Return to Content

Corn Chowder

Yankee Plus Dec 2015


Corn Chowder
11 votes, 3.82 avg. rating (76% score)
Print Friendly

Small squares of bacon contribute lusty flavor to this fresh corn soup -- comforting fare for those first cold days of September.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/4 pound sliced bacon, cut into 1-inch lengths
  • 1 medium onion, coarsely chopped
  • 2 medium waxy potatoes, cut into cubes
  • 1 tablespoon all-purpose flour
  • 2 cups water
  • 1-1/2 cups uncooked corn kernels (4 or 5 ears)
  • 4 cups milk
  • 1 bay leaf
  • 1 teaspoon salt
  • Freshly ground black pepper


1. Fry the bacon until crisp and drain on absorbent paper. Transfer 3 tablespoons of the fat to a large pan.
2. Add the onion and potatoes to the pan and stir
over medmm heat until the onion is tender. Sprinkle on the flour and continue to stir over medium heat until the mIxture foams. Stir in the water and bring to a boil.
3. Add the corn and reduce the heat. Cover the pan and cook slowly for 5 to 8 minutes or until the corn is tender. Pour in the milk and add the bay leaf. Cover and cook unnl the potatoes are tender. Lift out the bay leaf. Season WIth salt and pepper, then stir in the bacon. Simmer until the bacon becomes limp and serve hot.
Updated Thursday, November 18th, 2010

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111