Corn Cowder

Corn Chowder

BrianCamfam Cookery
"Chowder" derives from the French chaudière, a cauldron or kettle in which great fish soups were cooked. No fish in this one but you will love it!
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Course Soup
Cuisine American
Servings 6


  • 4 slices raw bacon cut into ½-inch pieces
  • ½ cup chopped onion
  • ½ cup diced red bell pepper* or celery
  • 1 bay leaf
  • ½ tsp dried thyme leaves
  • ¼ tsp celery salt
  • 1 can can corn kernels 16oz drained, about 2 cups
  • 1 can can cream-style corn 6oz
  • cups milk
  • ½ to ¾ tsp salt
  • freshly ground black pepper


  • In a soup pot, cook the bacon 5 to 7 minutes, until crisp.
  • Spoon off and discard all but about 1 tablespoon fat.
  • Stir in the onion, bell pepper, bay leaf, thyme, and celery salt.
  • Cook, stirring, 8 to 10 minutes, until soft.
  • Stir in the corn and milk. Cover and simmer 20 minutes.
  • Season with the salt and pepper.
  • Remove the bay leaf.
  • Serve.


If, for some reason, you can absolutely skip the bacon and have this chowder 100% meat free. While bacon adds a lot of flavor, it is not necessary.  (You can also use 100% real bacon bits in a crunch)
You can use any corn you have. I often use frozen corn and the soup is delicious! So don’t think that just because your corn is not fresh, the soup is not worth making. Alternatively, you can use corn on the cob or canned corn in this recipe.
If you want a little thicker consistancy, use more creamed corn.
I use heavy cream for my chowder but you can also use milk for a lighter soup.

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