Corn and Potato Chowder

Total Time
Prep 15 mins
Cook 27 mins

Corn and Potato Chowder

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, 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

Very yummy and so easy!

shnelson November 11, 2015

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!

*Parsley* September 28, 2010

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!

Chef OnMyMom April 13, 2010

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