Tomato Corn Chowder Recipe
- 4 bacon strips, diced
- 1 large onion, chopped
- 2 cans (15-1/4 ounces each) whole kernel corn, undrained
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 4 medium potatoes, peeled and diced
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings.
- In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon. Yield: 9 servings.
Reviews for Tomato Corn Chowder
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"I don't eat pork so I sauteed the onions in olive oil. I also used frozen corn, fresh tomatoes, and added salt, pepper, and a little chopped cilantro. I also added a can of chicken broth since I didn't have any liquid from the canned corn and tomatoes.This was healthy, tasty, and easy to make. I also like that this was adaptable."
"Yum! I used fresh diced tomatoes & our homemade sweetcorn. I added a little bit of fresh basil to it. Delicious! Great recipe!!!"
"Made this recipe as written -- my family gave it rave reviews. We will enjoy this often in the future!"
"I tweaked it a bit. Went with 1 can diced no salt, 1 can diced with chili spice, I can drained corn. Chopped up 2 cups of celery, and chopped up about 10 baby red potatoes. Added 1 cup milk and 3/4 cup water. Also added some shredded cheese, and tablespoon of sour cream at the end to the bowl and mixed in. Also can take old bread butter on one side and put on a tray in the over at 400 degrees for about ten minutes and let brown through on top. Cut them up and they are like crutons on the top of the soup!"