Corn Chowder

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  • Cook time icon 20 minutes Prep | 20 minutes Cooking
  • Servings icon 8-10 Servings
Duke's Corn Chowder in a Bowl


  • 5 slices bacon, cut into ¼-inch strips
  • 1 large onion, chopped
  • ½ cup diced red pepper
  • 1 lb. russet potatoes, peeled and cut into 1” cubes
  • 4 cups chicken stock
  • ½ tsp. dried thyme
  • ¼ tsp. granulated garlic
  • 2 Tbsp. flour
  • ½ cup milk
  • 2 (15 oz.) cans corn, drained
  • ½ cup heavy cream
  • ¼ cup Duke’s Mayonnaise
  • Salt and pepper to taste
  • Chopped chives, for garnish


1. In a large stock pot over medium heat, cook bacon until crisp. Remove bacon, drain on a paper towel.

2. Add onion and red pepper to pot and sauté for 5-6 minutes.

3. Add potatoes, chicken stock, thyme and garlic. Bring to a simmer, cover, cook for 10-15 minutes, or until the potatoes are tender.

4. Once potatoes are tender, use a potato masher and roughly mash about ½ of the potatoes.

5. In a small bowl, whisk flour into milk, then stir into the pot. Add corn, cream, mayonnaise and bacon. Stir to combine, cook until heated through.

6. Season with salt and pepper; top each serving with chopped chives.


Vegetarian version: omit the bacon, substitute vegetable stock for the chicken stock.

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