Delicious, tummy warming, Corn Chowder is good all winter long, cozy on a cold blowy night in front of the fire, or in front of the TV with candles lit nearby . . . here’s how to make it . . . come and get your happiness! ♥
First cook 8 slices of thick-cut bacon in a large heavy pan, s l o w l y, which is the trick to crisp but bendy bacon, then drain it on paper towels. Cut it into 1″ pieces with scissors, and set it aside (hide it from yourself, cover it with a paper towel, you know you ♥).
Pour off most of the bacon fat, then saute chopped onion and celery in the same pan, scraping up all that bacon goodness, until the veggies are softened, about 10 minutes. While that’s happening . . .
. . . cut about two cups of fresh corn off the cob, into a wide bowl (in the winter, frozen corn kernels are perfectly fine, unthawed). (BTW, see that knife? I can’t say enough good things about it, it’s my favorite knife, does everything, made by Henckels.)
Stir the corn into the sauteed celery and onion; then add sliced carrots, one can of creamed corn, and 4 cups of milk. Simmer gently for about 25 minutes, stirring occasionally, until the carrots are tender. (The green measuring cup? Vintage, gotta go looking for it next time you’re out and about!)
In the fall I go out to the garden to collect chives for the finishing touch on this soup. In winter, I use the tops of green onions, minced . . . and set them aside.
When the 25 minutes is up, stir in a half cup of heavy cream . . .
Then add red pepper flakes, ground sage, and half the reserved bacon pieces. Stir well, heat through, and either refrigerate until later and reheat, (it’s just as good reheated), or serve immediately . . .
Ladle the chowder into soup bowls and garnish with bacon and minced chives or green onions. And that’s all there is to it! What’s not to love? Well, maybe one thing, like lactose intolerance, if you have it. . . I will have a recipe better for you later on; this one is for the milky corny people! You know who you are. 
Now for the recipe!
C O R N C H O W D E R
- 8 strips of thick-cut bacon
- 1 lg. yellow onion, finely chopped
- 2 stalks celery, chopped
- 2 c. fresh or frozen corn kernels
- 2 large carrots, cut into 1/2″ coins
- 1-14 oz. can creamed corn
- 4 c. milk
- 1/2 c. heavy cream
- 1/4 to 1/2 tsp. red pepper flakes (to taste; I use almost a half tsp.)
- 1/4 tsp. ground sage
- salt and pepper to taste
- 3 Tbsp. minced fresh chives, or minced green onion tops
In a large heavy saucepan, slowly cook the bacon until very crisp; drain on paper towels; cut with scissors into 1″ pieces and set aside. Pour off all but 1 Tbsp. bacon fat. Put onion and celery into pan and cook over med. heat until softened, about 10 min. Stir in corn, carrots, creamed corn, and milk. Simmer gently for about 25 minutes; stirring occasionally, until carrots are tender. Add cream, red pepper flakes, sage and half the reserved bacon pieces. Heat through, taste for salt and pepper. Serve in soup bowls, garnished with bacon and minced chives/green onion tops. Plenty for six. (This Corn Chowder is the recipe on page 72 of the AUTUMN BOOK…this is the soup version of that recipe, with more milk and cream added to thin it, but the recipe in the book, with garlic mashed potatoes and scallops is wonderful for a company dinner on a cold blustery night!)
♥ ♥ ♥ ♥ ♥
I can practically taste it. Warm and yummy corn chowder!
Looks yummy! I especially like that two handled cup/bowl in the final picture. We’re having a gathering here on Tuesday, perhaps corn chowder will be on the menu! And Jack is as precious as ever…
You will love it I promise, and it’s make ahead! (The cup, just in case you need to know, is Copeland Spode.)
I totally agree! I think I will be making this soup very soon, Love the bowl and Jack is just a doll!!! Peace and happy soup making to all!
Thanks Doreen, nothing like a little soup-making on a cold day.
