Creamy Corn Chowder Recipe
Creamy Corn Chowder Recipe photo by Taste of Home

Creamy Corn Chowder Recipe

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Corn really stars in this delectable recipe—it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.—Carol Sundquist, Rochester, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 2 chicken bouillon cubes
  • 1 cup hot water
  • 5 bacon strips
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1-1/2 cups fresh or frozen whole kernel corn
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 teaspoons seasoned salt
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon dried basil

Nutritional Facts

1 serving (1 cup) equals 233 calories, 12 g fat (5 g saturated fat), 22 mg cholesterol, 941 mg sodium, 27 g carbohydrate, 2 g fiber, 7 g protein.


  1. Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside.
  2. In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon. Yield: 6-8 servings (2 quarts).
Originally published as Creamy Corn Chowder in Taste of Home June/July 1995, p8

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Reviewed Oct. 24, 2012

"This soup is really good. I have made it many times and it never fails to satisfy. I'm with the previous reviewer-put in extra bacon."

Reviewed Dec. 22, 2010

"Wow this is good stuff. I like the addition of the green peppers. I just added all my cooked bacon to the finished pot and stirred it in."

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