Tomato Corn Chowder Recipe
Tomato Corn Chowder Recipe photo by Taste of Home
Next Recipe

Tomato Corn Chowder Recipe

Read Reviews
5 5 5
Publisher Photo
Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 9 servings


  • 4 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

1 cup: 181 calories, 6g fat (2g saturated fat), 7mg cholesterol, 268mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 4g protein.


  1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings.
  2. 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.
Originally published as Tomato Corn Chowder in Quick Cooking November/December 2001, p33

Reviews for Tomato Corn Chowder

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ebramkamp User ID: 702841 235987
Reviewed Oct. 30, 2015

"Very tasty and easy. The first time I made this I used diced tomatoes with green chilies and added chopped fresh cilantro. I served it sprinkled with cheddar cheese on top. The second time I used diced tomatoes with basil, garlic and oregano. I added a bit of fresh basil and served with freshly shaved parmesan cheese. It's a great recipe you can change up with just a few tweaks."

mangopapaya User ID: 6610190 81804
Reviewed Sep. 17, 2012

"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."

dixlips User ID: 5416015 204556
Reviewed Sep. 18, 2011

"Yum! I used fresh diced tomatoes & our homemade sweetcorn. I added a little bit of fresh basil to it. Delicious! Great recipe!!!"

Anne519 User ID: 1404353 129139
Reviewed Sep. 17, 2011

"Made this recipe as written -- my family gave it rave reviews. We will enjoy this often in the future!"

bradleymg User ID: 5787320 32392
Reviewed Jan. 26, 2011

"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!"

Loading Image