Name: Bacon Corn Chowder
Prep time: 20 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 1/2 pound Indiana Kitchen bacon (chopped); 1 1/2 pound gold potatoes (peeled and cubed); 1 can (14 oz) cream-style corn (can substitute equal amount of fresh or frozen corn); 1/4 cup chopped onion; 1 can evaporated milk (about 12 ounces); 1/4 tsp salt; 1/4 tsp pepper

Bacon Corn Chowder

October 1, 2019/in Bacon, Dinner, Easter Inspiration, Lunch, Winter Warmers chopped onion, cream-style corn, evaporated milk, gold potatoes, Indiana Kitchen bacon, pepper, salt Main Dish, Side Dish soup 5 stars/by Indiana Kitchen

Bacon Corn Chowder

Looking for new ways to use that freezer corn you stockpiled? This Bacon Corn Chowder doesn't disappoint!

CourseMain Dish, Side Dish
Keywordsoup

Servings	Prep Time
6 servings	20 minutes

Cook Time

10 minutes

Servings	Prep Time
6 servings	20 minutes

Cook Time

10 minutes

Bacon Corn Chowder

Looking for new ways to use that freezer corn you stockpiled? This Bacon Corn Chowder doesn't disappoint!

CourseMain Dish, Side Dish
Keywordsoup

Servings	Prep Time
6 servings	20 minutes

Cook Time

10 minutes

Servings	Prep Time
6 servings	20 minutes

Cook Time

10 minutes

Ingredients

1/2 pound Indiana Kitchen bacon chopped
1 1/2 pound gold potatoes peeled and cubed
1 can (14 oz) cream-style corn can substitute equal amount of fresh or frozen corn
1/4 cup chopped onion
1 can evaporated milk about 12 ounces
1/4 tsp salt
1/4 tsp pepper

Servings: servings

Instructions

In a large skillet, cook bacon until crisp. Remove bacon from pan, but save 1 1/2 teaspoons of bacon grease.
Add chopped onion to the pan with grease. Cook until tender, stirring occasionally.
Cover potatoes with water in a large saucepan and cook until tender. Drain potatoes, but save about a cup of potato water.
Add the corn, milk, salt, pepper and potato water into the saucepan with the potatoes. Heat all the way through and stir in bacon and onion.

Recipe Notes

Serve with some bread or biscuits to have the perfect dish!

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Loaded Potato Soup

December 25, 2018/in Bacon, Dinner, Ham, Winter Warmers all-purpose flour, baking potatoes, butter, chicken broth, chopped onion, diced cooked ham, Freshly ground pepper, Indiana Kitchen bacon, milk, salt, shredded cheddar cheese, sliced green onions, sour cream Main Dish, Side Dish American comfort food 5 stars/by Indiana Kitchen

Loaded Potato Soup

Leftover ham? Lucky you! This Loaded Potato Soup needs just that, and a little bacon, too.

CourseMain Dish, Side Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
12 servings	30 minutes

Cook Time

30 minutes

Servings	Prep Time
12 servings	30 minutes

Cook Time

30 minutes

Loaded Potato Soup

Leftover ham? Lucky you! This Loaded Potato Soup needs just that, and a little bacon, too.

CourseMain Dish, Side Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
12 servings	30 minutes

Cook Time

30 minutes

Servings	Prep Time
12 servings	30 minutes

Cook Time

30 minutes

Ingredients

1 (12 oz) package Indiana Kitchen bacon
1 1/2 cups chopped onion
6 cups chicken broth two 32 oz cartons
2 lbs baking potatoes peeled, cubed
2/3 cup butter
3/4 cup all-purpose flour
4 cups milk
1 tsp salt
1 tsp Freshly ground pepper
1 cup diced cooked ham
1 (8 oz) container sour cream
2 1/2 cups shredded cheddar cheese
3/4 cup sliced green onions

Servings: servings

Instructions

In a skillet, cook Indiana Kitchen Bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon and set aside. Reserve 2 tablespoons of bacon drippings in skillet. Cook onion in drippings over medium-high heat 6 minutes or until almost tender.
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling and reduce heat. Cook for 10 minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
Evenly top individual servings with remaining bacon, 1/2 cup cheese, 1/4 cup green onions, and enjoy!

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Cheesy Bacon & Egg Brunch Casserole

October 9, 2018/in Bacon, Breakfast, Lunch chopped onion, cottage cheese, eggs, ground black pepper, ground mustard, ground nutmeg, Indiana Kitchen thick-cut bacon, Italian bread, milk, shredded mozzarella cheese Appetizer, Main Dish, Side Dish American comfort food, game day, tailgating 5 stars/by Indiana Kitchen

Cheesy Bacon & Egg Brunch Casserole

Call it the hungry-man’s quiche. This cheesy egg casserole, featuring the power of authentic Indiana Kitchen bacon, will be ‘da bomb’ at your next breakfast.

CourseAppetizer, Main Dish, Side Dish
CuisineAmerican
Keywordcomfort food, game day, tailgating

Servings	Prep Time
12 servings	25 minutes

Cook Time

50 minutes

Servings	Prep Time
12 servings	25 minutes

Cook Time

50 minutes

Cheesy Bacon & Egg Brunch Casserole

Call it the hungry-man’s quiche. This cheesy egg casserole, featuring the power of authentic Indiana Kitchen bacon, will be ‘da bomb’ at your next breakfast.

CourseAppetizer, Main Dish, Side Dish
CuisineAmerican
Keywordcomfort food, game day, tailgating

Servings	Prep Time
12 servings	25 minutes

Cook Time

50 minutes

Servings	Prep Time
12 servings	25 minutes

Cook Time

50 minutes

Ingredients

8 slices Indiana Kitchen thick-cut bacon
5 eggs
1 loaf Italian bread cut into 1 inch cubes (5 cups)
2 cups shredded mozzarella cheese
1 1/2 cups milk
1 cup cottage cheese
1 cup chopped onion
2 teaspoons ground mustard
1/2 teaspoon ground nutmeg
1 teaspoon ground black pepper

Servings: servings

Instructions

Preheat oven to 350°F.
Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet.
Add onion to skillet; cook and and stir 3 minutes or until softened.
Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, cheddar and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, cheddar and mozzarella cheese.
Beat eggs in medium bowl with whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
Bake 40 to 50 minutes or until center is set and top is golden brown.

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