Amy Kushnir of My Texas Today prepared Corn Chowder on News 8 Daybreak Saturday, April 6.


  • 4 slices bacon, cut into 1" pieces
  • 2 Tbs. onion, finely chopped
  • 2 cups corn, fresh or frozen
  • 2 cups potato, peeled and diced
  • 1 cup carrot, peeled and diced
  • 1 jalapeno, diced (with or without seeds)
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 3 cups chicken broth
  • 2 cups milk
  • 1 cup heavy cream
  • salt/pepper to taste
  • optional - shredded cheddar cheese & extra bacon for toppings


  1. In a large pot, fry bacon pieces until crisp.
  2. Add onion and saute until soft.
  3. Add corn, potatoes, jalapeno and carrots to saute.
  4. Add butter and all-purpose flour.
  5. Stir until thoroughly mixed.
  6. Pour in chicken broth and bring to a slow boil.
  7. Once boiling, turn heat down to medium-low and let cook for about
  8. 15 min. or until potatoes are just tender.
  9. Slowly stir in milk and cream.
  10. Add salt and pepper to taste. Bring to a slow boil.
  11. Quickly turn heat to low and allow to thicken for another 10 min. or more stirring occasionally.
  12. Serve immediately.
  13. Top each serving with shredded cheddar cheese and more crispy bacon pieces, if desired.

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