How to make it

  • Either in stock pot or soup pot, add olive oil to cool pot.
  • Add bacon and onions and let sautée and brown slightly till bacon is almost cooked through.
  • And minced garlic and diced ham, cook for two more minutes to heat through. Remove all from stock pot and drain from pot and set aside but reserve fat.
  • Add one tablespoon of the bacon fat back into the pot and add drained fresh corn (remember to save the milk from the fresh corn - you can add it to the milk you will be adding)
  • Cook corn till slightly browned, then if using flower to thicken soup, add flour now stirring it until absorbed.
  • Add milk and stir in slowly.
  • Add potatoes, and all other ingredients to the pot (except for green onions and parsley).
  • Taste first, then add salt and pepper per your liking.
  • Once at a boil, turn down heat and let cook for 30 minutes.
  • Serve in pretty bowls and top with fresh garnishes of minced chives/green onions and parsley.
  • Add some fresh cracked pepper to the top and serve it up.
  • I grabbed photo from but looks quote close to my version indeed, except for mine has larger pieces of potatoes and its missing my fresh suggested garnishes!
  • Enjoy this affordable quick meal to feed your family fast and deliciously!

Reviews & Comments 6

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  • Good4U 4 years ago
    Review in IMI
    Soup Again
    Was this review helpful? Yes Flag
    " It was excellent "
    pointsevenout ate it and said...
    Great chowder. Nice and thick.
    Was this review helpful? Yes Flag
    " It was excellent "
    mark555 ate it and said...
    I'm a sucker for this kind of stuff. Thanks for sucking me in on this one!
    Was this review helpful? Yes Flag
    " It was excellent "
    chiki_minki ate it and said...
    Sounds great, can't wait to try it. Thanks
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  • wynnebaer 10 years ago
    Love anything corn...:)
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    What a fabulous recipe..hearty and so yummy looking! Many thank WAY high 5!! :) * * * * *
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