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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Test Kitchen Tips
  • I always fry 2 lbs. or more of bacon at a time, drain the slices well, then freeze them. The slices don’t stick together, so it’s easy to remove a few from the bag for a sandwich or to crumble for a recipe.
  • Peel onion; cut in half vertically. Leave root end intact. Place onion half flat side down on cutting board. Make several slices parallel to board into the onion, leaving root uncut. Then slice perpendicularly to chop the onion.
  • Check out these 50 fresh corn recipe ideas.
  • Nutrition Facts
    1 cup: 335 calories, 13g fat (6g saturated fat), 37mg cholesterol, 592mg sodium, 44g carbohydrate (10g sugars, 3g fiber), 12g protein.

    Reviews

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    Average Rating:
    • Kathy
      Oct 27, 2020

      I really liked the simplicity of this. I love onions so added more than the recipe calls for I also added more pepper and topped with shredded cheddar cheese. Next time, I’ll add more corn. This is a flavorful soup that I will make again.

    • Elaine
      Jun 16, 2020

      It’s better with frozen corn or Mexican street corn and half and half or a little heavy cream and green peppers, and yellow, orange, honey cornbread Needs some kick

    • Albert
      Apr 6, 2020

      Probably the best soup recipe I have tried!!

    • Jill
      Mar 26, 2020

      No comment left

    • tptaylor13
      Mar 4, 2020

      No comment left

    • Elle
      Mar 3, 2020

      Instead of milk, I use 2 cups of 1/2

    • lollygagtx
      Mar 1, 2020

      Best soup we have had in a long time! Everyone loved it, no whining!

    • tbodle15
      Feb 24, 2020

      My parents owned a restaurant. My mom would make this and we would be sold out every time. It's awesome

    • Yvette
      Feb 23, 2020

      Turned out great and was a hit at my house! The only things I did differently was to lightly mash/break up the potatoes a little, add a couple Tbsp of flour to give it a traditional chowder consistency, a little xtra course ground pepper, and used the pan I cooked the bacon

    • robbrd
      Feb 4, 2020

      Quick meal that everyone liked. Next time I'll probably add some green chilies, perhaps even some chicken bouillon to add a little something to the flavor.