Corn chowder is a thick cream-based soup or chowder. It is similar to New England clam chowder, with corn used in place of or substituted for clams in the recipe. In the United States, recipes for corn chowder soup date back to as early as 1884.

 Here is what you will need to make this delicious corn chowder soup:

  • salt
  • optional pork or bacon
  • 1/2 c. onion, chopped
  • 1/2 c. celery, chopped
  • 2 c. potatoes, diced
  • 2 c. chicken broth
  • 1 c. water
  • 2 c. milk
  • 2 cans cream-style corn
  • salt and pepper to taste

Directions:

  1. Brown  pork or bacon after dicing.
  2. Add onions and celery.
  3. Add all other ingredients.
  4. Cook until potatoes are done.

This corn chowder soup recipe was written by Crispin Gilbert and compliments of a cookbook by the Cuthbert United Methodist Church.

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