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

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I was raised on a farm, so a warm soup with homey ingredients, like this one, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Woodbury, MN
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1/4 cup chopped onion
  • 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup: 271 calories, 11g fat (5g saturated fat), 30mg cholesterol, 555mg sodium, 34g carbohydrate (9g sugars, 2g fiber), 10g protein.


  1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
  2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
  3. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. Yield: 6 servings.
Originally published as Bacon-Potato Corn Chowder in Taste of Home December 2015, p25

Reviews for Bacon-Potato Corn Chowder

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dublinlab User ID: 1682119 255070
Reviewed Oct. 6, 2016

"Lots of corn flavour. I used left over sausage instead of bacon. Quick and easy. Janet. VFE"

pajamaangel User ID: 1603339 247867
Reviewed May. 4, 2016

"The first bite was a surprise. It was a little sweet. I did enjoy it though once I got past the sweetness of the potatoes/cream combination."

tammycookblogsbooks User ID: 7112115 246375
Reviewed Mar. 31, 2016 Edited Apr. 1, 2016

"This is a good soup. I did thicken it up since it seemed too thin for a chowder. I also added 32 ounces of chicken broth instead of the potato water to stretch it farther."

elvisfan73 User ID: 1272261 243624
Reviewed Feb. 10, 2016

"This recipe is just ok. It was very bland until I doctored it up with garlic powder and a seasoning blend. Serves as a great base to build upon but not so much as a ready to serve recipe."

nikirib User ID: 8666418 243603
Reviewed Feb. 10, 2016

"I don't know if it was the creamed corn or the evaporated milk (neither of which I think belong in a soup), but I didn't like this at all. Sorry, won't make again."

ejshellabarger User ID: 3870843 242159
Reviewed Jan. 20, 2016

"Delicious recipe! And so easy!!"

tonif03 User ID: 8667804 239706
Reviewed Dec. 18, 2015

"This recipe was wonderful! I added an extra can of regular corn and a little more bacon.....delicious!"

Saudbox User ID: 103075 236937
Reviewed Nov. 8, 2015

"This recipe is going to be one of my go to soups for the fall/winter. But I have to say I made one change just because I am not a canned milk fan, I made a white sauce instead with 2 tbsp. butter, 2 tbsp. flour and 1 cup milk stir to thicken then add to soup. My husband and son just loved it. Thx Katie! ( Just a suggestion try adding Velveeta cheese, more corn, frozen, and some sliced carrots for a change)"

jstowellsupermom User ID: 7101358 236837
Reviewed Nov. 6, 2015

"So good and so easy!! The whole family loved this chowder!"

transcona User ID: 1856120 236014
Reviewed Oct. 31, 2015

"I made this soup yesterday and I give it 5 stars. I did make some changes though because of my husbands food problems. Instead of the bacon I cut up left over chicken and instead of evaporated milk, I used soy milk. I cooked the onion with the potato when I boiled them.

I made it early in the day and left it so the flavors would meld and by supper it was delicious. My husband says it is a keeper."

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