Without needing to grill outside, give your oven-roasted chicken thighs a mild, smokey flavor. The rich tastes go well with garlic rice or a cucumber salad.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 ½ pounds potatoes, peeled and cubed
- 1 pound sliced bacon
- 2 (10.75 ounce) cans condensed cream of potato soup
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (10 ounce) can canned whole kernel corn
- 2 cups whole milk, or as needed
- ¼ teaspoon curry powder, optional
- 1 pinch salt and black pepper to taste
Instructions
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
- Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
- Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 1030 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Great for a quick, easy dinner. When I make it again, I will add more corn, some green onions, and some Cajun seasoning (Tony Chachere’s).
So yummy! Added 2 packs of bacon because we’re bacon lovers 😉 added a can of creamed corn as well as whole kernel, will definitely make again!
Used 1can cream of mushroom, 1 can cheddar cheese, 1 can cream corn, 1 can evaporated milk, 2 cups water 1/4 teaspoon curry powder. Adjusted to 8 servings using what I had on hand. Way off original recipe, but a good base to start with.
Very tasty, but needed to add more milk. I also added some scallops and half stick of butter.
AMAZING!! I did 2 cups of heavy cream instead of milk it was wonderful!! I would definetly make this again . Thumbs up 🙂
I halved the recipe and had to use cream of onion instead of potato because it is what I had. I did not use curry powder (not a fan) but the soup did need some seasoning. I added a chopped jalapeno. DH said it needed some cilantro. It was a tasty soup and I will most likely make it again. Thanks!
I used vegetarian bacon (with olive oil instead of grease) and it turned out fantastic. I also got these teeny little potatoes at Trader Joe’s that I threw in whole without having to slice or peel and it tasted good and was easier to make.
I thought this was delicious! The recipe makes a lot of chowder, which is good if you are feeding a lot of people. I would suggest increasing the amount of curry powder (1/4 tsp for so much really doesn’t add enough curry taste in my opinion). But I thought it was great- good taste, thick (not runny), easy, and cheap! It has a lot of sodium, so be sure to drink a lot of water!
Wonderful dish. My whole family enjoyed it and it is great to make and take to someone’s home. I fix it for my father and he can eat it with a sandwich for a yummy lunch. I cook the recipe completely as is.
This recipe is great just as given. I don’t understand why people alter the recipe and then offer sub-standard ratings.
This is a great recipe. Have already made this 3 times in this past month. I did cut out one of the Can of patato creme as two seemed a little strong. Exchanged it out with a creme of celery.
I only gave this recipe 4 stars because I think it is a good base. I made lots of additions/revisions, plus I halved the recipe… so take that into consideration for amounts used. First, I used yellow potatoes. These have a nice flavor for soups. I chopped the bacon before browning… this makes browning easier. Then, I wanted this to be spicy and flavorful… probably too spicy for most, but I added to the bacon while near the end of browning: 1/2 white onion (diced), 2 garlic cloves (minced), 2 Serrano peppers (seeded & diced), and 2 jalapeno peppers (seeded & diced). I sautéed these with the bacon until all was tender and the bacon browned. I doubled the cream of potato soup rather than also adding cream of mushroom. I doubled the amount of corn and used Mexican corn instead of plain, and added 1/4 c of heavy cream in addition to 2% milk. I also added coriander, cumin, and oregano to the mixture and eliminated the curry powder. This was truly amazing… one of the best dishes I’ve ever made!
My husband and 14 year old son finished all of this in one sitting (I had a small bowl) and this makes a lot of chowder. I would substitute another cream of potato for one of the cream of mushrooms, it tasted a little too mushroom-soupy to me but I love the taste of potato so it might just be me. My family didn’t seem to mind. I would also cut back on the potatoes. I didn’t use all of mine, it would have been too bulky. My husband thought there was too much corn but I didn’t. Great, quick chowder!
Made this soup for company and all LOVED it — didn’t add the curry powder and only salt and pepper to taste (i’m sure 1 cup is a typo!) I used 99% Fat free cream of mushroom and 2% milk and it was very good still. Matter of fact many asked for the recipe Also, I used jarred Real Bacon for convenience
This was definitly tasty, but I tweaked it with what I had on hand. First off, I halved it and then I did not use any Cream of Mushroom Soup – just the Creamed Potato. I should have used just 1-10oz can of creamed corn (I used that and a 5oz can of reg. corn – which was too much) because I wanted the soup to have more corn. Then I added extra spicy pepper and salt and pepper to taste – and definitly did not use a full cup! I think this recipe would be good for a slow cooker and it also works well to mash it (good for folks who’ve just had their wisdom teeth removed and can’t chew – which is why I made the recipe).