Potato & Corn Chowder

chowder.jpgMost of my recipes are spur of the moment, and off the top of my head.  Which is why it has taken me so long to start posting them.  This one became a family favorite the first time I made it, and I got a ton of requests when I posted the pictures online.  LOL, actually I think there were more threats than requests, so here ya go!   I’ve also attached a like for you to download it.

If you decide to make it, please comment and let me know.  I’d also love for you to post pictures and/or videos online and tag it #itskeisharene.



4-5 FRESH ears of corn

1 stalk of celery

1 small yellow onion

½ of a medium-large bell pepper

4-5 Yukon Gold Potatoes (peeled)

1 pint of heavy cream

32 ounces of chicken stock

½ stick of unsalted butter

¼ cup of olive oil

6 stripes of crisp bacon (can be used as a garnish or you can add it to the chowder while it’s cooking)

1 cup of shredded cheese (I prefer pepper jack)

2 green onions

Makes approximately 6 large bowls

Pink Himalayan sea salt

Cracked pepper

This recipe works is best made in a slow cooker, but if you’re pressed for time you can make it on the stove top.

  1. Use large knife to cut corn from the cob
  2. Dice onions, celery, and bell pepper
  3. Cut potatoes into cubes and set aside
  4. If you’re using a slow cooker, pour olive oil into a skillet and heat it up (medium heat)
    1. If you’re using the stove top pour olive oil into a large pot and heat it up (medium heat)
  5. Once the olive oil begins to pop add in the corn, bell pepper, onions, and celery (Holy Trinity)
  6. For slow cooker, set it for 3-4 hours and add the following ingredients
    1. potatoes
    2. chicken stock
    3. butter
    4. heavy cream
    5. mixture of corn, celery, bell peppers, and onions
    6. salt and pepper to taste

For stove top, add potatoes, chicken stock, butter, heavy cream, salt and pepper to the pot with the Holy Trinity.  Place a lid over the pot and simmer over low to medium heat for about 25-30 minutes, stirring periodically.  Once the potatoes are soft, the meal is done! 

Most of the flavor in this recipe comes from the vegetables, which is why I only use a small about of salt and pepper

Serve the chowder in a bowl and top it off with a little bit of shredded cheese, bacon, and the green onions.


  • Most grocery stores sell pre-cut containers of freshly chopped onions, peppers, and celery (aka The Holy Trinity).
  • The smaller the potatoes are cut, the faster it cooks
  • Hormel REAL bacon pieces (in the glass jar)
  • Bag of frozen corn
  • If you’re making this during the holiday season, you might want to use red and green peppers
  • I like to keep extra heavy cream and chicken stock on hand in case I feel the need to add more to stretch the recipe out
  • Instead to topping it off with the bacon, cheese, and onions I like to make 3 grilled cheese sandwiches and cut them into cubes to place on top of the chowder.
  • French bread or pita goes well on the side as well

Printable copy

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