"This was my great-grandmother's recipe. It is very good to eat on a cold winter's day." — Halle Hardin
Watch video tips and tricks
small onion, diced
salt to taste
ground black pepper to taste
1 (14.75 ounce) can
1 (15.25 ounce) can
whole kernel corn
Wow, this was an amazing corn chowder! I did make a couple changes:
I cooked the bacon in the soup pot until it was crispy, then removed the bacon and sauteed the onion and celery in the bacon fat. I crumbled the bacon and added it back at the end to keep it crunchy. I found I didn't need to dirty two pans for cooking the bacon and then simmering the soup. I omitted the butter and definitely didn't miss it! Also I drained the can of whole corn and I peeled the potatoes (it wasn't clear in the recipe if I should).
All in all, the best corn chowder I have ever eaten!!
Its always disappointing when a recipe gets high marks but the reviewers suggestions are what REALLY make the difference. This could have easily been a 5 star recipe had I read through half of the reviews.
The two key issues I had with this recipe:
Calling for milk. It should just be changed to half and half or cream - because the milk seperates - which is not at all appetizing.
Having the bacon in from the beginning. The result is almost like an uncooked texture by the end. It should be cooked, kept aside and almost added as a granish upon serving. Leaving the bacon fat in at the beginning stage will impart the flavor and not sacrifice the bacon's texture instead.
Granted - I should have instinctively not done both of these things - and will amend if I make this again.
I used butter in this recipe instead of margerine and I also used homemade chicken broth and evaporated milk instead of regular milk (the reason for using canned milk in this recipe is it doesn't seperate when cooking which regular milk will do). The thickness was spot on. After tasting it, I did add a few spices but there wasn't much adjustment needed. I made Bacon Cheddar Muffins to go with. This was a nice, filling dinner.
some previous reviewers are saying this chowder is bland....here is the way i did it and it was not bland at all...sub half and half for milk, use good quality chicken stock (wolfgang puck makes a decent inexpensive one)I added a splash of low vinager high heat hot sauce and some smoked paprika. also instead of a flour paste(?) I made a cooked roux with the grease from the bacon probably about a quater cup of flour or maybe more for a rich chowder. The way the recipe reads it is very thin. add plenty of salt too. try and see whats up..yum yumm very good base recipe though
I have been trying to find a good corn chowder recipe and I happened to think this one sounded the best. As it turns out, this soup was absolutely excellent. I have never made corn chowder before but I have eaten a lot and I would rate this as one of the best I have had. I did change the recipe a bit by adding garlic in with the onion and celery and using cream instead of milk and omitting the flour. Also, next time I will brown the bacon all the way before adding the veggies. However, all in all this recipe was great. Thank you so much!!!
Yummy!!! In reading the reviews and then the recipe again, it calls for 4 cups of broth = 2 CANS... Before catching this, I used 3 cans! I also used the frozen corn as others stated as well as half & half instead of milk. I added the flour to the half & half to thicken it too. Next time I will use all yellow frozen corn, the white made it a bit too sweet and I will double the celery. Usually not fond of cooked celery, but it was excellent in this soup. Everyone loved it, thanks for the great recipe!
I thought it tasted great. I used crumbled sausage instead of bacon and a can of cream of celery soup instead of celery. Very simple :)
This was a good chowder. I would suggest to cook the bacon separatley and add it in right before serving, this way it doesn't get too rubbery. I sauteed the onion and celery first and then added the chicken broth. Then I added the potatoes and carrots. I only used 3 small potatoes and threw in a large red bell pepper. After the veggies were tender, I added the milk, then the flour mixture, then the corn. I used the canned cream corn and 2 cups of frozen white corn. I added dill weed and garlic powder. Served with garlic bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Gramma Brown's Corn Chowder
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 131
See how to make a delicious Creole-style chowder.
The fishermen of Bodega Bay shared this 5-star chowder recipe.
See how to make a creamy, 5-star clam chowder.