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Sweet Corn Chowder

Like the best relationship- sweet, rich and delicious!
This corn chowder is a real treat in the late summer, especially on the Eastern Shore of Maryland when the sweetest corn becomes available in the local markets."


Yellow Corn on the cob (6)
Bacon - 7 strips diced (if you can find them, substitute with 2 or 3 Irish rashers)
Red Onion (1 chopped)
Celery (2 stalks chopped)
Garlic (4 cloves minced)
Olive Oil (2 tablespoons)
Butter (1 tablespoon)
Flour (1/4 cup)
Chicken Stock (6 cups)
Fresh Thyme (6 sprigs)
Bay leaves (2)
Parsley (1/4 cup chopped)
Whole Milk (2 cups)
Yukon Gold Potatoes (3)
Salt and Pepper
Croutons (1/2 loaf French bread, cubed)


Saute' bacon or rashers, chopped onion, minced garlic, chopped celery in olive oil and butter.
Add flour, stir a few minutes.
Add chicken stock, thyme, bay leaves, milk and peeled and diced potatoes.
Bring to a boil, reduce heat and simmer 10 minutes.
Cut corn off cob, add to pot along with salt and pepper to taste.
Simmer 10 minutes, remove thyme and bay leaves, add parsley.
Top with croutons - toss cubed French bread with olive oil and lightly toast in the skillet.

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Nutritional Information
Per Serving

no nutrition information available

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