Bacon Corn Chowder Recipe
Bacon Corn Chowder Recipe photo by Taste of Home

Bacon Corn Chowder Recipe

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I'VE SERVED this chowder for so many years that I don't remember where I got the recipe. It's one of my husband's favorite meals. It serves the two of us generously. If there's some left over, I freeze it for another time. -Joan Baskin, Black Creek, British Columbia
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings

Ingredients

  • 6 bacon strips, diced
  • 3/4 cup diced celery
  • 1 small onion, diced
  • 1 cup diced uncooked potato
  • 1 cup water
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup milk
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 342 calories, 22 g fat (9 g saturated fat), 31 mg cholesterol, 1,083 mg sodium, 31 g carbohydrate, 3 g fiber, 8 g protein.

Directions

  1. In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water. Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers. Yield: 4 servings.
Originally published as Bacon Corn Chowder in Reminisce September/October 1998, p49

Nutritional Facts

1 serving (1 cup) equals 342 calories, 22 g fat (9 g saturated fat), 31 mg cholesterol, 1,083 mg sodium, 31 g carbohydrate, 3 g fiber, 8 g protein.

Reviews for Bacon Corn Chowder

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 5, 2013

Sorry, I didn't like this recipe that much. The remarks from the recipe contributor state that it's 2 servings with some leftover; Taste of Home says it's 4 servings. No way is this 4 servings. I thought it was too much bacon and too few potatoes. I thought it would be better with carrots and without the creamed corn. I thought it called for too much milk.

MY REVIEW
Reviewed Mar. 22, 2012

I thought this was delicious, but I did make a few changes. I cooked the diced bacon on its own until crisp, then removed it from the pan and cooked the celery and onions in the rendered bacon grease. The potatoes I cooked in a cup of chicken stock in a separate pan while the onions and celery cooked down, then added the cooked potatoes to the main pot and continued as directed. I also added an extra cup of frozen sweet corn, for more corn flavor, and served with a sprinkling of the bacon. This way the bacon stays crisp and packs more of a flavor punch.

MY REVIEW
Reviewed May. 17, 2011

I feel sorry for the husband who said it was the best meal he had had in a long time., Bless his heart, he needs to definitely get out more often because this receipe and all of the receipes for the creamy potatoes are so lame it is pitiful. I ahve been cooking since I was 100 and I could do better than that by the time I was 12. Feel sorry for those of you who think this is so wonderful.What would you do if you ever had something really good to eat??????

MY REVIEW
Reviewed Feb. 11, 2011

Pretty weak and bland for Bacon Corn Chowder. But it can be fixed with a few tweaks:

Replace 1 cup of water with I cup of chicken stock.

Replace garlic powder with 2 cloves of minced garlic

Add 1 cup of frozen sweet corn kernels.

Add 1/2 teaspoon of dried time.

Add 1 Tablespoon of lemon juice

Garnish with fresh chopped chives.

MY REVIEW
Reviewed Oct. 2, 2009

I have never ate corn chowder, but my husband loves it, so i tried this recipe. my husband raved about the flavor and said it was the best meal he had in a long time,thanks!

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