Vegged-Up Corn Chowder

Now that winter’s here, we love comfort food like soups and chowders. This is my favorite recipe for corn chowder, which over the years I’ve turned into a corn+vegetable chowder. It’s easy to make and delicious to enjoy on a cold winter’s day.


  • 1 can of corn
  • 4 cans of evaporated milk
  • 1 cup each of chopped onions, red peppers, carrots, potatoes, celery
  • 1 T. olive oil, bacon fat or butter
  • 1 t. each thyme, garlic salt and sage
  • S&P
  • a few shots of hot sauce
  • a few slices of cooked bacon


In a large saucepan, saute the vegetables in the oil, bacon fat or butter until fairly soft. Add the seasonings, corn, hot sauce and evaporated milk. Let the chowder simmer until the vegetables are tender. Before serving, crumble up some bacon on top of each cup of chowder.

This is great with sandwiches like BLTs, plus some sweet pickles. Serves 8-10.

Note: I find that the chowder tastes better when you let it cool completely for a few hours, then heat it up. But that’s just me. You certainly can eat it right away.

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