🕰️ Creamy 1950s Corn Chowder – A Cozy Throwback Classic

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🕰️ Creamy 1950s Corn Chowder – A Cozy Throwback Classic





Back in the 1950s, home cooks loved simple, hearty meals that stretched ingredients and filled bellies — and this Creamy Corn Chowder was a dinnertime favorite! Made with bacon, potatoes, sweet corn, and milk, it’s comfort food at its most nostalgic.

It’s the perfect soup for a chilly evening — rich, creamy, and just a little bit old-fashioned (in the best way). One spoonful, and you’ll feel like you’re back in Grandma’s kitchen.

💛 Simple ingredients. Timeless flavor. A true mid-century kitchen classic.

⭐ Why You’ll Love It

  • Creamy and hearty — the perfect cold-weather comfort food.

  • Simple ingredients straight from the pantry.

  • Budget-friendly and family-approved.

  • Classic taste with a modern touch!

🥣 Ingredients

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  • 4 slices bacon, diced

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 3 cups diced potatoes (Yukon Gold or russet)

  • 2 cups corn kernels (fresh, frozen, or canned)

  • 3 cups chicken broth

  • 1 cup milk

  • 1 cup heavy cream (or half-and-half for lighter version)

  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • Salt and black pepper to taste

  • Optional: ¼ tsp smoked paprika or thyme for flavor

  • Fresh parsley or chives for garnish

🍳 Instructions

  1. Cook bacon: In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving a little fat in the pot.

  2. Sauté veggies: Add onion and garlic to the pot; cook until soft and fragrant (about 3 minutes).

  3. Add potatoes and broth: Stir in potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (10–12 minutes).

  4. Make it creamy: In a small saucepan, melt butter, whisk in flour, and cook for 1–2 minutes. Slowly whisk in milk and cream until smooth. Add this mixture to the soup pot.

  5. Add corn and seasonings: Stir in corn, bacon, salt, pepper, and any herbs. Simmer for another 5–7 minutes, stirring often, until thickened.

  6. Serve: Ladle into bowls and garnish with parsley or extra bacon bits.

💡 Retro Tip!

In the 1950s, home cooks often used evaporated milk for a rich, silky base — you can swap that for the cream to keep it authentic!

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