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Delicious Corn Chowder (Délicieuse chaudrée au maïs)


Photo by Perry Jackson

Bossé’s mother would make this chowder on Thursdays in the weekly soup rotation, as they would often have run out of meat by then in the week. This version features canned corn to make it both economical and handy.

Recipe courtesy of Alain Bossé, The Kilted Chef, from the book The Acadian Kitchen: Recipes from Then to Now


  • 2 lb (900 g) potatoes, peeled and cubed
  • 1 lb (450 g) uncooked bacon, diced
  • 1 large onion, chopped
  • ¼ cup (60 ml) all purpose flour
  • 3 cups (750 ml) whole milk
  • 3 cups (750 ml) chicken stock
  • ½ tsp (2 ml) salt
  • ½ tsp (2 ml) fresh ground pepper
  • 2 14-oz (400 g) cans cream corn
  • 2 12-oz (355 g) cans corn nibblets


  1. Place potatoes in large pot and cover with salted water. Boil until fork tender. Drain and divide into halves. Mash one. Set both aside.
  2. In sauté pan, fry bacon until crisp and set aside. Fry onion in bacon fat.
  3. Over medium heat, in large pot, place onion and flour, heating until flour dissolves. Stir to avoid lumps.
  4. Add milk and stock, bring to boil. Stir in salt, pepper, bacon, corn, potatoes.
  5. Heat gently until warmed through.

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