Potluck Corn Chowder

Warm up a cold winter night with this creamy and delicious chowder recipe. Quick and easy to prepare, add it to your menu when company is coming.

Potluck Corn Chowder
Servings: 8 Prep 20 mins Cook 35 mins


  • 4 ounces bacon, sliced into 1-inch pieces
  • 2 tablespoons unsalted butter or olive oil
  • 2 cups chopped onions
  • 3 ribs celery, trimmed and chopped (1 cup)
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 cups milk
  • 2 large all-purpose potatoes, peeled and diced
  • 4 cups frozen corn kernels, thawed
  • 2 - 3 tablespoons sugar
  • 1 cup half-and-half
  • Salt and pepper to taste
  • 1 large red bell pepper, diced
  • 3 scallions, trimmed and chopped
  • 1 tablespoon fresh cilantro, chopped

Make It

1. In a large stock pot, cook bacon for 5 minutes over medium-high heat until almost crispy. Reduce heat to medium-low and add butter or oil, onions and celery. Cook, stirring occasionally, for 10 minutes.

2. Sprinkle with flour and cook, stirring, for another 3 minutes. Add chicken stock, milk and potatoes. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook until potatoes are just tender, 12 minutes.

3. Stir in corn and sugar. Remove 2 cups and puree, then add back to pot, or use immersible blender to thicken soup in the pot. Stir in half-and-half, and salt and pepper to taste. Bring back to a simmer over medium heat, add red pepper and scallions and cook 5 more minutes. Garnish with cilantro; serve warm.