Tina's Corn Chowder

Tina's Corn Chowder

Kisher20 0

"This corn chowder simmers both cream-style corn and whole kernel corn with chicken and bacon in a cream base for a richly delicious dish."
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50 m servings 466 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1160 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to medium-high heat.
  2. Saute celery, onion, and carrots with the bacon in the hot skillet until tender, about 5 minutes; add flour, stir, and cook until browned, 2 to 3 minutes.
  3. Stream chicken stock into the skillet while whisking to incorporate with the flour mixture, scraping sides of the skillet to assure complete integration. Add chicken, cream-style corn, whole kernel corn, poultry seasoning, salt, and black pepper to the mixture. Stir cream into the mixture. Bring the mixture to a simmer and cook until the chicken and corn is hot, 3 to 4 minutes.



Substituted FF half-and-half for the heavy whipping cream (sorry, simply can't handle that in my diet), otherwise, followed the recipe to the letter. Love the flavor that the bacon brings, but ...