Corn and Potato Chowder

Total Time
Prep 10 mins
Cook 30 mins


Ingredients Nutrition


  1. Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
  2. Add onion and cook until tender, stirring occasionally, about 8 minutes.
  3. Add potato and bell pepper and saute 1 minute.
  4. Add 2 cups milk and bring to boil.
  5. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
  6. Add creamed corn, corn kernels and 1 tbs thyme to soup and simmer until heated through.
  7. Season to taste with slat and pepper.
  8. (Can be prepared 1 day ahead. Cover and refridgerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and serve.


Most Helpful

I like it with extra bacon. This is one of the best chowders I have ever tasted. Rich and creamy, a must for a cool autumn afternoon.

Dan'l July 16, 2002

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