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Location: Texas, United States

Tuesday, November 24, 2015

Bacon-Potato Corn Chowder

Makes 6 servings.  From Taste of Home.  I used fat-free evaporated milk.

  • 1/2 pound bacon strips, chopped
  • 1/4 cup chopped onion
  • 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. 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.
  2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
  3. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. Yield: 6 servings.



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