Bacon Corn Chowder with Rivlets

While processing around 12 dozen ears of corn from my garden I decided to come up with a recipe that would make that fresh corn sing. I combined an old german family recipe for Rivlet soup with a corn chowder.  My family said that I hit the nail on the head with this dish.

Using fresh corn with all its milky goodness makes a world of difference in this dish. You will have to chase people away from the pan to keep them from eating it all in one sitting.



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Bacon Corn Chowder with Rivlets

Course Main Course, Soups
Cuisine American
Keyword bacon, chowder, corn, Rivlets
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8


  • 1 lb Bacon chopped
  • 1 medium onion diced
  • 3 medium russet potatoes cut into 1/2" cubes
  • 3 Tbs Ham soup base
  • 2 cups heavy cream
  • 6 cups fresh corn sliced from cob with as much corn milk as you save
  • salt & freshly ground black pepper to taste


  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 2 quarts Water


  • Brown bacon in a heavy stockpot.
  • When the bacon is mostly browned add onion.
  • Once the onion is translucent add the potato cubes and water.
  • Let the bacon, onion and potato mix boil until potatoes become tender.
  • Add Ham soup base, evaporated milk and the fresh corn and simmer while making hand noodles.
  • Place flour and a pinch of salt in a bowl and add two beaten eggs.
  • Stir with your hands until you have a lightly sticky noodle dough. You may need to add more flour to bring it to the right consistency.
  • Pinch the dough into small dime sized lumps and add to soup.
  • Stir frequently to distribute noodles for even cooking.
  • Let soup simmer for 15 minutes, season with salt and pepper and serve.

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