• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 18,778 other subscribers

  • Click the photo to check out my twins, Anne Parker and Leigh Harper’s website, The Southern Twins


    The content of my entire web site is protected by the Digital Millennium Copyright Act.Content theft, either print or electronic, is a Federal Offense. If you wish to repost to your site, please ask for permission. Please do not copy the recipes or the photos and post on your site or on any social media platform without permission. .


    Click on the title of the recipe, then look at the bottom of that recipe and you will see a picture of a printer. Click that and you should be able to print the recipe. You can delete the picture by “checking” no images at the top of the page and if you hold your mouse over any part of the text you want to delete, it will turn yellow and you can delete that part. You can also “save” the recipes by clicking on “PDF”.

  • Follow Me on Pinterest

    My e-mail address: the southernladycooks@gmail.com

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes
  • Recipe Categories


Savory Corn Chowder Corn Chowder is a great comfort food. This recipe is delicious and easy. Just add some cornbread for a quick meal your family will enjoy.

6 slices bacon, cooked crisp
1 medium onion, chopped
1/2 teaspoon minced garlic
4 or 5 medium potatoes, peeled and cubed
2 cups water
1 (12 ounce) can evaporated milk
1 (14.75 ounce) can cream style corn
1/4 teaspoon black pepper
1/2 teaspoon salt
2/3 cup 2% or regular milk
3/4 to 1 cup shredded cheddar cheese (Optional)
Cook bacon in skillet on top of the stove until crisp.  Remove and drain on paper towel.  Fry onion and garlic in about 2 tablespoons of the bacon grease left in skillet.  Drain. In a pot on top of the stove cover potatoes with the 2 cups of water, bring to a boil and cook about 10 minutes until soft. Do not drain the potatoes.  Add onion, garlic, milk, corn, salt and pepper and continue cooking on simmer about 20 minutes longer stirring several times. Crumble bacon into soup. Stir to mix. Add cheese.  Makes 8 to 10 servings. Enjoy!
(Note:  I have added about 1/2 cup of frozen corn to the above about 10 minutes before the soup is done just to have more corn in the soup).
Serve with my recipe for Cornbread Muffins.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Click to follow The Southern Lady Cooks on Facebook.
Click to follow The Southern Twins on Facebook.

13 Responses

  1. My dad made corn chowder with mostly the same ingredients except
    .he also used chopped boiled eggs in it. Sounds creepy, but it was wonderful. Nothing better on a cold Iowa day

  2. add apinch of chicken seasoning to this or chicken base,or chicken boullion

  3. I agree Nancy! Fully agree!

  4. yum! I love corn chowder!

  5. Do you drain the water after cooking the potatoes, or leave it?

  6. Yum this was very good,but I did add a stick of butter to the pot, Sorry I have to have butter with my corn

  7. I make this with some shredded cooked chicken and frozen corn instead of creamed corn and it is delicious!!

  8. Oh yeh…this is MY kind of soup. I am printing it and will be making it one day soon. Thanks for sharing. Have a great week Judy!

  9. I never seem to have evaporated milk on hand so would have to swap that out, but I can’t think of anything I’d want to change. This looks great.

  10. We are going to give it a try on monday, that corn chowder looks sooo good.

  11. Gotta try this, I had a corn/potato soup recipe and lost it years ago. Hopefully this fits the bill. TY Southern Lady.

Leave a Reply