Classic Corn Chowder

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Classic Corn Chowder

Classic Corn Chowder for a Chilly Night

It’s getting into colder weather, especially with the blast much of the country is getting today.  That makes it perfect for Classic Corn Chowder.  This is one of my go-to recipes when I want a warm, delicious soup to heat up the house and my family’s bellies.  Rich with fresh corn and potatoes, simmered in a light cream sauce, Classic Corn Chowder is perfect with crusty bread for a complete meal in one pot.  It’s a perfect dish for a quick meal night too, so you can have something homemade and delicious that fits into your busy schedule.

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Fresh Ingredients for Classic Corn Chowder

Classic Corn Chowder tastes best with fresh ingredients.  Knowing that corn is best in the summer, there are two ways you can have delicious, sweet corn in the winter for this dish if you can’t find it on the cob.  You can partially steam corn in the summer and cut it off the cob, placing it in plastic zippy bags and freezing it yourself.  With this method, you can scrape the juice from the kernels left in the cob and put it in premeasured bags, ready for your Classic Corn Chowder.   You can also simply purchasing frozen corn at the grocery store, although with this method, you will miss the flavor of the milk from the cob.  I prefer this with fresh off the cob corn, so I try to find it when I can.  Onions and red potatoes round out the flavors and provide a delicious base for the cream, bacon, and seasonings.  A sprinkling of sliced green onions provides a beautiful image as well as a final burst of flavor in Classic Corn Chowder.

Classic Corn Chowder

Classic Corn Chowder


  • 8 ears corn, husks and silk removed
  • 3 T butter
  • 1 onion, chopped fine
  • 4 slices bacon, minced
  • salt
  • ground pepper
  • ¼ C flour
  • 5 C water
  • ¾ lb red potatoes, cut into ½ inch cubes
  • 1 C half and half
  • bacon and sliced green onions for garnish


  1. Cut the corn from the cob carefully using a very sharp knife. This is easiest over a large bowl to catch the kernels. Set aside.
  2. Using the back of the knife, scrape the cobs to press out the “milk” from the kernel parts remaining on the cob. Place the milk pulp to a clean kitchen towel and squeeze the milk into a bowl. Discard the remaining pulp.
  3. In a Dutch oven over medium heat, melt the butter and add the onions and bacon. Saute until the onions are clear and the bacon is crisp.
  4. Add 2 teaspoons salt and 1 teaspoon black pepper, as well as flour. Stir well.
  5. Slowly add the water, whisking to prevent lumps. Bring to a boil.
  6. Add the corn and potatoes; simmer until potatoes are tender, about 20 minutes.
  7. Place 2 cups of the chowder in a blender and process until smooth. Return to Dutch oven.
  8. Add half and half then return to a simmer.
  9. Remove from the heat and add in the corn milk. Stir well.
  10. Serve with bacon and sliced green onions as a garnish, if desired.

Making Classic Corn Chowder Ahead

It’s easy to make Classic Corn Chowder ahead and store it or even freeze it.  If you’d like to make it ahead, there are a few changes to the directions.  Instead of adding the flour and making a thick soup after cooking the onions and bacon, simply add the water, corn, and potatoes, simmering until the potatoes are nearly cooked.  Puree 2 cups of the chowder base as instructed, the cool the soup and freeze.  When you are ready to reheat and serve, whisk the flour and half and half together to form a slurry.  Slowly drizzle this into the heated soup, stirring as you do to prevent lumps.  The Classic Corn Chowder will thicken and your meal will be ready, tasting like a fresh batch!

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