The BEST Corn Chowder You’ll Ever Eat (my Mom’s family recipe)

As a kid I loved Halloween for many reasons. Dressing up was always fun, running around in the streets with my friends was awesome, getting a TON of candy was amazing, but the highlight of the night was always coming back home to a warm house and my mom’s corn chowder. I remember coming home on cold Halloween nights, and my friends and I would gather around the table to devour large bowls of my mom’s famous corn chowder, which is the BEST corn chowder you’ll ever taste (seriously)!

In honor of Halloween quickly approaching I thought I’d share this amazing corn chowder recipe, that’s also a family recipe, so you could add it to your Halloween evening tradition (or any other cold Fall/Winter night).

Ingredients

• 1 package of bacon
• 1 cup chopped white onion
• 2-3 cups chopped celery
• 1 large bag of russet potatoes, peeled and diced
• Water
• 1 bag frozen corn
• 1 quart milk (full fat) or 1/2 & 1/2
• Onion powder to taste (approx. 2 TBSP)
• Salt & pepper to taste

These are approximate measurements because my mom has perfected this recipe over the years and eyeballs everything. When I made it I tried to figure out exact measurements and it did turn out just like hers, but you can play with the recipe to perfect it to your family’s taste. 🙂

Directions

1. Cut the bacon into 1″ pieces. While you’re cutting it, heat a medium-sized stock pot on medium-high heat. When the pot is hot, reduce the heat to medium and add the bacon. When the bacon is cooked through use a slotted spoon to remove the bacon and place it on a plate, with a paper towel, to drain. Leave the bacon grease in the stock pot.
2. Add the chopped onion and celery to the pot with the bacon grease. Stir occasionally until the onions become slightly translucent.
3. Add the potatoes to the pot, on top of the cooked onions and celery. (The potatoes should fill the pot at least 3/4 of the way full). Fill the pot with just enough water to barely cover the top of the potatoes. You don’t want to add too much water because it will make the chowder too soupy in the end.
4. Bring the water to a boil. Boil until the potatoes are cooked through.
5. Add the bag of frozen corn to the pot and stir.
6. Add 2 TBSP of onion powder, 1 TBSP of salt and pepper to taste. These are the measurements I used, but as I mentioned, you can adjust them to your families taste.
7. Add the bacon back into the pot.
8. In a jar add 1/2 cup of the milk and 2-3 TBSP of flour. Shake well.
9. Add the mixture to the pot and stir. Add the remaining quart of milk to the pot and stir.
10. Bring it to a low rumbling boil and stir occasionally. Cook it at least 5 -10 more minutes, it will thicken as it boils.
11. Serve immediately. The next day enjoy the leftovers, they are even better the second day!

And that’s it! Before you know it you’ll have the most mouthwatering, delicious corn chowder sitting in the bowl right in front of you, and you won’t be able to cool it off fast enough to scarf it down. As a kid I would literally add ice cubes to it so I could eat it faster, because it’s SO good! Enjoy!!

The BEST Corn Chowder

 

Print

Prep time

8 mins

Cook time

35 mins

Total time

43 mins

 

Author: Ask Anna Moseley

Recipe type: Chowder

Ingredients

• 1 package of bacon
• 1 cup chopped white onion
• 2-3 cups chopped celery
• 1 large bag of russet potatoes, peeled and diced
• Water
• 1 bag frozen corn
• 1 quart milk (full fat) or ½ & ½
• Onion powder to taste (apporx. 2 TBSP)
• Salt & pepper to taste

Instructions

1. Cut the bacon into 1" pieces. While you're cutting it, heat a medium-sized stock pot on medium-high heat. When the pot is hot, reduce the heat to medium and add the bacon. When the bacon is cooked through use a slotted spoon to remove the bacon and place it on a plate, with a paper towel, to drain. Leave the bacon grease in the stock pot.
2. Add the chopped onion and celery to the pot with the bacon grease. Stir occasionally until the onions become slightly translucent.
3. Add the potatoes to the pot, on top of the cooked onions and celery. (The potatoes should fill the pot at least ¾ of the way full). Fill the pot with just enough water to barely cover the top of the potatoes. You don't want to add too much water because it will make the chowder too soupy in the end.
4. Bring the water to a boil. Boil until the potatoes are cooked through.
5. Add the bag of frozen corn to the pot and stir.
6. Add 2 TBSP of onion powder, 1 TBSP of salt and pepper to taste. These are the measurements I used, but as I mentioned, you can adjust them to your families taste.
7. Add the bacon back into the pot.
8. In a jar add ½ cup of the milk and 2-3 TBSP of flour. Shake well.
9. Add the mixture to the pot and stir. Add the remaining quart of milk to the pot and stir.
10. Bring it to a low rumbling boil and stir occasionally. Cook it at least 5 -10 more minutes, it will thicken as it boils.
11. Serve immediately. The next day enjoy the leftovers, they are even better the second day!

Notes

These are approximate measurements because my mom has perfected this recipe over the years and eyeballs everything. When I made it I tried to figure out exact measurements and it did turn out just like hers, but you can play with the recipe to perfect it to your family's taste.

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