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Autumn Chowder

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


  • 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


  • 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.
  • 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.
Nutrition Facts
1 cup: 473 calories, 30g fat (16g saturated fat), 77mg cholesterol, 810mg sodium, 35g carbohydrate (10g sugars, 4g fiber), 19g protein.

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  • knollbrookcook
    Feb 7, 2020

    This is a nice small soup if that’s all you need. Of course you can double or triple it as needed. Very good soup.

  • Andrea
    Apr 3, 2019

    I really love this chowder. I subbed homemade chicken stock for the water/bouillon because I had it on hand, and I added some salt and pepper to taste at the end. I doubled the recipe for the 2 of us because I wanted some leftovers for tomorrow. This is such a nice combination of flavors. It's going in the "keeper pile"!

  • Robby1
    Oct 25, 2017

    This is very satisfying, tasty and easy to prepare. Has been added to my list of favorite soups. Did not have red potato, used russet.

  • laci white
    Nov 15, 2016

    This is my families favorite soup. When my boys come home from college in the winter they want me to make this. I always make extra because leftovers the next day are even better. One tip: Do not OVER cook the bacon or your whole soup will have a burned flavor.

  • Wieners
    Oct 26, 2016

    Very good. Served the chowder with garlic bread. I'm glad I doubled the recipe so I have leftovers for tomorrow's lunch.

  • ebramkamp
    Oct 30, 2015

    Hearty and tasty. Everything a chowder should be. I did add more salt and freshly ground black pepper to suit our tastes. I also added some chopped celery as I had some I wanted to use. I served it with a loaf of crusty rosemary bread and it was delicious.

  • krysfielder
    Oct 22, 2015

    It took some math to triple this recipe to accommodate my family, but it was totally worth it! I added a little salt at the table, will try adding 1/2 tsp in while cooking next time, and served it with sour cream on top. LOVE it!

  • jerseysue55
    Oct 3, 2015

    for those who don't want 2 portion servings go to recipies for cooking for a crowd since you eat a lot. This is a great recipe

  • pajamaangel
    Feb 10, 2015

    This chowder was so delicious. It was a chilly, rainy day and it really hit the spot. Even the two year old went back for seconds!

  • tyenella
    Nov 15, 2014

    This is delicious and definitely a hearty soup which is welcome at this time of year.And for those of you who take issue with the serving for 2, it is very easy to just double or triple the recipe to make as much as you desire! It's often very difficult to find a recipe that works for just 2 since you can't always use 1/2 a can of soup or something similar.