Recipe courtesy of Food Network

Corn Chowder

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  • Level: Easy
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1/4 pound lean bacon, chopped fine

1 large onion, medium diced

1 russet potato

5 cups chicken broth

5 cups water

6 ears of corn, shucked

1 red bell pepper, chopped fine

2 fresh jalapeno chilies, or to taste, seeded and chopped fine

Salt and pepper, to taste

1 1/2 cups half and half


  1. In a kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain. Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the onion over moderate heat, until soft. Add the potato, peeled, diced fine, stock, and water. Add the corn, cut from the cobs, the bell pepper, the jalapeno, and salt and pepper to taste and simmer the chowder for 1 hour. In a blender puree 2 cups of the chowder, return it to kettle, and stir in the half and half. Serve immediately.