Corn chowder

Total Time
54 min
12 min
42 min
Originally a chunky seafood soup, the term chowder is also used to describe any thick soup, usually containing chunks of potatoes and a variety of other vegetables. When in season, nothing beats corn chowder, made with crisp, sweet, fresh corn. So, if you’ve got them, substitute the kernels shucked from six ears of fresh corn for the canned in this recipe. One ear of corn will give you about 1/2 cup of kernels. Turn this veggie-packed soup into a meal by pairing it with a garden salad made with crisp lettuce greens, cucumbers, and shredded carrots drizzled with your favorite vinaigrette.


Uncooked bacon

3 slice(s), coarsely chopped

Olive oil

2 tsp


1 medium, chopped

Red bell pepper

1 medium, seeded and diced

Uncooked potato

1 pound(s), all-purpose variety, peeled and diced

Reduced sodium chicken broth

4 cup(s)

Table salt

¼ tsp


¼ tsp

Canned yellow corn

15¼ oz, drained

Canned cream style white corn

14¾ oz

Fat free evaporated milk

1 cup(s)

Hot pepper sauce

tsp, about 4 drops


2 Tbsp, fresh, chopped


  1. Heat a small nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 4 minutes. Transfer the bacon to paper towels to drain; set aside.
  2. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until softened, about 6 minutes. Add the potatoes, broth, salt, and paprika; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are soft, about 20 minutes.
  3. Add the corn, creamed corn, evaporated milk, and hot pepper sauce; return to a boil. Reduce the heat and simmer, covered, about 2 minutes. Remove from the heat and stir in the scallions. Yields generous 1 1⁄3 cups per serving.