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Easy Corn Chowder I

Easy Corn Chowder I


This is a quick and easy soup that won't let you down.

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1465 mg
  • 59%

Based on a 2,000 calorie diet


  1. In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.
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I have made this a few times now and it is always great - I also sub'd the cream of Potato for the cream of Mushroom soup, also added bit more bacon(cooked till crisp) and added can of whole kernel corn w/ the can of creamed corn. This is an easy BIG HIT in my house - I serve w/ 'Grandmother's Buttermilk Cornbread" from allrecipes...reeeeeeally good!!


Followed other reviewer's advice -- used cream of potato soup and added 1 cup frozen corn. I omitted bacon, cooked onions in olive oil. GREAT taste -- an instant family favorite! This is far, far better than any other corn chowder I've ever had -- will definitely make it frequently, especially over the long, cold Maine winter!


Great recipe, I've made this many times and it's always a hit at my house. I usually double the recipe to make sure there are lots of leftovers!