HI SUSAN I,M ONE OF THOSE LACTOSE INTOLERANCE PEOPLE I CANT WAIT TILL U POST A RECIPE FOR PEOPLE LIKE ME .
MARY CHICAGO IL
I have lots of recipes without dairy in them! Try this delicious Sweet Potato Recipe.
How would potatos be in the chowder
They’d be good!
Made it today, here on Prince Edward Island – the kitchen is cosy with a fire in the stove and delicious corn chowder simmering on top! Thanks!!
Prince Edward Island . . . how wonderful! Stay warm!
wow, thats a lay down after dinner soup, which is ok with me. Where is my book and light the fire place.
Nancy Jo
Yes, you are so right!
Great recipe, I replaced the carrots with potatoes and added a teaspoon of sugar. Love your emails. Joannie
That would taste delicious; I thought the carrots added some color … and good vitamins too of course.
Sounds and looks very yummy! I cant wait to try it. Thanks for sharing!
It was a big hit at our party last night! Hope you like it Michelle!
We love ALL your recipes,so as the weather turns
colder we’ll be making your bacon corn chowder.
Thank you!
Good, I think you’ll love it!
OMG….that chowder looks soooooooooooo good!!! Can’t wait to try it!! It’s a perfect thing for a cold, rainy, snowy or whatever day! Love the kitties….they are so cute! Have a great day…. loretta
You too Loretta!
Buying the ingredients tomorrow
. Thanks Susan. PS- Your cat Jack makes me smile. I LOVE him! Happy Holidays to you and yours.
Same to you Gerri! Hope you love the soup!
Yum, yum yum. I loved the dancing music with your hohoho cup in your kitchen.
This looks wonderful…I’m interested in seeing your recipe for those that can’t deal with milk…dairy products don’t like me too well…
I don’t think you’re alone! Hard to make chowders without milk, but my books are full of good recipes that don’t use it.
Thank you for the recipe!! I am hosting a neighbor family on Tuesday. Last year I made potato soup and they requested soup again this year. It is a young family – and we are an older couple. Their children will come early in the afternoon for crafts and candy making. the youngest child and the parents will join us all for dinner – YOUR soup recipe! – and then my husband reads ‘How the Grinch Stole Christmas’ to the whole group. It has become a yearly tradition. At Halloween – when he read ‘The Ghost Eye Tree’ to the same neighbor kids and their friends on our front porch after the trick or treating was over – they reminded us about the ‘Christmas Time Dinner’ we hosted last year. I love it that children AND their parents want to come to our house and spend time with us!
How wonderful! What a fun evening!
Make ahead is good cause once family start arriving things get hectic.
Absolutely!
I’m reading this at 6:59 a.m. and I think I want this soup for breakfast….
Does that dashing diablo Jack also have a goatee? Looks like there’s something under that chin of his—-LOVE HIM!
He does!
Oh I am going to make this chowder today!! Sounds perfect Susan!
It’s pretty darn delicious . . . people loved it last night, and it’s lunch for me today!
I made this recipe on Sunday. It was a great hit. I passed it to my daughter who is serving it this week to friends. Thanks so much. Love Jack’s new game, too!
So glad Charlsey!!! I’m actually having it for dinner, leftover from my party the other night!
I know what we are having for dinner…
I’ll make it and take it to a Christmas party today. I made it before and just loved it! So delightfully delicious! Just what we need a on blowy, rainy-snowy
mix winter day to warm our hearts and make us merry! Thanks for the recipe
and pictures to guide all us “servantless cooks”! Merry Christmas!
This recipe sounds amazing and I would like to add the potato’s, but how many should I add?
You’ll probably need to add some more milk too …. maybe one or one and a half potatoes?
Corn chowder is my very very very favorite soup. My mom used to make it for me all the time when I was growing up and I always order it when it’s on the menu.
Happy New Year!
It’s pretty darn delicious!!