Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Bacon and Corn Chowder
A classic comfort food that works just as well on a rainy Sunday as it does a busy Tuesday.
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Ingredients
4-5
small
potatoes
1
baseball sized
onion
1
lg can
creamed corn
1/4
lb
good quality bacon
1
cup
whipping cream
2
cups
2% or Whole milk
to taste
salt and pepper
Instructions
Peel and dice the potatoes.
Put them in a pot and rinse them under cold water until the water runs clear.
Cover them with hot salted water and bring to a boil over high heat.
Cook the potatoes for 4-5 minutes after they start boiling.
Drain and let sit in the strainer until you are ready to add them to the chowder
While the potatoes are cooking peel and dice the onion.
Put a medium pot over medium heat and dice the bacon.
Add the bacon to the pot and cook, stirring once or twice for 3-4 minutes and then add the onions.
Cook the onions and bacon for about 10 minutes or until the bacon is cooked and the onions are soft.
Drain off any excess fat and add the creamed corn, cream, and milk to the pot.
Return to the heat and slowly cook until the dairy is hot.
Add the potatoes and season the chowder with salt and pepper to taste.