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Corn Chowder Soup

It's the time of year where we are known far and wide for our high-quality Chilliwack Corn.
Every fall I can't wait to dig in and pull the last of the fresh potatoes, carrots, onions and of course fresh corn. This year is been extra special, as we have our own fresh corn.
Corn Chowder Soup has been a favorite for years. It brings back memories to many ski vacations.
I will give you the original recipe, whereas I actually double all the vegetables. We all like our soup thick.

Ingredients
  • 4 cups cubed potatoes
  • 2 cups carrots, sliced
  • 2 cups celery stalks, sliced
  • 2 medium onions
  • 2 green peppers
  • 1 pound bacon or substitute 1 1/2 pound farmer sausage. ( approximately 1 ring) cut into bite-size pieces
  • 2 - 10-ounce tins creamed corn ~ I use fresh corn from about 4 large cobs.
  • 2 - 10-ounce tins cream of celery soup
  • 2 - 10-ounce tins cream of mushroom soup
  • 2 quarts milk
  • 1/2 teaspoon crushed red pepper
  1. Cook potatoes, carrots, and celery together in a small amount of water.  Drain. 
  2. Saute' onions, green peppers and meat.
  3. Place meat, vegetables, and remaining ingredients into a large soup pot.  If using fresh corn, cook and remove kernels.  Heat slowly as milk tends to scorch easily. Stir often.  
Tip: Reheat the chowder in the microwave to prevent scorching.

Cut, Chop and Saute'

You can almost taste this. Imagine the aroma in your kitchen. Hope you can all get out there and find some fresh Chilliwack Corn.  I freeze this soup. No soup tastes as good as fresh, but when one does not have the fresh produce in winter, this is second best.

15 comments:

  1. Marg..I like the squiggly lines..smile:) And I cut my farmer sausage the same way you do for soup. This corn chowder looks marvellous!

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  2. The soup looks so comforting and good. Thanks for sharing the recipe!

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  3. That's something I've never made! But I like buying the Progresso soup ...I'm sure this is SO much better!

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  4. Mmmmm..... looks yummy good. I always associate 'chowder' with 'clam' and turn away... smile.. your soup could give 'chowder' a whole new 'taste' !

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  5. This looks like an expanded version of mine and I'm sure the taste could be described in a similar way. I've never used fresh corn, but even with canned corn, the flavor of corn and potatoes with farmer sausage is a real comfort type food.

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  6. I love Corn Chowder. The fallish foggy mornings have me thinking of soup. . .thanks Marg.

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  7. OOOOH that looks like PURE Heaven..Hubby won't like it, so I will save it for a rainy day just for me, I LOVE soup of any type :)

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  8. That does look yummy! I actually have all the ingredients too. My freezer might need some soup.

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  9. My recipe is almost the same... although I grate my carrots... so we don't notice them so much.. haha works like a charm with the little ones!

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  10. I make something very similar (always with Rempel's farmer sausage), but I add some crushed red pepper flakes to give it a bit of zip.

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  11. I love corn chowder and would like to try your recipe but I am intolerant of MSG and find it very difficult to find tinned soups that don't contain MSG. I usually make all my soups from scratch. I'll keep looking for a corn chowder recipe that doesn't require using canned soups. This site is amazing.
    Rosemary

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  12. Hi Rosemary,
    Your comment is appreciated. To make your own cream soup base, you could cook onion and mushrooms in a bit of oil or butter, stir in flour and then a cup or two of light cream. To that you could add a cup or two of broth and your fresh corn, cooked potatoes, chopped smoked ham, or sausage. experiement with the flavors and amount of liquids you like.

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  13. This chowder was delicious! I doubled the recipe and cooked it in my crock pot for a working crew here at our farm.

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  14. How much farmer sausage was required?

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    Replies
    1. I use about 1 pound of farmer sausage. It gives a wonderful smoked taste.

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