Best 10 Corn Chowder Canadian Style Recipes

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Canadian corn chowder is a hearty and flavorful dish that is perfect for a cold winter day. It is a creamy soup made with fresh corn, potatoes, bacon, and other vegetables. The soup is often served with a side of bread or crackers. Corn chowder is a popular dish in Canada and is often served at potlucks and other gatherings. There are many different recipes for corn chowder, but they all share the common ingredients of corn, potatoes, and bacon. Some recipes also include other vegetables, such as celery, onions, and carrots. The soup is usually thickened with flour or cornstarch, and it is often seasoned with salt, pepper, and other spices.

Check out the recipes below so you can choose the best recipe for yourself!

CORN CHOWDER



Corn Chowder image

Provided by Nancy Fuller

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

4 slices bacon, sliced to 1/4-inch pieces
1 tablespoon butter
3 cloves garlic, roughly chopped
2 stalks celery, medium dice
1 medium carrot, medium dice
1 onion, medium dice
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
4 cups homemade or low-sodium chicken stock
4 ears corn, kernels removed or 12 ounces frozen corn kernels
1 medium baseball-size red potato, medium dice
1 teaspoon chopped fresh thyme
2 cups whole milk

Steps:

  • Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
  • Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

CANADIAN LIVING CORN CHOWDER



Canadian Living Corn Chowder image

Make and share this Canadian Living Corn Chowder recipe from Food.com.

Provided by Laureen in B.C.

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 slices bacon, chopped
1 onion, chopped
2 celery ribs, chopped
1 tablespoon flour
2 -3 cups chicken stock
1 large potato, peeled and diced
2 cups milk
2 cups corn, cream style
salt and pepper

Steps:

  • In large heavy saucepan , cook bacon until crisp. Add onion and celety cooking until soft, but not brown. Stir in flour and them slowly adding in chicken stock. Add potatoes and simmer 10 minutes or until tender.
  • Add milk and cream corn. simmer about 10 minutes. Add salt and pepper to taste. Do not boil.

OLD-FASHIONED CORN CHOWDER



Old-Fashioned Corn Chowder image

I always loved Mama's corn chowder, but I think I've outdone her recipe. Instead of making the standard roux, a paste of cooked flour and butter, or using pureed potatoes to thicken the chowder, I puree a couple of cans of whole kernel corn with chicken broth...What a difference!!! And, since I use fresh corn, I toss the cobs into my simmering "chowdah" and fish them out before serving...this little step is enough to push the chowder from terrific to exceptional. Mama would be proud!!!!

Provided by Alan in SW Florida

Categories     Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 ears corn
2 (15 ounce) cans whole kernel corn, drained
5 cups store-bought low sodium chicken broth
3 -4 slices bacon, chopped fine (I prefer the sweet smokiness of bacon over salt pork, which is what Mama used...your decision!)
1 onion, chopped medium (about 1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb red potatoes, scrubbed and cut into 1/2-inch cubes (about 3 good-sized potatoes...I like the red potatoes over other types,since they retain their shape)
1 cup heavy cream
4 scallions, sliced thin (green onions)

Steps:

  • Cut the kernels from the ears of corn. (I know that cutting kernels from corn can be somewhat of an awkward job. Here's a TIP on how to steady the cob and keep the kernels from flying all over the place, all the while maneuvering a sharp knife: Cut the cob in half crosswise (NOT lengthwise), then stand on its flat, cut end. Using a chef's knife, cut the kernels off the ear, one side at a time.) Reserve the kernels and the cobs separately.
  • Puree the drained, canned corn and 2 cups of the chicken broth in a blender until smooth.
  • Cook the chopped bacon in a Dutch oven or large heavy pot over medium heat until crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve. Cook the chopped onion, fresh corn kernels, salt, and pepper in the bacon fat until the vegetables soften and turn golden brown, 8 to 10 minutes.
  • Add the potatoes, corn puree, remaining 3 cups of chicken broth, and the reserved corncobs to the pot and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 to 20 minutes. Discard the cobs and stir in the the heavy cream, scallions, and reserved bacon. Season with additional salt and pepper to taste and serve. (The chowder can be refrigerated in an airtight container for up to 3 days).

