I woke up this morning and found snow on my deck. That’s just wrong for March. Isn’t spring just around the corner? Well, anyway it is a good excuse to make this wonderful corn chowder from Katie Workman. I just love this cookbook that I purchased at our school book fair this year. It is filled with easy and scrumptious recipes that the whole family will enjoy. Even if you’ve got some picky eaters in your midst she handles that, too.
Corn Chowder from Katie Workman
Ingredients:
- 4 slices bacon, sliced crosswise into 1/2 – in. pieces
- 1 teaspoon butter
- 1 tablespoon all-purpose flour
- 1 cup chopped onions
- 1/2 cup chopped peeled carrots
- 1/3 cup chopped red bell pepper
- 1/2 teaspoon dried thyme
- Salt and pepper
- 2 cups diced potatoes
- 2 cups chicken broth
- bay leaf
- 3 cups fresh or frozen corn kernels
- 2 cups milk (1 percent, 2 percent, or whole)
- 1/2 cup heavy whipping cream
- thinly sliced scallions or chives for serving
- extra crumbled bacon for serving
Directions:
- Cook bacon on medium heat, stirring occasionally, until crisp.
- Drain bacon.
- Pour off all but 2 teaspoons of fat.
- Add butter and melt over medium heat.
- Add flour and stir until it turns a golden color, about 2 minutes.
- Add onion and carrots. Cook until tender about 4 minutes.
- Add red bell pepper and thyme, season with salt and pepper to taste. Cook for about 1 minutes.
- Add potatoes, broth, bay leaf, and bacon.
- Reduce heat to medium low, let it come to a simmer. Cook until the potatoes are tender about 10 to 12 minutes.
- Add corn and let simmer until the corn is tender about 4 to 6 minutes.
- Use a wooden spoon or a fork and mash some of the potatoes and vegetables to thicken the chowder.
- Add the milk and heavy cream. Increase the heat to medium, and cook stirring frequently until tiny bubbles form along the edge of the pot, about 7 minutes. DON’T let the soup come to a boil or it might separate.
- Salt and pepper to taste. Take out the bay leaf.
- Ladle the soup in bowls and top with bacon and chives. I added a little cheddar cheese.
This is such a good chowder!!
- One Year Ago Sock It to Me Cake
- Two Years Ago Company Pot Roast
- Three Years Ago Buttermilk Biscuits
The Teacher Cooks 
I have to go to Publix to buy potatoes and cream so I can make this tomorrow. You find the best recipes Wanda!
Thanks Roxanne! You’ve got some great recipes yourself.
Wow! What a fabulous photo! So glad you liked the chowder!
Katie, I am really loving your cookbook as you can well see!
I have never had corn chowder! But these pictures made me want to try it!
this looks so good and all the colors makes it stick out
This looks like a very tasty meal that would be quick to make for dinner.
I learned that after you add the milk and heavy cream do not let the soup come to a boil or else it will separate.
I learned that it is a good recipe for cold days and it is delicious
This looks easy to make and very delicious!
I learned that if you let the soup come to a boil, it may seperate.
I am a picky eater and I had not heard of corn chowder but I found that all of the ingredients are things that I like. It seems fairly easy to make and doesn’t take too much time.
I learned all the ingredients it takes to make corn chowder, ive never known what was really in it
I learned what all went in the corn chowder because I had never had it before and that it is easy to cook but very delicious.
i learned that you MUST use Heavy Cream to make a chowder and you musnt let the chodwer come to a boil
The potatoes will thicken the soup if you mash them so you dont have to add a thickener.
i Learned that you can put bacon in a chowder
i learned its best to strur with a wooden spoon rather than a metal one.
allow the corn to simmer for 4 to 6 minutes or until the corn in tender
if soup comes to a boil it might separate
i did not know bacon in chowder would be good it sounds like a great idea
i learned to not let the soup come to a boil or it will it might separate.
If you let the soup come to a boil it might separate so avoid that as much as possible.
I learned to not let the soup come to a boil or it will seperate.
i never heard of this before.. but it looks good. i learned there was such thing as a corn chowder.
Stir foour until it turns into a golden color
Do not let the soup come to a boil or the milk will seperate in the soup.
Add the milk and heavy cream. Increase the heat to medium, and cook stirring frequently until tiny bubbles form along the edge of the pot, about 7 minutes. DON’T let the soup come to a boil or it might separate.
I learned that if it comes to a boil it might separate.
I learned that potatoes can be used as a thickener
I learned that you shouldn’t let the soup come to a boil or it might separate.
I learned the soup will curdle if you bring it to a boil.
I learned not to let it come to a boil
I learned that chowders are a thick soup that has milk in it, and potatoes can be used as a thickener.
I learned not to let the soup come to a boil so it doesnt curdle.
I learned that you could use bacon in a soup like this, even if corn chowder is gross.. the bacon may help somewhat.
never had, you have to make it one day
I learned that you do not need to allow the soup to come to a boil or it will separate. And I also learned that you can put bacon in the chowder.
I learned that after you add the milk and heavy cream do not let the soup come to a boil or else it will separate.
it looks like it wouyld be a quick to make for dinner.
if you let the soup boil, it might separate
Potatoes are tender about 10 to 12 minutes when cooked on medium-low heat.
I learned that if you let the soup come to a boil, it may seperate.
I learned that you should not let the soup come to a boil or it may seperate and the dish wont come out as planned.
I learned that if you let the soup come to a boil the soup will separate.
I never had any type of chowder but it looks so good I want to try it
You have to be careful and not let your soup boil because it could seperate.
You don’t let the soup boil or it will separate.
I Learned That You Have To Uses A Wooden Spoon Or Fork And Mash Some Of Potatoes And Vegtables To Thckin It
you have to let your corn shimmer for about four to six minutes for the corn chowder.
I learned that you should not let it come to a boil because if it does it can separate.
I never knew you could use bay leaf when making a chowder
I learned that if you allow a soup to come to a boil it will separate.
It looks delicious!