Bacon-Potato Corn Chowder

Bacon-Potato Corn Chowder

I was raised on a farm, so a warm soup with homey ingredients, like this one, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota

Bacon-Potato Corn Chowder Recipe 

photo by Taste of HomeNext Recipe

Total Time

Prep/Total Time: 30 min.

Makes 6 servings

Ingredients

• 1/2 pound bacon strips, chopped
• 1/4 cup chopped onion
• 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (12 ounces) evaporated milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
3. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Nutrition Facts1 cup: 271 calories, 11g fat (5g saturated fat), 30mg cholesterol, 555mg sodium, 34g carbohydrate (9g sugars, 2g fiber), 10g protein.

recipe source: https://www.tasteofhome.com/recipes/bacon-potato-corn-chowder