CORN CHOWDER CANADIAN STYLE



Corn Chowder Canadian Style image

This recipe is so easy to cook and it makes a great stick-to-your-ribs meal on a cold day.

Provided by Nicole Neufeld Martin

Categories     Chowder

Time 45m

Yield 6

Number Of Ingredients 10

1 pound bacon
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups milk
3 large potatoes, diced
1 (19 ounce) can corn, drained
1 pinch paprika

Steps:

  • Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet; cook and stir vegetables until slightly softened, about 5 minutes.
  • Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes.
  • Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 62.3 g, Cholesterol 50.5 mg, Fat 18.6 g, Fiber 6.9 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 984.2 mg, Sugar 13.4 g

POTATO CORN AND CANADIAN BACON CHOWDER



Potato Corn and Canadian Bacon Chowder image

Make and share this Potato Corn and Canadian Bacon Chowder recipe from Food.com.

Provided by dicentra

Categories     Chowders

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups chicken broth
3 cups red potatoes, peeled and cubed
2 cups corn
1 large onion, chopped
1 garlic clove, minced
6 ounces Canadian bacon, julienned
1 large bay leaf
3/4 teaspoon thyme
1/4 teaspoon dry mustard
2 cups whole milk, divided
2 tablespoons cornstarch
salt and pepper

Steps:

  • Combine all ingredients except milk, cornstarch, salt and pepper in slow cooker; cover and cook on high for 4-5 hours, adding 1 1/2 cups milk during last 30 minutes.
  • Discard bay leaf. Process half the soup in food processor or blender until smooth; return to slow cooker.
  • Cover and cook on high for 10 mintues; stir in combined 1/2 cup milk and cornstarch, stirring 2-3 mintues. Season to taste with salt and pepper.

Nutrition Facts : Calories 238.8, Fat 6.4, SaturatedFat 2.5, Cholesterol 23.4, Sodium 854.8, Carbohydrate 32.2, Fiber 3, Sugar 8.8, Protein 14.8

DELICIOUS CORN CHOWDER



Delicious Corn Chowder image

This recipe if from the Fit for Life cookbook and is delicious! Even my mother, who loathes chowders, demands to eat this again.

Provided by kbell22

Categories     Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 cups diced white onions or 2 cups diced yellow onions
1 1/2 cups diced celery
1/2 cup diced carrot
3/4 cup diced yellow bell peppers or 3/4 cup diced green bell pepper
4 cups peeled and cubed potatoes, 1/2 inch or smaller
1/4 teaspoon ground sage
8 cups water
2 tablespoons light miso or 2 tablespoons vegetable broth
3 cups corn kernels (or more)
3 tablespoons minced green onions

Steps:

  • Heat oil in soup pot.
  • Add onions, celery, carrot and pepper.
  • Saute until the veggies begin to soften.
  • Add the potatoes and sage.
  • Mix the ingredients well and saute another 3 minutes.
  • Add water and bring to a boil.
  • Cover and simmer over medium-low heat for 10-15 minutes, or until potatoes are tender but not mushy.
  • Remove 1/2 cup liquid from the pot and dissolve miso in it.
  • (skip that step if you are using vegetable broth).
  • Add miso or broth to soup and mix well.
  • Cook soup an additional minute, stirring continuously.
  • Remove one third of soup with lots of veggies in it and set aside.
  • Blend the remaining ingredients until smooth.
  • Stir in the reserved soup, corn and green onion.
  • Bring soup to a low boil, stirring frequently.
  • Simmer for 10 minutes on low heat, continuing to stir so that soup doesn't stick to pot.

