You are here: Home » Recipes » Quick Creamy Corn Chowder 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 PrintEmail Ingredients 4 ears fresh corn4 slices bacon1 small white onion, chopped4 red potatoes, peeled and chopped5 cups 2 percent reduced-fat milk1/2 cup Alouette cheese and artichoke spread1 teaspoon salt1 to 2 cup chopped arugula or spinach Instructions Cut corn kernels from cob. Scrape cobs with back of knife to release milk. Set aside. Cook bacon in large Dutch oven. Remove from pan, drain and crumble. Add onions and corn to bacon drippings. Saute 10 minutes. Add potatoes and milk. Cook 10 minutes or until thick and creamy. Add Alouette cheese and stir until melted and creamy. Stir in salt and arugula. Serve with crumbled bacon. Makes 8 cups.