Corn Chowder (makes 1 Gallon)

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For vegetarian soup, substitute stock with water or vegetable stock and omit the bacon.


  • Diced bacon 4 oz
  • Onion, small diced 1 cup
  • Celery, small diced 1 cup
  • Green pepper, diced 1 cup
  • Flour 4 oz
  • Chicken stock 2 quarts
  • Corn kernels 2#
  • Potatoes, small diced 2#
  • Bay leaf 1
  • Heavy cream, heated up 1 pint
  • Milk, scalded 1 pint
  • Salt and pepper to taste
  • Tabasco to taste
  • Worcestershire sauce 1t


  1. Render bacon in large pot
  2. Add onions, celery and peppers and cook until translucent
  3. Add flour and cook to make a blond roux
  4. Add stock gradually in stages, make sure to mix well to prevent lumps
  5. Simmer for 30-40 minutes
  6. Puree half of the corn and add to soup with the potatoes
  7. Add whole corn kernels and bay leaf and simmer until the corn and potatoes are tender
  8. Add cream and milk
  9. Remove bay leaf
  10. Adjust seasonings and serve