Corn Chowder with Bacon is a comforting, creamy soup that celebrates the sweetness of corn paired with the smoky richness of bacon. Loaded with tender potatoes, onions, and celery, this chowder is simmered in a flavorful broth before being enriched with cream for a velvety texture. The crispy bacon adds a savory crunch, balancing the sweetness of the corn perfectly. Hearty and satisfying, this cozy dish is ideal for chilly days and makes for a deliciously filling meal when served with crusty bread.
Corn Chowder with Bacon
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
- 14-3/4 ounces canned cream-style corn
- 12 ounces evaporated milk
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- 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.
- 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.
- Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
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