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Corn Chowder

Servings: 4 main dish


  • 1 tbsp butter
  • 1 medium onion, finely chopped
  • 1 red pepper, finely chopped
  • 3 medium potatoes (about 1 pound), peeled & cut into 1/2" chunks
  • 2 c chicken broth
  • 1/8 tsp dried thyme (I use 3 sprigs fresh thyme)
  • 3/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 c water
  • 4 ears corn, husks & silk removed
  • 1 c half & half
  • 3 slices bacon, cooked & crumbled (optional garnish)


  • In 4-quart saucepan, melt butter over medium heat. Add onion and red pepper and cook, stirring often, 5 minutes, or until vegetables are tender.
  • Add potatoes, chicken broth, thyme, salt, pepper, and water. Heat to boiling; boil 10 minutes, or until potatoes are fork=tender.
  • Meanwhile, cut corn kernels from cobs. With back of knife, scrape cobs to release milk. Add corn kernels and their milk to pan and cook 5 minutes.
  • Stir in half & half; heat through (do not boil).
  • Cool completely. Measure into ziplock bags and carefully seal, eliminated as much air as possible. Freeze flat. (Or store in freezer containers.)
  • To serve from frozen: Thaw. Reheat over low heat. Serve garnished with bacon, if desired.