Total Time
1hr
Prep 1 hr
Cook 0 mins

My sister-in-law shared this recipe with me. DH's family had this growing up - and I really liked it when I first tried it. You can go with either red or russett potatoes in this recipe! If you don't like/have cream corn - don't use it. We have used 1 pint home-canned corn or 1 pint frozen kernel corn as a replacement.

Ingredients Nutrition

  • 12 lb bacon, cooked and crumbled, reserve 2 TBSP bacon fat
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 tablespoons flour
  • 3 12 cups milk
  • 14 teaspoon pepper
  • 2 (17 ounce) cans cream-style corn
  • 3 cups potatoes, cooked and drained
  • parsley (to garnish)
  • paprika (to garnish)

Directions

  1. Saute onion and celery in bacon fat about 2 minutes. Remove from heat. Stir in flour. Cook over medium heat, stirring constantly until mixture is bubbly; remove from heat.
  2. Stir in milk. Heat to boiling, stirring constantly.
  3. Boil and stir 1 minute. Stir in pepper, corn and potatoes. Heat through. Stir in bacon.
  4. Sprinkle parsley and paprika on top if desired.

Reviews

(1)
Most Helpful

Was sorely tempted to cut back on the bacon in this recipe, but then didn't! However, I did sonething which was probably not intended for the chowder ~ I steamed russet potatoes & diced them, unpeeled (I LIKE THE SKIN!) Anyway, when all was said & done, I had an OUTSTANDING CHOWDER that I happily shared with some neighbors! Thanks for posting your recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]

Sydney Mike May 06, 2008

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