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Creamy Corn Chowder

 Creamy Corn Chowder
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
6-8 ServingsPrep/Total Time: 30 min.


  • 2 chicken bouillon cubes
  • 1 cup hot water
  • 5 bacon strips
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/4 cup King Arthur Unbleached 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


  • 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.
  • 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).

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Creamy Corn Chowder (continued)

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.