Corn Chowder has been a huge staple in our home. Growing up my mom always made it in the winter and it was so perfect for a snowy Canadian nights. We absolutely love to make my 30 Minute Dinner Roll recipe with this soup for a perfect meal.
This recipe is so easy, you can easily meal prep it at the beginning of the week, the night before and it’s easy enough to do that evening too.
Originally this recipe asked for canned potatoes… I don’t remember my mom ever using canned potatoes in Corn Chowder. We would either cooked extra potatoes from a dinner the night before or cook potatoes while making the soup.
To save time on the Corn Chowder, I always use two pots and bowl water while I prep the potatoes. So while the potatoes are cooking, I will chop up my bacon to fry in my pot. You can make the pieces as big or as small as you’d like. I cut these smaller so it would be easier to eat for the kiddos.
Dual pot cooking, the best way to make Corn Chowder super quickly with no prep.
While the potatoes are boiling and the bacon is cooking I cut up all the celery and onions needed for the Corn Chowder.
Once the bacon is cooked, I will scoop out most of the grease leaving about 3 tbsp in the pot. I will then add the celery and onions until the onions are translucent.
Once the veggies are cooked and all the delicious bacon drippings are scrapped off the pot you will add in your thickener for the corn chowder which is flour.
Now the flour and veggie mixture have cooked. You will add in the milk. This will need to cook down for a few minutes at a medium to low heat.
Now you can see the base of the soup has thickened because of the flour you added. Open up your cans of cream corn and add them into the mix, as well as, the drained potatoes. If at this point the mixture seems too thick either add some potato water or more milk to find the consistency you would like.
- 1 Pound Bacon
- 1 Medium Onion, Chopped
- 1/2 Cup Chopped Celery (w/ tops)
- 2 tbsp flour
- 6 cups milk
- 2 cans cream-style corn
- 4 cups cooked potatoes, diced
- 1 tsp salt
- 1/4 tsp pepper
- dash parsley
- In a large pot, fry bacon until crisp, remove and drain. pour all but 3 tbsp drippings from pot. Add onion and celery to drippings in pan, cook and stir until onion is tender.
- Remove from heat, blend in flour. Cook over low heat, stirring until mixture is bubbly. remove from heat. Stir in milk. heat to boiling, stirring continually. Boil and stir for about 1 minute.
- Stir in corn, potatoes, salt and pepper, heat through. Stir in bacon. Sprinkle each serving with parsley.
Need a perfect side for your Corn Chowder? Try out these 30 Minute Dinner Rolls.