Corn Chowder with Bacon
+1 photo

Corn Chowder with Bacon

6 servings
Warm up on a cold winter day with corn chowder with bacon and potatoes. Our recipe is loaded with buttery Yukon Gold potatoes, smoky bacon and sweet corn in a rich and creamy broth. We also use a smart ingredient swap so the soup can thicken naturally without cornstarch or flour.

Ingredients

  • bacon strips
    ½ lb
  • onion
    ¼ c
  • Yukon Gold potatoes
    1 lb
  • cream-style corn
    1 can
  • evaporated milk
    1 can
  • salt
    ¼ tsp
  • pepper
    ¼ tsp

Directions

  1. 1

    In a large skillet, cook the bacon over medium heat until crisp, stirring occasionally. Remove the bacon with a slotted spoon, and drain it on paper towels. Reserve 1-1/2 teaspoons drippings in the pan and discard the rest. Editor’s Tip: You don't have to throw the bacon drippings away! Here's what to do with bacon grease.

  2. 2

    Add the onion to the skillet with the bacon drippings. Cook and stir over medium-high heat until tender.

  3. 3

    While the bacon and onion are cooking, place the potatoes in a large saucepan, and add enough water to cover them. Bring the water to a boil over high heat. Then, reduce the heat to medium. Cook, uncovered, for 10 to 15 minutes or until tender. Drain, reserving 1 cup potato water.

  4. 4

    Add the corn, milk, salt, pepper, potatoes and reserved potato water to the saucepan. Heat through. Stir in the bacon and onion.

    Step 4
Corn Chowder with Bacon
+1

Corn Chowder with Bacon

30 min6 servings335 cal

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