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Corn Chowder Recipe

Makes 8 1/2 cups


  • 4 slice canadian bacon, cut in thin, strips
  • 1 qt skim milk
  • 2 medium-sized potatoes,, peeled and cut in 1/2-inch, chunks (2 cups)
  • 1 cup chopped onion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp all-purpose flour
  • 1 cup fresh, frozen or canned corn, kernels
  • 4 cup coarsely shredded romaine or, other crisp lettuce
  • 1 large ripe tomato, coarsely chopped (1 1/2 cups)


1. Cook bacon in a large, preferably non-stick saucepan over medium-high heat 1 to 2 minutes, stirring occasionally, until lightly browned.
2. Add 3 cups of the milk, the potatoes, onion, salt and pepper.
3. Bring to a boil, cover, reduce heat and simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender.
4. While potatoes cook, whisk 1/2 cup of the remaining milk with the flour until blended.
5. Stir milk mixture into soup along with the remaining 1/2 cup of milk and the corn.
6. Bring to a boil, reduce heat and simmer 2 to 3 minutes, until slightly thickened.
7. Add romaine and tomatoes and cook 1 minute longer, or until lettuce is wilted.


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Main Ingredient:Vegetable / Corn
Course:First Course

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