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Autumn Chowder Recipe
Autumn Chowder Recipe photo by Taste of Home

Autumn Chowder Recipe

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When the weather gets chilly, we enjoy comfort foods like this hearty chowder. It's easy to prepare, and the aroma of it as it simmers makes my mouth water. —Sheena Hoffman, North Vancouver, British Columbia
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 2 servings


  • 2 bacon strips, diced
  • 1/4 cup chopped onion
  • 1 medium red potato, cubed
  • 1 small carrot, halved lengthwise and thinly sliced
  • 1/2 cup water
  • 3/4 teaspoon chicken bouillon granules
  • 1 cup milk
  • 2/3 cup frozen corn
  • 1/8 teaspoon pepper
  • 2-1/2 teaspoons all-purpose flour
  • 2 tablespoons cold water
  • 3/4 cup shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.


  1. In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
  2. Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.
Originally published as Autumn Chowder in Country Woman November/December 2002, p37

Nutritional Facts

1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.

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Reviewed Dec. 4, 2013

When making this soup,I doubled the recipe. I did not have bacon, so I used bacon bits ( real ) in a jar, and saute them in 1 tbl . of veg. oil. I also added chopped celery and carrots with onion and saute in bacon oil. then I added it to potatoes to boil. I also doubled water , to use less milk. instead of flour, cornstarch was handy.turned out very good !

Reviewed Nov. 13, 2013

Very Good; used Chicken Broth instead

Reviewed Nov. 11, 2013

This turned out to be more of a soup consistency rather than chowder. If you want a thicker chowder like potato soup I would recommend adding a little more flour. I also thought the chowder needed a little more flavor so I added more cheese and a little bit of cayenne pepper. Turned out great.

Reviewed Nov. 3, 2013

I added mixed veggies as well as corn. Very good!

Reviewed Mar. 5, 2013

Incredible soup! This was not too hard to make and was really good cold-weather comfort food. I added more salt just before serving.

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