Bacon-Potato Corn Chowder Recipe photo by Taste of Home
Bacon-Potato Corn Chowder
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
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1/2 pound bacon strips, chopped
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1/4 cup chopped onion
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1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
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1 can (14-3/4 ounces) cream-style corn
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1 can (12 ounces) evaporated milk
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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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.
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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.
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3.
Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Nutrition Facts
1 cup: 335 calories, 13g fat (6g saturated fat), 37mg cholesterol, 592mg sodium, 44g carbohydrate (10g sugars, 3g fiber), 12g protein.
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