Bacon-Potato Corn Chowder Recipe

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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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Publisher Photo
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, Big Lake, Minnesota
Featured In: Our Best Bacon Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Bacon-Potato Corn Chowder in Taste of Home December 2015, p25

Nutritional Facts

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

  • 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
  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

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Reviews forBacon-Potato Corn Chowder

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shannondobos User ID: 5115022 260470
Reviewed Jan. 29, 2017

"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"

MY REVIEW
Haptowns User ID: 266057 259615
Reviewed Jan. 13, 2017

"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."

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
tammycookblogsbooks User ID: 7112115 246375
Reviewed Mar. 31, 2016 Edited Feb. 19, 2017

"This is a good soup. I recently made it following the recipe exactly as written and it turned out great. I previously made it and added 32 ounces of chicken broth instead of the potato water to stretch it farther. I did have to thicken it up since it seemed too thin for a chowder."

MY REVIEW
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."

MY REVIEW
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."

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

"Delicious recipe! And so easy!!"

MY REVIEW
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!"

MY REVIEW
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)"

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