Make My Day Camp: Corn Chowder #2

Thursday, August 21, 2025

Corn Chowder #2

The recipe I followed for the last corn chowder post was great but a little more involved than this easy recipe using creamed corn as the base.

Side story: my sister planned some fun games for my b-i-l's birthday based on his likes/dislikes - one of them was throwing bean bags at empty cans of either kernel corn or creamed corn. He has an unreasonable hate of creamed corn haha. One point for knocking over a kernel corn can, one point subtracted for hitting a creamed corn can. So - the point of this story is that she had 3 cans of creamed corn they weren't going to eat so I took it to make this soup!

We all really liked this one, and you can't really tell that it started with disliked creamed corn hahah. Plus...bacon!!

I followed this exactly other than I didn't warm the half-and-half before adding it to the soup and it was just fine; I also used fat-free half-and-half so it wasn't quite as thick but I'm good with that.

well I certainly didn't take a good pic of this yummy soup!

INGREDIENTS:

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
3 cups cream-style corn
2 cups water
2 teaspoons salt or to taste
ground black pepper to taste
2 cups half-and-half

DIRECTIONS:

Cook bacon in a large pot over medium-high heat until crisp, 5 to 7 minutes. Drain, leaving bacon and 2 tablespoons grease in the pot.
Add potatoes and onion to the pot; cook, stirring occasionally, for 5 minutes. Add corn, water, salt, and pepper; bring to a boil. Reduce the heat to low, cover the pot and simmer, stirring frequently, until potatoes are tender, about 20 minutes.
Warm half-and-half in a small saucepan until it bubbles; remove from the heat just before it boils. Mix into chowder.
Serve immediately.

Nutrition Facts

calories255
total fat 9g
saturated fat 5g
cholesterol 26mg
sodium 972mg
total carbohydrate 40g
dietary fiber 4g
total sugars 5g
protein 7g
vitamin c 27mg
calcium 85mg
iron 1mg
potassium 699mg