Indiana Corn Chowder4 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“Growing up in Indiana we ate a lot of corn in the summer. This is my mom's recipe, and now I make it for my family. Always a hit! Rather than using fresh potatoes, you may substitute frozen hash browns.” - by Julia
Original recipe yields 6 servings
- Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.
Amount Per Serving (6 total)
- 348 cal
- 6.8 g
- 64.1 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"My husband and daughter loved this soup! I was in a rush for time so I did use the whole bag of hashbrowns seasoned well added with 1 tablespoon of butter and it was a hit with my family. I made this ..." See morerecipe for 8-10. Thank you."
"Just ok. Made as directed, except frozen vs. canned corn. I didn't like the cream corn in it. I won't be making this again...." See more"
"The recipe was "ok". The ratio of bacon to the other ingredients was a bit over the top, but saved it. The canned corns added a "yuk" factor. This recipe would be far better with fresh or frozen ..." See morecorn. All in all, it was ok for folks who liked canned vegetable, especially creamed corn."
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