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Linda's Corn Chowder

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“I love this recipe, especially in the winter when it's cold outside... I always have mine with some oyster crackers floating on top, and a lg. dill or sour pickle on the side! If you love chowders, then this one will "Hit The Spot"! If thickened, this is wonderful in a bread bowl too.”

Ingredients Nutrition

  • 8 large potatoes, peeled, and cubed into 1-inch squares
  • 2 (14 3/4 ounce) cans corn, with juice
  • 2 (14 3/4 ounce) cans cream-style corn
  • 6 slices bacon, fried, and crumbled
  • 2 large onions, cut in 1/2, then thinly sliced
  • 2 quarts milk
  • 1 (12 ounce) can evaporated milk
  • 12 cup margarine
  • salt and pepper, to taste


  1. In a lg. pot, put in potatoes, and onions, and 2 teaspoons salt. Add enough water to cover all. Let come to a boil. Boil about 15 minutes.
  2. Drain out water, just leaving enough liquid to cover potatoes.
  3. Add corn and juice of corn, creamed corn, bacon, milk, and evaporated milk. Stir.
  4. Add stick of margarine, and stir as it melts, to blend inches Heat on med. for 20 minutes.
  5. If you want to thicken the chowder, do so now, by adding about 1/2 cups flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
  6. Add salt and pepper, to taste.
  7. Makes a big pot.

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