Bacon-Potato Corn Chowder
I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota
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
Reviews
Good soup, but lacked depth of flavor. We added more salt and pepper and it was still bland.
I grew up on Potato-corn chowder and have been making it ever since. I cook the potatoes and onions in chicken broth until tender. Add half and half, one can of creamed corn, 1 Tbsp. Worcestershire sauce and 1/2 lb. diced crisped bacon. Sprinkle with pepper before serving. Occasionally, I have cooked diced celery and diced carrots with the potatoes and onions (depends upon how ambitious I am). I have been eating this chowder for 80 years and it is a favorite at my house.
I liked this recipe. I saved a cup of water that I boiled the potatoes in and added chicken granules. i added some shredded cheese to the soup. I would make it again!
This was great, we really liked it. I did do a few things differently, though. I added the onions in with the bacon right away, and I used up some left over shredded has brown potatoes that I had in the freezer, instead. Worked out well. I also added some garlic powder and Italian seasoning, which I do with most recipes. As another poster suggested, I also added a chicken broth cube, and also put some shredded carrots through the food processor to make them smaller. Really great tasting!
This was good and to make it even easier, you can use frozen potatoes o'brien for the regular potatoes and onion. ( I like the peppers in it too.) You can do a lot with this to make it to your own tastes. Thanks for the recipe.
This is the best ever chowder. Everyone loves it. This is one of those foods that make your feel warm from the inside. Everyone at my house loves it and it always comes out great.
This is one of the best chowders I have tasted. It is definitely a keeper. I did change some things. I used left over corn on the cob, run through the food processor as well as a large clove of garlic. I like my ingredients fresh so I use what I have on hand. Also, I made it all in one pan. Cook the bacon and set aside, sauté the onions then add the potatoes and corn and water to cover and pepper. I let it simmer 20 minutes then added the bacon and served. I'll certainly make it again when I get more fresh cooked corn.
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)
I fixed this soup for dinner tonight and we both had seconds. There were few ingredients all of which I had in my pantry. It was an easy and fast recipe to prepare.