Forevermama's Corn Chowda (Chowder)

Prep Time
Cook Time
Ready In

Recipe: #16577

January 04, 2015

"Now that it's Autumn, this is the perfect chowder that will bring you comfort on those chilly days. I think it's one of the best I've had and we enjoy it very much. I got this recipe a few years back from a woman I used to work for. When one of my daughters gets started on this chowder, she can't stop!"

Original is 8 servings


  • Serving Size: 1 (372.2 g)
  • Calories 902.1
  • Total Fat - 48.6 g
  • Saturated Fat - 19.9 g
  • Cholesterol - 135 mg
  • Sodium - 1212.3 mg
  • Total Carbohydrate - 83 g
  • Dietary Fiber - 10.4 g
  • Sugars - 14.8 g
  • Protein - 33.2 g
  • Calcium - 109.4 mg
  • Iron - 3.6 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Wash whole potatoes, leaving their skins on; add them to a large pot. Cover with cold water and place over high heat. Boil until they are done when pierced with a fork. Remove potatoes and cool. (Can boil potatoes the day before and stick potatoes in the refrigerator until ready to use. If pinched for time, they can be boiled on the same day and place in freezer to speed up the cooling process. Remember to remove them from freezer so they won't freeze up).

Step 2

Peel skin off of potatoes. Cut potatoes into medium dice and set aside.

Step 3

Place a large soup pot on your stove top over med-high heat until pot is hot. Add chopped bacon and cook until browned to desired crispness, stirring every so often to evenly brown. Remove pot from heat and with a slotted spoon, remove diced bacon from the pot and set aside.

Step 4

Pour bacon fat into a heat proof measuring cup. Add about 1/4 cup of bacon fat back into soup pot.

Step 5

To hot bacon fat, add diced onion; cook and stir until translucent. Add diced cooked bacon and stir. Add black pepper to taste.

Step 6

Add all of the corn (both creamed and regular with juice. Using the corn juice is essential as it adds to the "corny" taste). Remove pan from heat for a bit. This will cool everything down and will prep it for the addition of the dairy.

Step 7

Add the half and half and stir. Add potatoes and stir gently.

Step 8

Adjust liquid if desired adding milk if necessary (it's all a matter of taste how thick or thin you like your chowder).

Step 9

Add salt and cayenne to taste. Add optional butter (adds to a rich flavor, but not essential. I only add if it's for a party, otherwise I don't use to save calories).

Step 10

Place pot back over medium-high heat. WATCH very closely so it won't come to a boil! Turn down to simmer when it's just about to boil. Pockets of milk foam will form, but that's normal. Adjust seasonings using salt, pepper and cayenne, if necessary.

Step 11

Cook for about 15-20 minutes more-or-so over a slow heat until it gets to a desired thickness.

NOTE: Note that as the chowder cools it thickens slightly as it sets


No special items needed.

7 Reviews


Wiked good chowdah! I lightened it up by using less bacon and a small amount of bacon grease. Also used 2% evaporated milk instead of half and half and no butter. It was great!!


review by:
(28 Jul 2022)


I used salt pork in place of the bacon, because you can't teach an old dog new tricks, and that is what I have always used. Thick, rich in favor and delicious would best describe it! Always good topped with oyster crackers right before serving.


review by:
(23 Mar 2020)


So yummy. I made this as directed other than I used hickory bacon. This is so easy and sooooo good. Thanks for sharing, Nat.


review by:
(12 Nov 2018)

Daily Inspiration

Delish! Loved this corn chowder - nice and filling. My only changes were to use frozen/thawed corn vs. canned (except for the creamed corn) and I used some ham left over from a honey-baked ham vs. the bacon. Served this delicious chowder along with a spinach, ham and gruyere quiche. Can't wait to try this again with bacon.


(26 Jun 2017)


This is the best chowda or chowder that we have ever tried Nat. Thank you so much for sharing this wonderful recipe. The corn chowda is thick, flavorful and full of great textures. It was quick and easy to make with wonderful results. We loved it, kudos on making it into my Best of Cookbook for 2016. I will be making this corn chowda from now on. Made as written but added a little ham as I did not have enough bacon. Made for First Time Tag


review by:
(1 Dec 2016)


Yum! This is very similar to the chowda my grandmother always made only she used fried salt pork rind instead of the bacon. The bacon gave it a great flavor and the flavors mixed even more for lunch the next day. I did cut this down to 4 servings which gave me 3 meals. I got my fill and enjoyed it very much!


review by:
(12 Mar 2015)

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