Overton Fam's Note:
This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other event, this is the soup I aways bring. I always double this recipe - a single recipe is never enough.
My Private Note
Units: US | Metric
- 4 slices bacon, cooked and crumbled into small pieces
- 1 tablespoon oil
- 1/3 cup onion, minced (preferable green onion)
- 1/2 cup celery, diced
- 1/2 cup carrot, finely chopped
- 4 cups potatoes, diced
- 1 teaspoon salt
- 2 cups boiling water
- 15 1/4 ounces whole kernel corn, drained
- 14 3/4 ounces cream-style corn
- 12 ounces evaporated milk
- 2 tablespoons butter
- 6 saltine crackers, rolled fine
- 1/3 cup fresh parsley, minced (or 1 T. dried parsley)
- white pepper, to taste
- 1Cook bacon and break into small pieces. Set aside.
- 2In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
- 3Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
- 4Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
- 5Stir in bacon pieces.
- 6Just before serving, add parsley and a generous grind of white pepper (to taste).
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Nutritional Facts for The Best Corn Chowder
Serving Size: 1 (642 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 614.8
- Calories from Fat 252
- Total Fat 28.1 g
- Saturated Fat 11.8 g
- Cholesterol 55.3 mg
- Sodium 1645.3 mg
- Total Carbohydrate 81.3 g
- Dietary Fiber 7.8 g
- Sugars 8.7 g
- Protein 17.1 g