Hearty Corn Chowder

Now that Fall is upon us, we are looking forward to making warm, hearty meals in the company of great friends and family. Warm up with this simple but delicious corn chowder.


  • 3 cups Ontario whole kernel corn
  • 6 slices of bacon, chopped
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup chopped green sweet pepper
  • 1 tbsp chili powder
  • 3 cups chicken broth
  • 1 cup cubed, peeled potato (1 medium)
  • 4 tbsp all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-1/2 cups milk
  • 2 tbsp snipped fresh parsley


In medium pot; cook bacon until crisp, drain drippings leaving 1tbsp. in pot with bacon

Add onion and sweet pepper and cook until onion is tender but not brown. Add chili powder and cook 1 minute further

Stir in chicken broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in parsley and serve.

Note: For richer soup use 10% cream in place of milk.