One of my favorite memories as a kid is from a family trip up to the Heavenly ski resort in Lake Tahoe. I spent a long and exhausting day exploring the intermediate slopes with a group ski instructor and eventually met up with my dad for food and fun.


We stomped into the resort’s restaurant, (as I recall it, we’re still wearing ski boots, but typing that out now it doesn’t seem likely), and my dad sauntered up to the woman taking orders and got us hot chocolate (he’s a smart man) and big, steaming bread bowls filled with corn chowder.


It was probably a mix of exhaustion and nostalgia, but that was the best damn soup I’d ever had.


Since then I often find myself craving corn chowder when I’m in a need of a little TLC. The following recipe is a combination of several found online, plus a whole lot of tweaking. Hope you enjoy it as much as I do!


Homemade Corn Chowder
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4-6
  • 4 slices bacon
  • 2 cups chopped onions
  • 1 can corn, drained
  • 1 pound potatoes, cut into ½ pieces (peeled, if that's your preference)
  • ½ cup cream
  • 1½ cups whole milk
  • 1 cup chicken broth
  • 1 can cream of potato soup
  • Pinch of red pepper flakes
  • Fresh sage, finely chopped (I use an entire box of fresh sage leaves - but if you're not a big fan, reduce it to two tablespoons)
  • Black pepper
  • Salt
  1. Cook bacon in a large pan until crisp.
  2. Transfer bacon to paper towel.
  3. Pour off all but three tablespoons of drippings from the pan.
  4. Saute onions in bacon drippings over medium high heat until softened (about five minutes)
  5. Mix in potatoes, cream, milk, corn, broth, cream of potato soup, red pepper flakes and half of sage and simmer until the potatoes are tender and the soup is reduced to your liking (about ten minutes).
  6. Add crumbled bacon and remaining sage, then simmer for an additional five minutes.
  7. Add salt and pepper to taste and serve.
  8. Enjoy!
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Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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