With canned corn and crumbled bacon, this creamy corn chowder is simple to prepare.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 5 |
Ingredients
- 6 slices bacon
- 1 onion, chopped
- 2 potatoes, peeled and cubed
- ½ cup water
- 2 cups milk
- 2 (14.75 ounce) cans cream-style corn
- 1 (15.25 ounce) can whole kernel corn
- ½ teaspoon salt
- ground black pepper to taste
Instructions
- Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
- Sauté onion in reserved drippings until tender; add potatoes and water. Cover and simmer until potatoes are tender, 15 to 20 minutes.
- Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 6 g |
| Protein | 14 g |
| Saturated Fat | 7 g |
| Sodium | 1285 mg |
| Sugars | 14 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and comfort food! I left out bacon but added a bit of bacon fat to butter and olive oil to sauté the onions and some celery. Boiled some fresh corn in water and used that water for stock with chicken stock powder added to then cook the potatoes with onions, then added corn off cob at end. Thickened some milk a bit with cornstarch before adding and it was creamy. Plenty of flavor!
I really like this recipe, reminds me of my Aunts! I added broccoli sooo good
Loved this recipe and very easy to make. Because I am a bacon lover I used a few more slices. It also freezes very well.
This turned out really well. My husband initially turned his nose up at the mention of corn chowder – then had two large bowls of this. The only thing I changed/added was a little cayenne and some red bell pepper I had on hand for some color. Great for a cold, windy fall day.
I make it in a crockpot, and it comes out wonderfully! It’s frequently requested at our office potlucks. I cook the bacon, onion, and potatoes the night before, then in the morning, put all of the ingredients in the crockpot, bring it to my office, and set it on low. I stir it a few times during heating, and about a half hour before lunchtime, mash the potatoes until the chowder is at the desired consistency. Yummy!
Excellent
We loved it. I didn’t have bacon but I had some bacon drippings and I added bacon bits in the jar. It turned out perfect.
Although delicious, there’s too much fat for this diabetic. If you left out the bacon and the butter it would be more heart-friendly.
I tried this recipe bkz it used milk instead of a chicken broth. I added celery and carrots, which gave the soup some color. My husband wasn’t overly impressed but I thought it was good.
I added a small can of chopped green chilies.
It was very good. I added chopped carrots. Next time I will only use one can of cream corn. It’s a little over powering
Used double the amount of whole milk, and added a can of evaporated milk as well. (we like it more traditional, rather than “creamy”) By using this recipe as a start, we can now make it w/o a recipe! Simple, quick and YUMMY
I used half n half instead of the milk and let simmer for quite a bit longer than suggested. My family really enjoyed it. Great recipe and easy to make
Yum…
Amazing recipe I only used kernel corn because that was all I had. I also used 2% milk for health reasons. This is a quick, easy, tasty recipe and a real crowd pleaser.
Great recipe, I would recommend putting a pat of butter on top to add to the richness of the soup. Super quick, easy, and delicious.
Coming from New England we love corn chowd-ah almost as much as clam chowder (no TOMATOES please). This version is rich and creamy just how we like it.
this was an amazing recipe, very easy and lot’s of taste! thank you
Can’t wait to make this for dinner, will follow the suggestions and use chicken broth, and saute celery with the onion and bacon, but because it is summer and corn on the cob is everywhere I am using fresh corn (6-8 ears). I didn’t see anyone on any of the recipes for “corn chowder” that cuts the corn off the cob and then adds the cob for flavor while simmering. It makes a HUGE difference! I made the chicken tortilla soup from this site and added corn on the cob, and simmered the cob in the soup! Absolutely fantastic! It adds soooo much flavor and the cream from the cob thickens it perfectly…. Ohhhhh I can’t wait! I love corn on the cob and corn chowder!
This was a really great simple recipe. Not sure I’d change anything about it. There’s all kinds of things I’m sure you could add, but this tasted fine as written.
This is a good start, but I definitely felt the need to spice it up a bit. I added some crushed red pepper and my regular “spice it till it tastes right” formula of oregano, garlic powder, salt, pepper, and parsley. It was a bit on the thin side, so I did add instant mashed potatoes and even ended up adding cornstarch at the end to make it thicker. With my changes, it was a big hit at Christmas dinner and tasted even better the next day! Definitely a keeper!