Bacon Corn Chowder
Looking for new ways to use that freezer corn you stockpiled? This Bacon Corn Chowder doesn’t disappoint!
Course
Main Dish
,
Side Dish
Keyword
soup
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
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!