Bacon Corn Chowder
Looking for new ways to use that freezer corn you stockpiled? This Bacon Corn Chowder doesn’t disappoint!
Indiana Kitchen bacon
peeled and cubed
can (14 oz)
can substitute equal amount of fresh or frozen corn
about 12 ounces
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.
Serve with some bread or biscuits to have the perfect dish!