Gramma Brown's Corn Chowder Recipe

Wow, this was an amazing corn chowder! I did make a couple changes: I cooked the bacon in the soup pot until it was crispy, then removed the bacon and sauteed the onion and celery in the bacon fat. I crumbled the bacon and added it back at the end to keep it crunchy. I found I didn't need to dirty two pans for cooking the bacon and then simmering the soup. I omitted the butter and definitely didn't miss it! Also I drained the can of whole corn and I peeled the potatoes (it wasn't clear in the recipe if I should). All in all, the best corn chowder I have ever eaten!!

Ok so following many others I did what was suggested. I browned my bacon first, then removed from pot and saved for the end. I then browned my onions and celery also using a few dashes of garlic powder(or fresh if on hand). I then added my stock after about five minutes and then proceeded with the potatoes and carrots and a can of creamed corn, I let this boil for a bit and another burner warmed up about a cup and a half of half n half. Once I added my cream I then added about a cup of frozen corn as I think it has a much better flavour than canned. And to thicken I did not use a roux but instead keep these perfect little portioned packages of dehydrated mashed potatoes(the kind you would add your butter and milk too...) I find these are a much better thickener and have the yummy taste of potatoes as opposed of a floury taste. I seasoned with some crushed black pepper as it did not need salt. Perfect!!

A few things as I have made this many times and my family loves it. Brown the flour in the butter veggies. I don’t think you ever add flour at the end as it leaves it raw. Salt and pepper to taste. I peel all my potatoes except one. I put the milk in along with the corn after the potatoes are fully cooked through. I also do as one other reviewer states and cook veggies in the rendered fat, right in the soup pot. Easier cleanup. I have used frozen corn (I like it better). I have also used an immersion blender before adding the corn….more distinctly “corn” and not not overshadowed by potato.

I pretty much follow the recipe for this, it is very good as written! Over time, I’ve made it my own by putting all ingredients in the crockpot (except the milk) and adding 3-4 boneless skinless chicken thighs. I set the crockpot on high for 4 hours, then remove and shred the chicken and return it to the pot. Then I add (I use evaporated)milk and flour mixture. In place of salt and pepper, I use Morton Season Blend and a Tuscan herb blend. I like to make this in early fall and freeze the leftovers—it makes a hardy winter meal served with biscuits.

Generally, my husband is not a fan of chowders. However, when he purchased a can of corn to serve as bait for trout fishing, he inadvertently got creamed corn. It wasn't until after he opened it that he discovered it his mistake He brought it home and asked if I could use it for a recipe. I searched "creamed corn" and came up with this recipe. After I started preparing it, I scanned down the comments. A number of reviewers mentioned their's separated when they added the milk. To solve the problem they recommended using half and half or cream. I did not have time to go out to purchase cream, and so I decided to make a hot cream sauce instead of merely making a paste of the flour and water. I did not add the butter to the soup ingredients but rather, melted two tablespoons of butter in a medium saucepan, added the flour, cooked it at low until it had thickened, added the milk, and continued to cook at a low simmer until bubbly. Then I laddled some of the hot soup into the sauce, blending after several additions. I added this hot sauce into the main kettle, and there was no separation. In fact, we both loved the chowder, and my husband wants me to make it again.

This was reallly good. I followed the suggestion to cook the bacon in the same pot and that was a time saver and I think added to the flavor. I took out the crispy bacon and crumbled it to use as a topping before sautéing the onions and celery in the bacon grease. Peeled the potatoes and drained the whole corn before adding them. Really good!

Fantastic! I doubled the bacon and held some back to lay on top. I also substituted cream for 1/2 of the milk. Finally, I used some of the bacon fat instead of water to use with the flour for the thickening agent. Distinctly unhealthy and delicious. Next time I’ll use fresh corn instead of canned.

I also made a roux with flour and milk in the bacon grease, and I kept the bacon to the side and crumbled it on top of each individual serving so it stayed crispy. Even without the bacon though, it was delicious! Thank you for sharing, even my picky son loved the taste-minus the carrots-he has a texture issue (?) Ha! Give this a go, you won't regret it! Happy cooking!