Nutrition Facts : Calories 209, Fat 2.9, SaturatedFat 0.4, Sodium 38.5, Carbohydrate 44.9, Fiber 6.2, Sugar 3.6, Protein 6.1

CORN CHOWDER CANADIAN STYLE



Corn Chowder Canadian Style image

This recipe is so easy to cook and it makes a great stick-to-your-ribs meal on a cold day.

Provided by Nicole Neufeld Martin

Categories     Chowder

Time 45m

Yield 6

Number Of Ingredients 10

1 pound bacon
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups milk
3 large potatoes, diced
1 (19 ounce) can corn, drained
1 pinch paprika

Steps:

  • Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet; cook and stir vegetables until slightly softened, about 5 minutes.
  • Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes.
  • Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 62.3 g, Cholesterol 50.5 mg, Fat 18.6 g, Fiber 6.9 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 984.2 mg, Sugar 13.4 g

CORN CHOWDER CANADIAN STYLE



Corn Chowder Canadian Style image

This recipe is so easy to cook and it makes a great stick-to-your-ribs meal on a cold day.

Provided by Nicole Neufeld Martin

Categories     Chowder

Time 45m

Yield 6

Number Of Ingredients 10

1 pound bacon
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups milk
3 large potatoes, diced
1 (19 ounce) can corn, drained
1 pinch paprika

Steps:

  • Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet; cook and stir vegetables until slightly softened, about 5 minutes.
  • Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes.
  • Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 62.3 g, Cholesterol 50.5 mg, Fat 18.6 g, Fiber 6.9 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 984.2 mg, Sugar 13.4 g

CORN CHOWDER CANADIAN STYLE



Corn Chowder Canadian Style image

This recipe is so easy to cook and it makes a great stick-to-your-ribs meal on a cold day.

Provided by Nicole Neufeld Martin

Categories     Chowder

Time 45m

Yield 6

Number Of Ingredients 10

1 pound bacon
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups milk
3 large potatoes, diced
1 (19 ounce) can corn, drained
1 pinch paprika

Steps:

  • Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet; cook and stir vegetables until slightly softened, about 5 minutes.
  • Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes.
  • Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 62.3 g, Cholesterol 50.5 mg, Fat 18.6 g, Fiber 6.9 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 984.2 mg, Sugar 13.4 g

HOMESTYLE CORN CHOWDER



Homestyle Corn Chowder image

Make and share this Homestyle Corn Chowder recipe from Food.com.

Provided by Cooking to Perfecti

Categories     Chowders

Time 1h10m

Yield 12 cups

Number Of Ingredients 11

4 slices raw bacon, sliced
1 -2 medium onion, chopped
3 cups peeled and diced potatoes
3 cups water
3 tablespoons margarine
1/4 cup flour
2 cups milk
2 -3 cups diced ham
2 (12 ounce) cans whole kernel corn, undrained
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large pot, cook bacon until almost crisp.
  • Add onion and cook until soft.
  • Add potatoes and water; cover and simmer until tender (about 10 minutes).
  • In a medium saucepan, melt butter; blend in flour, and gradually add milk stirring until thick and smooth.
  • Add thickened flour, ham, corn, salt, and pepper to large pot.
  • Bring almost to a boil (don't boil!).
  • Add milk if chowder is too thick.
  • Serve warm.

Tips:

  • For a creamy chowder, use half-and-half or milk instead of water.
  • To make the chowder thicker, add more flour or cornstarch. If you use cornstarch, be sure to mix it with a little water before adding it to the chowder.
  • For a smokier flavor, add some smoked paprika to the chowder.
  • To add a bit of sweetness, add a pinch of sugar to the chowder.
  • Garnish the chowder with fresh parsley, chives, or bacon bits.
  • If you want to make the chowder ahead of time, cook it according to the recipe and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the chowder over low heat until warmed through.

Conclusion:

Corn chowder is a delicious and hearty soup that is perfect for a cold weather day. It is easy to make and can be customized to your liking. With its creamy texture, smoky flavor, and sweet corn, corn chowder is sure to please everyone at your table.

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