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Corn and Potato Chowder Recipe

Corn and Potato Chowder

Recipe courtesy of DINOSAUR BAR-B-QUE (10 Speed Press, 2001) by John Stage and Nancy Radke

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

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  • on March 23, 2012

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    Great basic recipe and easily varied by adding things like diced green chilis or other veggies. I cooked the bacon in a separate pan and added 1 Tbsp of the fat to the soup pot with some canola oil to saute the onions in the interest of lowering sat fat.

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  • on January 10, 2012

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    Very good!

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  • on November 02, 2011

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    Good, mild, and flavorful. We did the initial saute as written, then cooked it all day in the slow cooker, before adding the cream and spices and finishing it back on the stove for a couple minutes. The carrots, onion and pepper liquify if done this way, but still darn tasty. You could easily convert this recipe to vegetarian or even vegan without losing much. Ditch the bacon, use vegetable stock, thicken with a little cornstarch.

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  • on October 23, 2011

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    Absolutely delicious!

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  • on October 05, 2011

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    We loved it. I added some pre-cooked chicken. Very good. However, we liked it so much, we think this is really only for 4 very hungry people. However, it's all we had for this meal. No salad or bread with it. And I used 1 percent milk to save on calories. Still very good.

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  • on October 02, 2011

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    Very tasty! Good comfort food. Gives the appearance of having cheese which was a disappointment to my husband when he tasted it and discovered no cheese. A little shredded parmesan on top and he was a happy camper once again. Made it step by step by the directions the first time I made this. Served with toasted homemade bread and it was wonderful. Not sure that the parsley added anything special to the soup but it was pretty. The second time I made it I made a double batch (planning for leftovers!, pureed 2 cups of soup to thicken to thicken it up a bit, and added a shredded up rotisserie chicken to give it a titch more hardiness. This is definately a make-again meal.

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  • on August 14, 2011

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    I followed the advice of one of your reviewers, "nurisrivera", and lightened the chowder up a bit by using low fat milk instead of half and half, and thickened it up by pureeing part of the finished soup before adding the milk. It turned out great..a super flavorful soup and great way to use the abundance of corn available this time of year. Yumm!!

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  • on August 09, 2011

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    This was awesome! I made this exactly as written with the exception of making a little more bacon. I used an immersion blender and blended it a little bit to thicken it up, I added a little bit of shredded chicken to the bottom of the bowl with a little cheese for a complete meal. The kids gobbled it up! Very quick and easy to put together too.

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  • on March 28, 2011

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    Any recipe that has "chowder" in the title gets me excited to try it. This was no exception. Wow! I have made this without the 1/2 and 1/2 and it was still real good.

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  • on February 22, 2011

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    This recipe is soooo dang good! It is easy to make and is gone fast! The second time I tried this I added a package of Andouille sausage, cubed it, and more bacon to make it meatier and add a spicy flavor. I also added broccoli florets instead of corn. It was delicious and very filling. I made some cornbread to go with it and just crumbled it on top of the soup. Something about the cornbread gave it a better "chowder" consistency and a sweetness, must have been the butter on top of the breadthat made the soup even better. This is the best recipe, you have to try it!

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