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Spoon lifting a bite of corn chowder with bacon and potatoes above a bowl full of flavorful soup.
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Bacon Corn Chowder

Deep, rich creamy flavors with plenty of corn create a hearty Bacon Corn Chowder recipe. This soup makes a perfect side dish to serve with meat or a sandwich.
Course Soup
Cuisine American
Keyword Bacon Corn Chowder, Bacon Potato and Corn Chowder
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 338kcal
Author Jennifer Osterholt

Ingredients

  • 6 strips bacon chopped
  • 1 cup onion diced
  • 3/4 cup celery diced
  • 1/2 red pepper diced
  • 2 cups potato chopped
  • 2 cups corn frozen
  • 12 ounces evaporated milk
  • 1 cup water
  • 14 3/4 ounce can cream-style corn
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions

  • In a dutch oven or sauce pan cook bacon over medium high heat. Stir often until bacon is nearly cooked.
  • Add celery and onion and turn down to medium heat for 10 minutes.
  • Add potato, red pepper and water. Cover and turn to low heat to simmer for 20 to 30 minutes until potato is tender.
  • Stir in remaining ingredient and heat through - do not allow to boil. Serve warm and enjoy!

Nutrition

Calories: 338kcal | Carbohydrates: 45g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 794mg | Potassium: 812mg | Fiber: 5g | Sugar: 13g | Vitamin A: 700IU | Vitamin C: 36mg | Calcium: 175mg | Iron: 1mg