- 1/2 pound 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
- 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.
- 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.
- Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. Yield: 6 servings.
Reviews forBacon-Potato Corn Chowder
"I was part-way into the cooking process when I realized that I had regular canned corn, not cream-style corn. No worries: I pulled a bag of whole kernel corn out of the freezer, added some water and pulsed it into cream style in my blender. Worked great and without additives sometimes found in commercially canned corn. (BTW- I think Mexicorn would work great, too.) My husband really liked this recipe; I thought it was tasty, too. We needed to add more salt; perhaps adding salt to the potato water would have fixed that issue. I'll be making this recipe again as it requires ingredients I always have on hand and it's a quick meal to fix. Add a green salad, some French bread and fresh fruit and you have a pretty healthy meal."
"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)"
"It was delicious."
"As noted, this is a good base from which to build your own soup. Many posters, like me; changed the original recipe up quite a bit which makes me wonder why it was chosen by TOH to highlight and send in an email."
"I've been making a similar soup for 30 years. I use 2 cans creamed corn, 2 cans whole kernel corn, carrots, and use regular milk instead of evaporated. I'll add heavy cream or half & half if I happen to have any on hand. This is a great base recipe for corn chowder! Only 4 stars because it really does need carrots and more corn"
"wonderful with a few changes: I cooked my diced red skin unpeeled potatoes in chicken broth which I did not drain. Added the onions, bacon, corn and half and half instead of canned milk. Also, added a shot of Worcestershire sauce which I have been adding for 57 years! Wonderful!"
"I'm surprised at the mixed reviews for this chowder. I found it in the recent 100 Family Meals Cookbook and it was one of the first I made from the book. Everyone in my family enjoyed it, including the leftovers. I always have all of these items in my fridge and pantry, and it's super kid friendly. This is delicious with a nice crusty piece of fresh baked bread"
"As written it is very bland and does not make a whole "pot" of soup. I did not care for the taste of the evaporated milk so added some regular milk and some sour cream, dry mustard and onion powder to spice it up. After that it was much improved. Was really looking forward to it but it fell short."