Description
A delicious and hearty creamy corn chowder with bacon, perfect for a cozy meal.
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
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (12 ounces) evaporated milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion to the pot and sauté until translucent.
- Add the cubed potatoes and stir to coat with the bacon drippings.
- Pour in the cream-style corn and evaporated milk, then add salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the cooked bacon before serving. Enjoy your chowder warm!
Notes
- For a thicker chowder, mash some of the potatoes after cooking.
- Feel free to add other vegetables like carrots or celery for extra flavor.
- This chowder can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American