Corn Chowder


  • 1 TBS. Unsalted Butter
  • 3 Slices of Bacon diced
  • 2 Cups Corn (please see the Harvest Corn Recipe on this website)
  • 1 Medium Onion diced
  • 1 Large Clove Garlic minced
  • 1 Small Green Pepper diced
  • 1 Small Red Pepper diced
  • 1 tsp. Crushed Dried Red Pepper (add more for spice)
  • 1 tsp. Thyme
  • 1/4 cup White Wine
  • 2 TBS. Flour
  • 2 ½ cups Chicken Broth, reserve ½ cup
  • 1 cup ½ & ½ milk
  • Salt & Pepper to taste


In large sauce pan sauté bacon. Add the Butter, Onion, Garlic, Green Pepper and Red Pepper and cook until tender, about 5 minutes. Add Corn, Thyme and Red Crushed Dried Red Pepper.  Add Flour. Stir and cook for about 2 minutes. Whisk in Wine and Chicken Stock. Bring to a simmer and cook for 15 minutes. Reduce heat to low. Add ½ & ½ milk. Add reserved chicken broth to desired consistency. Season with salt and pepper.

For the corn I used my Harvest Corn that I had frozen in my freezer. You can also substitute canned corn.



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