Ingredients for Bacon Corn Chowder
- 6 slices bacon
- 2 stalks celery
- 1 medium onion
- 2 medium potatoes
- 4 cups water
- Not found in recipe with specified quantity.
- 1/2 cup milk
- Not found in recipe with specified quantity.
- salt to taste
- Not found in recipe with specified quantity.
- 1/4 teaspoon black pepper
- 2 tablespoons bacon grease
- 2 cups fresh or frozen corn
- 1 (10.75 ounce) can condensed cream of potato soup
- 4 cups chicken broth
- 1/2 cup cream
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How to Make Bacon Corn Chowder
- Cook 6 slices of bacon, chopped, in a large saucepan over medium heat for 10-15 minutes, or until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the pan.
- Add 2 stalks celery, chopped, and 1 medium onion, chopped, to the saucepan with the bacon grease. Cook for 5-7 minutes, until softened.
- Add 2 medium potatoes, peeled and diced, and 4 cups of water or chicken broth to the saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in 2 cups of fresh or frozen corn, 1 (10.75 ounce) can of condensed cream of potato soup, 1/2 cup of milk or cream, and 1/4 teaspoon of black pepper.
- Add the cooked bacon back to the pot.
- Heat through, stirring occasionally, for about 5 minutes. Do not boil.
- Taste and adjust seasoning as needed. Add salt to taste.
- Serve hot. Refrigerate or freeze leftovers for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
19g
Fat
32g
Carbs
10g
