Bacon-Potato Corn Chowder

Bacon-Potato Corn Chowder
Bacon-Potato Corn Chowder
I was raised on a farm, so a warm soup with homey ingredients, like this one, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota
  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 6
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped onion
  • 1 can (12 ounces) evaporated milk
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/2 pound bacon strips chopped
  • 1-1/2 pounds yukon gold potatoes (about 5 medium) peeled and cubed
  • Carbohydrate 0.901206570586201 g
  • Cholesterol 25.7035676333333 mg
  • Fat 17.0329622371253 g
  • Fiber 0.125217284257627 g
  • Protein 4.46297011358763 g
  • Saturated Fat 5.67049815134831 g
  • Serving Size 1 1 servings. (45g)
  • Sodium 315.155102012832 mg
  • Sugar 0.775989286328574 g
  • Trans Fat 1.87904587430457 g
  • Calories 176 calories

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., 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., Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion.