- 6 potatoes, peeled and diced
- 1 can (16 ounces) whole kernel corn, drained
- 4 cups whole milk
- 1 large onion, diced
- 4 bacon strips, cooked and crumbled
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer for 15 minutes or until onion is soft. Yield: 4-6 servings.
Reviews for Corn Chowder
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"Couldn't click on stars, not there. I would rate it "good". My family thought so."
"Not impressed-I added the creamed corn as one reader suggested, but I still found this rather tasteless"
"I really liked it! It was very quick and simple. And I added celery and it was very good if you like a little crunch to your soup.."
"It was a little soupy. But overall it was a good soup and very filling and tastefull. I would make it again:)"
"I would make this recipe again because it was simple and quick to make; however, it did come out pretty soupy. To thicken it up, I added about a 1/2 cup of flour to the milk. I also think it lacked a little flavor so I spiced it just a bit with some cayenne pepper and cheese. After those minor adjustments, it turned out pretty yummy.."