I substituted chicken stock for vegetable, and I upped the hot pepper sauce to 1 tablespoon

Grandpa Harry June 24, 2002

This was a great recipe. I changed a little because we are trying to diet! I used turkey bacon and sauteed the vegetables in part of the broth it was the best thanks for the recipe. I will be making this again. mf

mf November 02, 2002

I could LIVE on this stuff! FANTASTIC!

Dan'l July 16, 2002

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