Corn Chowder Recipe – A Halloween Tradition

corn chowder recipeEvery holiday is about traditions. Even Halloween has a tradition in our house and it’s called Roasted Corn Chowder.

Haloween in South Pasadena is a really big deal. We live in a flat and well-lit area so kids from all of the surrounding neighborhoods come to our town to Trick or Treat. I always have lots of candy, like 500 to 700 pieces. We finally learned to buy a little extra rather than scrambling to send my husband to the grocery store two or three times in the night!

So yes, Halloween is also expensive. That’s a lot of candy!

I always make homemade corn chowder for our family and friends. We usually eat from mugs because every time we try to sit down the doorbell rings again!

corn chowder recipe

Yield: 8 servings

Corn Chowder Recipe

This thick corn chowder has become a tradition at our house and it is served every Halloween. If you can, make it the night before because I think it is better on day two. And it's great with corn muffins.
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients

  • 7 ears corn
  • 1 large red bell pepper
  • 3 slices diced bacon
  • 1 3/4 cup chopped onion
  • 1 stick butter
  • 3 TBL flour
  • 4 1/2 cups chicken stock
  • 2 large potatoes, peeled and cubed
  • 1 1/2 cups half and half
  • 2 TBL chopped green onion

Instructions

Cut the fresh corn from the cob and cook with 1/4 cup water until fully cooked.

Grill pepper and peel, seed and chop. (If you want a trick to do this very easily, use your gas stovetop. Place the red pepper on a gas flame and turn with tongs until it is entirely black. Place in a brown paper bag for ten minutes to cool. Run under cold water and easily peel off the skin. Cut, seed, and chop into small pieces.)

Saute bacon till just crisp, add onion, butter and saute until soft.

Sprinkle with flour and stir two minutes. Add stock and potatoes, simmer 10 minutes.

Stir in corn, peppers and half and half. Simmer until thick, about 20 minutes.

The ingredients for the Corn Chowder are wonderful. I use a lot of fresh ingredients such as corn, potatoes, peppers, and onions.

corn chowder recipe

It’s easy to cut the corn off the cob and cook it on the stove top. Just cut the fresh corn from the cob and cook with 1/4 cup water until fully cooked.

corn chowder recipe

Grill pepper and peel, seed and chop. (If you want a trick to do this very easily, use your gas stovetop. Place the red pepper on a gas flame and turn with tongs until it is entirely black. Place in a brown paper bag for ten minutes to cool. Run under cold water and easily peel off the skin. Cut, seed, and chop into small pieces.)

corn chowder recipe

Saute bacon till just crisp, add onion, butter and saute until soft.

corn chowder recipeSprinkle with flour and stir two minutes. Add stock and potatoes, simmer 10 minutes.

Stir in corn, peppers and half and half. Simmer until thick, about 20 minutes.

corn chowder recipe

NOTE:

I think this chowder is actually better the day after. It thickens and is great served with corn muffins.

Happy Halloween everyone!

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4 thoughts on “Corn Chowder Recipe – A Halloween Tradition

  1. This sounds really good! I think I’ll try tomorrow! Thank you for pictures and clear steps but at what point do you transfer ingredients to a pot? At the point when you add the chicken stock? Thank you!!

  2. Sounds like a good “Fall-ish” soup! How many cups of corn would 7 cobs approx. be. There is no sweet corn around here now! Thankyou..

  3. Awe-sweet home Pasadena ( or South Pas as my Mom called it) II have such wonderful memories of Pasadena/San Marino Halloweens. I live in Old Towne Orange now-and this year I have 1500 pieces of candy waiting. I have run out every year so I am ready this year. It is insane around here, I guess we are the South Pas of the OC. You cannot even drive on the streets as it is wall to wall Trick or Treaters. Get the coffee brewing-I am in for the duration…

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