Creamy Bacon and Potato Corn Chowder
This hearty, creamy chowder features tender potatoes, sweet corn, and crispy bacon for a comforting and satisfying meal. The rich, velvety broth is the perfect canvas for the savory and sweet flavors.
Instructions
-
1
In a large skillet, cook the chopped bacon over medium heat until crisp, stirring occasionally. Remove the bacon with a slotted spoon and drain on paper towels. Discard the bacon drippings, reserving 1-1/2 teaspoons in the pan. Add the chopped onion to the reserved drippings and cook over medium-high heat until tender.
-
2
Meanwhile, place the cubed potatoes in a large saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium and cook, uncovered, for 10-15 minutes or until the potatoes are tender. Drain the potatoes, reserving 1 cup of the potato cooking water.
-
3
Add the cream-style corn, evaporated milk, salt, pepper, the cooked potatoes, and the reserved potato cooking water to the saucepan. Heat through, then stir in the cooked bacon and onion.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
