1/1 Photo of Easy Corn Chowder
This is a recipe I learned about 10 years ago while working at my neighborhood store/deli. It's not fancy, make a big pot and is super yummy! It is my go to recipe for chowder as I don't east seafood. *Cook's note* I like mine in a warm bread bowl, but it also serves well with simple bread and butter or out of a large coffee mug. This recipe usually fills my pot witch I think is a 4 qt Casserole with a couple inches to spare. Sometimes I use more potatoes but the 2 most important ingredients are the bacon and evaporated milk.
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Units: US | Metric
- 6 -8 potatoes, peeled cut into bite size pieces
- 30 -45 ounces canned cream-style corn
- 15 -30 ounces canned whole kernel corn (do not drain)
- 1 small onion (minced or finely diced)
- 3 -4 pieces bacon, cooked crispy and then broken up into bits (or more if you want)
- 1 (12 ounce) can evaporated milk
- 2 -4 tablespoons butter, to taste
- ground black pepper, to taste
- 1Cook potatoes until tender, but not falling apart, Drain and return to 4qtpot.
- 2Add 2 cans of creamed corn and one entire can of whole kernel (including the water). Stir gently.
- 3Add 1/2 the evaporated milk. Stir again.
- 4Look at it, and decide if it needs more corn or milk, and add more to your liking. Once you are happy with the consistency (it should be thick), add the onion, bacon, butter & black pepper. Bring to boil and let simmer for 20 mins or so until the onions are no longer crunchy. It'll thicken some too when it cools.
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Nutritional Facts for Easy Corn Chowder
Serving Size: 1 (287 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 367.8
- Calories from Fat 77
- Total Fat 8.5 g
- Saturated Fat 4.4 g
- Cholesterol 22.0 mg
- Sodium 636.8 mg
- Total Carbohydrate 68.8 g
- Dietary Fiber 6.7 g
- Sugars 5.0 g
- Protein 10.5 g