“This is the best corn chowder I've had. My aunt made it for Thanksgiving several years ago, and still remembering it I looked up the recipe. It calls for fresh corn on the cob, but canned or frozen will do the trick, just ignore the reserved cob part. Note: this recipe is fairly corn-dense, so if you want yours soupier, use less corn.”
4hrs 30mins
1 batch chowder

Ingredients Nutrition


  1. In a sauté pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.
  2. Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes.
  3. Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer’s instructions.
  4. Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
  5. (Alternatively, in a blender or food processor, puree the soup in batches until smooth.).
  6. Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a