Corn Chowder Soup

Prep Time
Cook Time
Ready In

"We presently have my MIL and FIL with us assisting me while I recover from spinal surgery and she cooked this up for us which we thoroughly enjoyed. She originally got the recipe from a family member Deb Hawkes in July 2014. She has noted that if you wish a heartier soup add 1 to 2 cups of shredded cooked chicken meat. You can also make this soup up to 3 days before required, store, covered in the refrigerator. IMPORTANT NOTE - DO NOT ALLOW SOUP TO BOIL AFTER MILK HAS BEEN ADDED AS IT MAY CURDLE."

Original recipe yields 4 servings


  • Serving Size: 1 (463.6 g)
  • Calories 399.8
  • Total Fat - 15.3 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 75.1 mg
  • Sodium - 453.3 mg
  • Total Carbohydrate - 53.4 g
  • Dietary Fiber - 7.5 g
  • Sugars - 9.7 g
  • Protein - 15.3 g
  • Calcium - 158.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 22.9 mg
  • Thiamin - 0.3 mg

Step 1

Melt butter in a large saucepan, add onion, bacon and chilli if using and stir over medium heat for 3 to 5 minutes or until lightly golden and then add potato and stock and bring to the boil and then reduce heat to low and simmer, covered for 10 minutes and then season with pepper and salt to taste.

Step 2

Stir in creamed corn and milk and simmer uncovered, stirring occasionally to prevent sticking for 10 minutes or until potato is tender and chowder has thickened.

Tips & Variations

No special items needed.



Yum. This was simple and so good. It's been a while since I've made a corn chowder and this recipe certainly reminded me that I shouldn't wait so long next time. It was perfect for a cool fall day. Thanks Pat for sharing. Made for FYC tag.

review by:
(21 Oct 2015)