Total Time
Prep 20 mins
Cook 20 mins

A nice spicy corn chowder. Serve with homemade cornbread.

Ingredients Nutrition


  1. Directions.
  2. In a large saucepan, cook the bacon over medium-high heat until crispy and the fat is rendered.
  3. Add the onions, celery salt, and cayenne, and cook until onions are soft.
  4. Add the garlic and bay leaf and cook, stirring, for 30 seconds.
  5. Add the potatoes and drained corn, and cook, stirring, for 1 minute.
  6. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes.
  7. Add the milk and cream, and simmer for 5 minutes.
  8. Remove from the heat and discard the bay leaf. Adjust the seasoning, to taste, with salt and freshly ground black pepper.


Most Helpful

Very good flavor, but I would not put as much stock in next time, I wanted it thicker. I added a roux to thicken and only added 1/2 cup cream. I will make this again.

The Possum October 06, 2008

This was just the comfort food I needed tonight. This is the best corn chowder I've ever had. Thank you!

Elmotoo May 16, 2008

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