Emeril's Pennsylvania Dutch Corn Chowder

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This recipe is so fast and so very tasty. BAM!

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Great corn chowder

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I've made this chowder twice now to represent American cuisine at my school. It's been very well received both times, even though it's hard to get exactly the right ingredients in Europe, so I have to use bacon instead of salt pork. Based on what beccaviol says this may be an improvement. I also use a mix of vegetable and chicken stock because I think the chicken flavor is too strong otherwise.

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I made this with the salt pork, and added no extra salt. It was still incredibly salty. I was not impressed.

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I love this corn chowder.. I won't eat it any other way!!! I usually put more potatoes and bacon then it calls for. I always use frozen corn.

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Just the right amount of spice. I did not use dairy. Intsead I mixed 1/4 cup flour into 1 cup of unsweetened soymilk before pouring it into the soup. I also used chopped bacon for the meat.

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As a busy working family we make this soup with bacon, frozen hashbrowns and frozen corn. I also don't usually have whole cream so substitute canned whole milk diluted by half. Using all the spices makes it taste great and we get compliments from everyone we have shared this with.

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I go camping every year with a crowd....I made this one year and now have to make it every time....the cayanne pepper makes it.....PERFECT!!!

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I love this recipe, it is a staple in my house. My kids and my husband love it too, but I have altered it over time. The main things that I change are that instead of salt pork, I use a pound of bacon diced and then drain off most of the fat. I also cut the cayenne in half, otherwise it is too spicy.

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absolutely the best. quick, easy and cheap to make. would suggest cutting cayenne pepper amoun in half. a bit to ospicy!