Bacon-Potato Corn Chowder
I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. Author: Katie Lillo
Prep time:
Cook time:
Serving size: 6
Calories per serving: 259
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 259
1/2 pound bacon, chopped
1/4 cup onions, chopped
1 1/2 pounds yukon gold potatoes (about 5 medium), peeled and cubed
1 (14 3/4-ounce) can cream-style corn
1 (12-ounce) can evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
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 over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
3) Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Source: tasteofhome.com
2) 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.
3) Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Source: tasteofhome.com