Corn chowder from The New Basics Cookbook (page 98) by Julee Rosso and Sheila Lukins

  • scallions
  • red peppers
  • cilantro
  • corn
  • half and half cream
  • onions
  • bacon
  • potatoes
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on May 30, 2017

    This is a pretty basic corn chowder that I’ve made a number of times since I bought this book years ago. It is comfort food. The one alteration that I always make is that I cook the bacon until it is crispy and then remove it before adding the onions. I don’t add the bacon back in until the end. I also sometimes replace the red pepper with a jalapeno.

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