Corn Chowder Recipe

Creamy Corn Chowder Recipe made with beef stock, potatoes, corn, smoked bacon, and onions is perfect for cooler months.

There is an additional recipe below for an easy chowder made chicken stock.

Many of us old timers have made chowders for decades calling them something else.

When I was growing up, everything that resembled soup, except commercial canned soups, was called a stew because they were stewed in a pot.

Whatever you call this, soup or chowder... it's comfort food on a chilly day!

Corn Chowder Recipe

  • 1  (15.5 oz.) can beef broth

  • 4 cups white potatoes, peeled and cut into small cubes

  • water, enough to cover potatoes as needed

  • 1/2 teaspoon salt

  • 2 slices smoked bacon, cut into 1 inch pieces

  • 1  small onion, chopped

  • 1 (15.5 oz.) can whole kernel sweet corn with liquid*

  • 1 cup whole milk

  • 1 tablespoons chopped fresh parsley or celery leaves

  • black pepper to taste (optional)

  • soda crackers or oyster crackers

Pour beef broth and water in medium size saucepan.

Add potatoes and salt.


Bring to a boil on medium heat.

Turn heat to low and simmer 10 minutes.

While potatoes are cooking add bacon and onions to a skillet and cook bacon until it is crisp and onions are getting soft. 

Takes about 5-8 minutes.

Add bacon, onions and pan drippings to potatoes.

Add corn and parsley or celery leaves.

Stir in milk.


Bring back to a simmer and cook until potatoes are tender and chowder has thickened.

Takes about 10 more minutes.

Serve hot.

A few crackers may be placed in individual soup bowls and th chowder ladled over them before serving.

Or serve crackers in a side dish.

*May substitute canned corn with fresh or thawed frozen sweet corn added to the pot when adding the potatoes, because they will need to cook longer.

TIP: It is not traditional, but I like to add a dollop of sour cream to each serving.

It seems to make it more creamy and take some of the sweet taste out if your corn if super sweet.

Easy Corn Chowder Recipe
No. 2

  • 1 (15.5 oz.) can corn

  • 2 cups chicken broth

  • 1 1/2 cups milk

  • 1 cup cooked ham, cut in cubes

  • 1 cup white potatoes, diced small

  • 1 small onion, chopped

  • 1 stalk celery, cubed

  • 1/2 stick butter

Mix all ingredients together in a medium size saucepan.

Cover and simmer  on medium heat about 20 minutes or until the potatoes are tender. 

Serve hot.

History Of Corn Chowder

In 1884, for the first time in history, a recipe for Corn Chowder was published.

It was published by Mary Lincoln of The Boston Cook Cooking School.

Then in 1895, twelve years later Mary's successor published the recipe in her cook book called The Boston Cooking School Cook Book by Fannie Merrit Farmer.

In the early 1900s, the Shakers published a Corn Chowder Recipe only using 3 ingredients; cream, butter and fresh corn. 

In the Cooking School's 1947 revised edition of the book, it says it has printed 2,581,000 copies of the book.

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