The base recipe is great. I gave it 5 stars because of that. Whoever put together the instructions left out what to do with the milk. My changes were: 1. 1 cup of milk 2. 1 can cannellini beans drained 3. 1 TBL flour Put all those ingredients in a bowl and mix with an immersion blender. Add at the end. Spices. Basil (1/4 t) Thyme (1/4 t) Salt (1 t. I used low-sodium broth) Pepper (1/2 t) Cayenne (scant 1/4 t) It tastes wonderful. Most likely not as thick as some would like. I prefer a thinner chowder. Have fun with this everyone.

This chowder was just amazing! I basically followed the recipe, but added a small diced red pepper and a couple cloves minced garlic to the onion/celery saute. I used condensed milk (1 can)in lieu of the milk, added a Tbsp. chopped fresh thyme and garnished with the bacon and some chopped scallions. With only 3 of us eating, we each had 2 nice bowls with dinner and I was more than pleased to still have 3 servings left for the next day's lunch. Thank you Halle Hardin ~ and you to, Gramma Brown!

excellent. only changes were that I substituted half of the milk for half and half (don't think both cups need to be half and half) and added an extra can of creamed corn-- as some said it wasn't creamy enough. used some leftover smoked bacon- and let it all sit on low for 3-4 hours after was cooked through, to blend soup. excellent. you could spice it up a bit with some peppers or spice- but I thought it was good as is. will definitely make again.

I did make some changes. I also cooked the bacon in the same pot then removed it. I even added some of the fat later. I added another can of creamed corn. I mixed flour with heavy cream. Then slowly added it to the soup. I also add a few extra seasonings to my taste. I like a little spice.

Along with using only one bowl for the whole thing, like the other comments suggested, I also used 3/4 cup of flour in order to thicken the chowder. Great recipe!

So far so good tastes great but not sure when I was to add the 2 cups of milk but it turned out awesome great tecipe

Do you just drink the 2 Cups of milk? I used 1 can (15oz) of evaporated milk instead.

I made this as written, and it did not look like or taste like corn chowder. And it just tasted like something was missing. There was a ton leftover, so I added 2 more cans of creamed corn, 5 tablespoons of melted butter, and 2 teaspoons of seasoned salt. What a difference! Then it was better. Thank you! After reading more reviews, the next time I made it I omitted all the canned corn and added a 32 oz bag of frozen sweet corn, 1 used 1 cup heavy whipping cream and 1 cup milk, 3 stalks celery, 1 stick of butter (8 tablespoons), 1 cup shredded carrots, 2 teas seasoned salt, 1 teas garlic powder, 1 tablespoon Italian seasoning, 1 teas salt, and 1 teas black pepper. I also added (in addition to the whole onion) the sliced whites of a bunch of green onions. I used 4 very heaping tablespoons of flour mixed in water to thicken it cuz I like it very thick! I cooked a pound of thick sliced bacon. I cut up half of it and put it in the chowder. Then I served the chowder with shredded sharp cheddar cheese, the sliced green parts of the green onions, and the other 1/2 pound of cooked bacon chopped. Afterward I added 2 small cans of chopped green chilies. It was good but still not great. Maybe corn chowder is just not my favorite!

I always use this recipe as a base for seafood chowder, adding haddock, salmon, mussels and scallops during the last 15 minutes of simmering.

This recipe = absolute hero status.

This was so delicious! I added turkey sausage instead of doing the bacon, but similar to what others said about the bacon, I would add the sausage later in the process…the flavor ended up boiling out of it but made the soup liquid more flavorful. I omitted the carrots and added extra corn. Definitely took more flour paste to get to my desired thickness. Recipe is also missing direction on when to add the milk, which I elected to do heavy cream instead and added after the initial simmer. All in all, this was wonderful, and I can’t wait to eat leftovers tomorrow!

I decided to add my milk into the flour(since it doesn’t say when to add the milk)mixture and did so just like making a white sauce then adding it as