Bacon Corn Chowder Recipe

Ingredients for Bacon Corn Chowder

• 6 slices bacon, chopped
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 medium potatoes, peeled and diced
• 4 cups water or chicken broth
• Cream Style Corn
• 1/2 cup milk or cream
• Seasoning Salt
• Salt to taste
• Garlic Powder
• Pepper

How to Make Bacon Corn Chowder

1. 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.
2. Add 2 stalks celery, chopped, and 1 medium onion, chopped, to the saucepan with the bacon grease. Cook for 5-7 minutes, until softened.
3. 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.
4. 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.
5. Add the cooked bacon back to the pot.
6. Heat through, stirring occasionally, for about 5 minutes. Do not boil.
7. Taste and adjust seasoning as needed. Add salt to taste.
8. Serve hot. Refrigerate or freeze leftovers for up to 3 days.