This corn chowder recipe has been enjoyed for years. Today was a cloudy day and I decided it was a perfect day to make a batch of Mom’s Corn Chowder. You don’t need to use heavy cream when making the chowder, I often use milk or fat free half and half. I hope you enjoy it as much as we do.
I have so many fond memories of my mom making this chowder than when I mix up a batch it immediately feel like my mom is in the kitchen with me!
Mom’s Corn Chowder
Ingredients:
½ cup diced bacon
2 Tbsp butter
¾ cup chopped onion
¾ cup chopped celery
1 quart chicken stock
2 cups diced potatoes
3-10 oz packages of frozen corn
1 cup heavy cream
Salt and pepper to taste
Directions:
Sauté bacon in butter until crisp and browned.
Add onion and celery; cook until vegetables are crisp tender.
Meanwhile, measure stock in large pot, add potatoes and cook until just tender.
Puree 2 packages of corn in the blender, using a little of the hot stock while blending. Add blended corn and whole kernels, sautéed vegetables and cream to soup pot. Season to taste with salt and pepper. Heat to serving temperature. Enjoy!
As you can see this chowder disappears quickly!
Nancy on the Home Front 