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Salem Tavern Maryland Corn Chowder



  • 1 1/2 pounds bacon, diced
  • 1/2 pound onion, diced
  • 3/4 cup flour
  • 10 3/4 cups chicken stock (or bouillon)
  • 4 cups creamed corn
  • Salt to taste
  • 1/2 tablespoon black pepper
  • Pinch oregano
  • 1 pound corn kernels, fresh or frozen
  • 1 pound potatoes, peeled, finely diced
  • 2 3/4 cups heavy cream
  • Hot-pepper sauce, to taste


  1. In large soup pot, sauté bacon and onion until onion is tender. Add flour and reduce heat to low. Cook, stirring, about 7 minutes. Do not allow flour to brown.
  2. Blend in stock, stirring well. Add creamed corn, salt, pepper and oregano.
  3. Bring soup to a boil. Add potatoes, reduce heat and simmer 15 minutes, until potatoes are tender.
  4. Add corn and hot sauce. Taste for seasoning and adjust if necessary.
  5. Stir in cream, heat through and serve.

Yield: about 1 gallon

Source: Chef John Deschler, Salem Tavern

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