Quick Creamy Corn Chowder

Kitchen Tested
  • Yield 6 servings

A new take on a classic recipe this recipe uses common items to create a creamy blend for a cold day.

Jill Melton


4 ears fresh corn
4 slices bacon
1 small white onion, chopped
4 red potatoes, peeled and chopped
5 cups 2 percent reduced-fat milk
1/2 cup Alouette cheese and artichoke spread
1 teaspoon salt
1 to 2 cup chopped arugula or spinach


  1. Cut corn kernels from cob. Scrape cobs with back of knife to release milk. Set aside.
  2. Cook bacon in large Dutch oven. Remove from pan, drain and crumble.
  3. Add onions and corn to bacon drippings. Saute 10 minutes.
  4. Add potatoes and milk.
  5. Cook 10 minutes or until thick and creamy. Add Alouette cheese and stir until melted and creamy.
  6. Stir in salt and arugula. Serve with crumbled bacon. Makes 8 cups.



Get every new post delivered to your Inbox.

Join 239 other followers