Corn Chowder from a Vermont Kitchen
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
A hearty and creamy soup made with corn and potatoes, flavored with a bit of bacon.
  • ½ pound (225 g) bacon, cut in ½ inch strips
  • 2 medium onions, diced
  • 1 Tablespoon all-purpose flour
  • 2 cups (480 ml) water
  • 1 pound (450 g) boiling potatoes, diced
  • 1 pound (450 g) frozen sweet corn
  • 3 cups (700ml) whole milk
  • 1 vegetable bouillon cube
  • chopped flat leaf parsley for garnish
  • salt & pepper to taste
  1. Cook bacon in large stockpot over medium heat until the fat has rendered, about ten minutes. Add onions to the pot and saute until they are translucent, stir in one heaping tablespoon of flour.
  2. After the flour has cooked for 2 minutes, stir in water and yellow potatoes. Bring to a boil, lower heat, cover pot and simmer until potatoes are tender, add corn kernels and bouillon cube. Heat the soup, without boiling, and simmer for 5 minutes to cook corn.
  3. Top each serving with parsley and black pepper.
To make a vegetarian version use 2 Tablespoons of unsalted butter instead of bacon, to make a gluten free version - omit the flour and serve saltines that may be crumbled into the soup to thicken it. Corn chowder is transformed into fish chowder by adding, after the potatoes are tender, three quarters of a pound of mild white fish, cod or haddock, cut into one inch chunks. Simmer the soup until the fish is cooked, about five minutes. To make clam chowder - replace corn with two 8 ounce tins of clams and the replace the water with clam juice.
Recipe by Honest Cooking at