Potato, Bacon, and Corn Chowder23 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“A quick and delicious comfort food made with canned corn, potatoes and bacon.” - by Kim R.
Original recipe yields 8 servings
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Amount Per Serving (8 total)
- 268 cal
- 9.8 g
- 35.6 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"I think this is a really good base recipe. First, I doubled the recipe and instead of celery, I used carrot and onion. And because I really wanted some great flavor (we don't like anything bland aroun..." See mored here), I substituted one cup of chicken bouillion for one of the cups of milk. I didn't have any canned corn, but I thawed some frozen corn which was perfect. Then I just salt and peppered to taste. I'll make this again. "
"I agree it is a good basic recipe, quick and easy for a week night meal. I substituted 2 cups broth for 2 of the cups of the milk. I had fresh corn so I used it. Used a little less celery and a little..." See more more carrot, just personal preference. A little pepper and it was very tasty. Thanks for the recipe."
"Quite good. I didn't have celery or carrots, so I used some ground celery seed (about 1/2-1 tsp). I used half broth and half milk bc I didn't have enough milk, even for a half batch of the soup. Tu..." See morerned out very well. I served in rye bread bowls, which was good. Thanks for the recipe!"
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