Old-Fashioned Corn Chowder

SERVES: 6

COOK TIME: 40 Min

If you're a fan of rich and creamy soups that don't take a lot of work, you're in luck. Our Old-Fashioned Corn Chowder is so simple to make and tastes so good, your gang'll think you spent all day in the kitchen!

What You'll Need

6 slices bacon
1 cup chopped onion
4 red potatoes, cubed
1 cup water
2 (14.75-ounce) cans cream-style corn
3 cups half-and-half
1 teaspoon salt
1/4 teaspoon black pepper

What to Do

In a soup pot over medium-high heat, cook bacon until crisp. Remove bacon to a paper towel-lined plate, let cool, then crumble and set aside.
Over medium heat, cook onion in bacon drippings 3 to 4 minutes, or until tender, stirring constantly. Add potatoes and water; bring to a boil. Cover, reduce heat to low, and simmer 18 to 20 minutes, or until potatoes are fork-tender.
Stir remaining ingredients into potato mixture; cook until thoroughly heated, stirring often. Ladle into bowls, sprinkle with bacon, and serve immediately.

Check This Out!

We like to serve this with a side of our homemade Country Corn Bread. Or, you could try one of the recipes from our collection of the Test Kitchen's Best Corn Bread Recipes!
For more amazing soup recipes, check out our collection of Senstational Soup Recipes.
Since we can't get enough corn recipes, here are a few more. Make our Iowa Corn Casserole, our Creamy Corn for a Crowd, or our Pan-Roasted Corn Dip!

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nbscorpio3 3514580

Oct 09, 2017

I m wondering if there are any slow cooker pressure cooker recipes out there?

Test Kitchen Team

Oct 10, 2017

Good morning! Yes, we do have slow cooker and pressure cooker recipes on our site! Simply type "Slow Cooker" into the search bar and you'll have several recipes to choose from! We hope this was helpful. :)

pandayzee 3571660

Oct 09, 2015

great except a little thin so I added instant potatoes as much as thick as you want it..........

meatandtaters

Jun 10, 2017

After they're cooked, mash about half the potatoes and they will thicken the soup.

sweetpb52 2030243

Nov 16, 2014

so darn yummy! and by far the easiest corn chowder recipe i have ever tried.

jonsmom

Oct 13, 2014

I made this last night. I prepared as the recipe stated. I used fat free half and half as that was all I had. It wasnt real thick and it wasnt too soupy. I will definitely make again.

Member 5286063

Oct 10, 2014

If you diced half the potatoes and shred the other half the chowder will be thicker without adding anything extra

toniretman 5006408

Sep 23, 2014

I also thought it wasn't thick enough. Reminded me of another recipe from Betty Crocker. Next time I'll make that recipe and just add creamed corn

Peggyd

Mar 24, 2013

I made this this week, but added one can of whole kernel corn (drained) and thickened it up a bit with some flour as it was too "soupy" for a chowder. very easy and delicious!

pandayzee 3571660

Oct 09, 2015

Made this also and wanted it a litter thicker so instead of flour, add instant potatoes......better flavor than flower.........

HelenGloria

Mar 17, 2013

This recipe is awesome. I've been making this since the 80's, recipe from BH&G. It is delish!!

dandendulk

Mar 14, 2013

Man, that looks so good. I love creamed corn, so Corn Chowder takes it to a new level. Thanks.

pshipe 0646422

Oct 17, 2013

Hello to Dandendulk --- I love creamed corn too and have a recipe that we grew up on in the hills of Virginia using Creamed Corn. It is simple: 1 cup flour; 1 cup sugar (I use 1/2 to 3/4 so it's not so sweet); 1 cup milk; 1&1/2 Tsp. Baking Powder; and 1/4 tsp. salt. Mix everything but the corn. Pour the ugly, lumpy, mixture into a buttered casserole bowl. Pour corn in the middle -- DO NOT MIX -- put a couple pats of butter on top and bake for about an hour at 350 degrees. I have made this with canned peaches as well, adding a good sprinkling of cinnamon mixed with sugar over the top before baking. Either way - you'll thank me! Recipequeen927

plnteacher 3673917

Mar 14, 2013

I cooked my potatoes in chicken broth; drained almost all the bacon grease off before cooking onions; thickened the stock with a little flour and water and just added about 1/2C of whipping cream -already had some opened in the refrig---was delicious......

edwardwestover 134 4118

Mar 13, 2013

Sounds yummy!!! For those worried about fat, try the fat free half and half. I've started using it to cut down on fat and it tastes very good.

PattyCake2013

Mar 13, 2013

Can't wait to try this one! Sounds scrumptious....

Brekhus Home

Mar 13, 2013

mmmmmm

grannyblu

Mar 13, 2013

The grease from the bacon is what gives this recipe flavor it is not a lot . cut out the half and half instead. Mix 2 heaping TBls of flour stir till dissolved in 1/2 cup of 1% or 2 % milk stir till a smooth paste then add to 2o to 3 cups of cold milk ( 1% or 2 %) slowly add to soup mix No compromise on flavor and much less fat

wjpcsp 3242281

Feb 26, 2013

We had the chowder for supper tonight along with cornbread made with my grandmother's recipe. It was delicious, but I poured off most of the bacon grease before I added the onions. Three cups of half and half was too much. Just add what you need.

wjpcsp 3242281

Feb 26, 2013

That seems like a lot of bacon grease. Has anyone substituted a healthier oil when cooking the onions?

cheenywinnie 49063 16

Oct 05, 2012

what are cornstick pans?

wjpcsp 3242281

Feb 26, 2013

Corn stick pans are usually made of cast iron and are like cupcake pans except instead of round indentations the are indentations shaped like ears of corn -for cornbread. You do not need to use them to make good cornbread. I bake my cornbread in a 9 x 9 pan.