Salem Tavern Maryland Corn Chowder


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


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.

Blend in stock, stirring well. Add creamed corn, salt, pepper and oregano.

Bring soup to a boil. Add potatoes, reduce heat and simmer 15 minutes, until potatoes are tender.

Add corn and hot sauce. Taste for seasoning and adjust if necessary.

Stir in cream, heat through and serve.

Makes 1 gallon

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