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  • 4 ears fresh corn
  • 4 slices bacon
  • 1 small white onion, chopped
  • 4 red potatoes, peeled and chopped
  • 5 cups 2 percent reduced-fat milk
  • 1/2 cup Alouette cheese and artichoke spread
  • 1 teaspoon salt
  • 1 to 2 cup chopped arugula or spinach


  1. Cut corn kernels from cob. Scrape cobs with back of knife to release milk. Set aside.
  2. Cook bacon in large Dutch oven. Remove from pan, drain and crumble.
  3. Add onions and corn to bacon drippings. Saute 10 minutes.
  4. Add potatoes and milk.
  5. Cook 10 minutes or until thick and creamy. Add Alouette cheese and stir until melted and creamy.
  6. Stir in salt and arugula. Serve with crumbled bacon. Makes 8 cups.

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The recipe was originally published as Quick Creamy Corn Chowder on

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