Corn and Potato Chowder










  • 1 and 1/2 dozen ears of corn (cut from ear) save about 10 cobs for seasoning.
  • 1/2pound of bacon (Smithfield butcher cut)
  • 5 Carrots diced into very small pieces
  • 1 Red pepper diced into very small pieces
  • 2 sweet onions diced into very small pieces
  • 3 stalks of celery diced into very small pieces
  • 7 medium golden potatoes diced into small chunks
  • 8 cups of whole milk
  • 1/2 stick of butter
  • 1 teaspoon of dry thyme
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons of salt
  • 1 3/4 teaspoons of black pepper
  • 1/4 teaspoon of nutmeg
  • 1 bay leaf
  • Cheddar Cheese (optional for garnish)


Take the butter and put into a large stockpot let it melt down, add the bacon.  Let the bacon cook up and then add at the veggies into the pot. Let cook for about 10 minutes stir a few times.  Add the milk and the seasonings.  Once all the ingredients are in the pot add the cut corn cobs to the pot, this will allow the milk from the cobs to season the chowder also the bay leaf.  Let this cook on a very low heat for about 1 hour, once the soup is done take the cobs out and discard. Make sure you are careful they will be very hot. I take about 4 cups of the soup and put in a food processor, pulse it about 3 or 4 times, add it back to the pot, this gets it thick. If you have an Emulsifier you can put it into the pot and hit it a few times, this could splash up that’s why I recommend the food processor.  You can add some cheddar cheese before serving.
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About the author

I am a food lover and love to cook and create yummy dishes... I am not a professional chef, just love to entertain and now share my recipes with you.