Grandma's Corn Chowder Recipe

Wow! This soup was so good. My husband is a big fan of corn chowder, as he orders it every time we go eat out. He said that this was the best he had ever had, and that this recipe was a keeper. I only made a few small adjustments. While cooking I left a bit more bacon grease in, and I also added chiken bouillon to the 2 cups of water. To top it off I sprinkled shredded chedder cheese on the top and let it melt a little before serving. I will not be looking for another corn chowder recipe, this is the best.

This chowder was a big hit at a church dinner! I modified the recipe by mixing everything together in a large crock pot and cooked overnight. I followed the directions of adding the half and half at the end. Great recipe.

Awesome corn chowder! I made a couple changes, but it is so delicious! I substituted 2 cups low-sodium chicken broth for water and 2 cups evaporated milk for half-and half and added 2 tsp ground thyme....Fabulous! Thanks!

This was a great starter recipe for me. I didn't use bacon. I substituted chicken stock for the water. I added chicken, green bell peppers, and substituted fresh corn for canned. I made a roux with butter and flour to thicken it. After adding the heavy cream and a pinch of nutmeg, I had a soup that got rave reviews.

This is an excellent "starter" recipe and very similar to my own. I brown an entire lb of bacon cut into 1/2 inch pieces and drained. I use one can of cream corn and then 1 1/2 cups frozen extra sweet corn. I also brown in with the bacon and onion 1 cup diced celery and add 1/2 tsp dehydrated, minced garlic. When the potatoes have cooked I add color by adding 1 tbsp chopped parsley and one small jar of diced pimentoes. Another trick is to grate about 1/4 tsp fresh nutmeg on the bacon as it is browning. I put nutmeg in almost everything I cook as it is a "flavor enhancer." I also add about 1/2 stick of butter; what's chowder without butter? You end up with the a most colorful chowder that not only tastes great, but looks great too.

Yummy! My Grandma also made this. Instead of bacon, try frying a little old fashioned salt pork cubes to sprinkle on the top and thicken the soup with instant mashed potatoes.

Great basic recipe. I omit the half and half, but puree one of the cans of creamed corn so it is smooth. This makes the texture silky without adding all the fat. I also use packaged REAL bacon bits (from Costso) to save time and mess--just add the potatoes and onion to them in a pan and crisp up a bit. There is far less bacon fat this way and we dont notice a diference in the taste. That said, however, I do add about a cup of leftover diced chickn at the end of cooking and also about an ounce of grated cheddar on top. This makes it seem like more of a "real" meal to us. I have also used some smoked ham to punch up the flavor and ALWAYS use chicken stock rather than water.

This corn chowder is pretty great with a few very minor changes. Definitely substitute chicken stock for the water. I also used 2 cans of cream corn and 1 can regular corn otherwise I find it too sweet. I did find that I had to thicken it at the end because it was thinner than I like for chowder (good consistency for a basic cream soup however). At the end I put in a little bit of nutmeg as per a previous reviewer's suggestion and it was perfect with it. It wasn't really noticeable but it was enough to make you say "Mmmm what is that?". After cooking it, I left the bacon out until the end and sprinkled it on top in order to keep some of the crunchy texture. It tasted even better the second day. Overall, this was a fabulous recipe and I will be making it often! Thank you for the lovely recipe. It reminds me of when I was a child.

Made this with minimal modifications. I used low sodium chicken broth in place of the water, and used fresh corn cut from the cob and the cobs scraped for their milkiness. Also added 1/2 t. of dried thyme and 4 slices of American cheese. Additionally, I used non-fat half and half (how do they get the fat out???) This was absolutely FANTASTIC! I'm certain it would be just as great as written! Next time, maybe I'll try adding some sherry, and/or a little dash of tabasco as well! I'll be making this again and again! Thanks for the recipe, and many thanks to "Grandma" also!!!

Made this as part of an effort to use up pantry staples and was rewarded. I never make soup without doubling the recipe, as I like to have leftovers for lunch or to freeze. Changes (many of them inspired by other reviewers) included: included diced celery and carrot at the sautee stage, used chicken stock instead of water (mine happened to be unsalted), used a combination of creamed corn and kernal corn, used evaporated milk instead of cream and a bit less than the amount of cream called for due to the can size (didn't heat separately - just slowly heated in the soup), added about 1 tsp dried thyme leaves, used less salt than called for (suggest you start with half the amount and taste and add from there as needed), added a generous handful of chopped parsley and freshly ground pepper to finish. Thought thickness was just perfect (both potatoes and corn contributed to the consistency) and didn't feel the need for flour. A great base recipe that I will definitely use again.

I've made this several times making slight alterations to the recipe each time. I made it last night using cream style corn and fresh corn off the cob, chopped the potatoes fine and fried them on the bacon grease, substituted half and half for 1 block of cream cheese and 1.5 cups of milk. Also added shredded chicken breast that was cooked tender in chicken bouillon. Excellent!

This is basically how generations of my family have made corn chowder! We LOVE it! It gets varied at times, depending on available ingredients. Sometimes more bacon, sometimes less. Sometimes water, sometimes chicken broth. Sometimes cream, sometimes a milk and flour roux. Sometimes big potato chunks, sometimes small diced potatoes, and sometimes with a stick or 2 of celery diced into it too. It’s Always delicious—hard to go wrong with this chowder!

I used red onion. My husband said he LOVED it.

Made the recipe as is since it was my first time. I didn't have any chicken stock nor did I wish to try it yet, but I have a feeling it might add a bit more richness to the taste. That being said, I have a few observations: 1) I feel as though the bacon should be made separately and only added on top at the very end. Any bacon left inside the soup while it's simmering only turns mostly mushy and that feels like a waste. 2) Rather than list the quantity of black pepper to add as "to taste", I would recommend adding a base number. For instance, I ended up adding a full teaspoon and it tasted good, though I could easily have added another half teaspoon for a slightly stronger taste. 3) I used thick slice bacon and I recommend it as it keeps its shape a bit better. 4) Made my own cream-style corn based on another recipe I found, and while it didn't turn out exactly the same as the one used here, it was pretty good! Added some cream cheese to it for some extra texture and flavor.

so tasty...a real treat! Thanks, Grandma!

I will add a cup of whole kernel corn to mine and, if I have it, I will use some heavy cream for half of the milk, and chicken broth. Not low calorie but boy it'll be good.

This was insanely good.

My husband was discharged from the hospital today. He has pneumonia. I was looking for something simple and easy to feed him tonight. That would be easy for him to swallow. This recipe was perfect and tasted delicious.

tasted pretty good. DON'T SERVE IMIDIATLY its very hot

I used the whole pound of bacon, added about a tablespoon of minced garlic and two teaspoons of chicken bouillon and it's still didn't have that pizzazz I'm always looking for