Corn and Potato Chowder

Total Time
15 mins
27 mins

Corn and Potato Chowder

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  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, for about 8 minutes.
  3. Add potato and bell pepper and saute 1 minute.
  4. Add 2 cups of milk and bring to a boil.
  5. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
  6. Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
  7. Simmer until heated through.
  8. Season to taste with salt and pepper If soup is too thick, thin with additional milk.
Most Helpful

5 5

Yummy and extremely easy to make. I loved the sweetness that the creamed corn added. This soup is a good one for both kids and adults. It's not terribly fattening, either; although you could always change that by adding cheese! ;) Thanx for sharing!

5 5

A definite winner!!! Will definitely make again. My family loved it! I was wondering how a small can of ortega chilies would taste if added! Hmmmmmmm Thank you Libby for sharing!

4 5

This recipe is a keeper! I used unpeeled red potatoes and a red onion as well as the pepper it calls for, so the color is really pretty. I used whole milk, and added some ham in with the bacon. I doubled the frozen corn, and used Ms. Dash type seasoning that I had in my pantry rather than buying thyme.