My Mom’s (Danna Doty-Patterson-Donovan) Corn Chowder
Nothing beats a bowl of comforting corn chowder, especially when bacon is the star of the show! This rich, hearty soup is packed with crispy bacon, sweet onions, creamy potatoes, and plenty of corn. Here’s the full recipe:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: This recipe makes approximately 8-10 servings.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 or 2 lbs bacon, cut into small pieces
- 1 sweet onion, chopped
- 2–3 lbs potatoes, cubed
- 6 cans whole corn
- 6 cans creamed corn
- 1/2 gallon whole milk
- Salt and lots of pepper
Instructions
- Fry the bacon: In a large soup pot, cook the bacon until crispy. Remove the bacon pieces and set aside, but leave the bacon fat in the pot.
- Cook the onion: Add the chopped sweet onion to the bacon fat and cook over medium heat until softened and golden, being careful not to burn it.
- Boil the potatoes: In a separate pot, boil the cubed potatoes until tender. Drain and set aside.
- Combine ingredients: Add the cooked potatoes, onions, bacon bits, and both whole and creamed corn into the soup pot.
- Add milk: Pour in the whole milk and stir everything together.
- Season: Generously season with salt and lots of pepper.
- Simmer: Cook the soup on low heat, stirring occasionally to prevent it from burning. Let it simmer slowly until everything is well combined and heated through.
Pro Tip: Simmering the soup slowly is key to allowing the flavors to meld together. Serve with crusty bread for a complete meal.
Notes
Enhancements & Variations:
- Extra Creaminess: For an even richer soup, you can substitute half of the whole milk with heavy cream.
- Vegetable Add-ins: Consider adding other vegetables like diced carrots or celery for added texture and flavor.
- Cheese Lovers: Top the chowder with shredded cheddar cheese just before serving for a cheesy twist.
For this corn chowder recipe, an appropriate serving size would be about 1 to 1.5 cups per person. Given the amount of ingredients, such as 12 cans of corn and 1/2 gallon of milk, this recipe should comfortably serve 8 to 10 people with hearty portions.
Nutrition
- Serving Size: 1 to 1.5 cups
- Calories: 650-700 kcal
- Sugar: 10g
- Sodium: 800-1,000mg
- Fat: 23-28g
- Saturated Fat: 10-12g
- Carbohydrates: 70-75g
- Fiber: ~7g
- Protein: 18-22g
Recent Comments