Bacon-Potato Corn Chowder

Name: Bacon-Potato Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

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

Originally published as Corn Chowder in Taste of Home December 2015

Reviews

My Review

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Average Rating:

mfe3461

Jan 14, 2019

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.
Karen

Jun 21, 2018

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.
recipehound54

Feb 28, 2018

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.
Saudbox

Feb 11, 2018

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)
Brooktonian

Dec 31, 2017

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.
daneitch

Nov 25, 2017

It was delicious.
angela32

Nov 9, 2017

This soup was delicious! After reading the reviews, I did add a couple tsp's of chicken base to the water when I boiled the potatoes. My husband and I had it with homemade breadsticks and our sons had grilled cheese sandwiches.
cookiemouse

Nov 9, 2017

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.
Cruella747

Nov 9, 2017

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
fhquilting

Nov 9, 2017

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!