Corn-Bacon Chowder Recipe - Allrecipes.com
Corn-Bacon Chowder Recipe
  • READY IN 40 mins

Corn-Bacon Chowder

Recipe by  

"A rich chowder thickened with canned potato and mushroom soups."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
  2. Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
  3. Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.
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Reviews More Reviews

Jan 26, 2009

This recipe is great just as given. I don't understand why people alter the recipe and then offer sub-standard ratings.

 
Apr 01, 2008

This is a great recipe. Have already made this 3 times in this past month. I did cut out one of the Can of patato creme as two seemed a little strong. Exchanged it out with a creme of celery.

 

12 Ratings

Mar 14, 2011

I used vegetarian bacon (with olive oil instead of grease) and it turned out fantastic. I also got these teeny little potatoes at Trader Joe's that I threw in whole without having to slice or peel and it tasted good and was easier to make.

 
Oct 10, 2008

I only gave this recipe 4 stars because I think it is a good base. I made lots of additions/revisions, plus I halved the recipe... so take that into consideration for amounts used. First, I used yellow potatoes. These have a nice flavor for soups. I chopped the bacon before browning... this makes browning easier. Then, I wanted this to be spicy and flavorful... probably too spicy for most, but I added to the bacon while near the end of browning: 1/2 white onion (diced), 2 garlic cloves (minced), 2 Serrano peppers (seeded & diced), and 2 jalapeno peppers (seeded & diced). I sautéed these with the bacon until all was tender and the bacon browned. I doubled the cream of potato soup rather than also adding cream of mushroom. I doubled the amount of corn and used Mexican corn instead of plain, and added 1/4 c of heavy cream in addition to 2% milk. I also added coriander, cumin, and oregano to the mixture and eliminated the curry powder. This was truly amazing... one of the best dishes I've ever made!

 
Aug 08, 2003

This was definitly tasty, but I tweaked it with what I had on hand. First off, I halved it and then I did not use any Cream of Mushroom Soup - just the Creamed Potato. I should have used just 1-10oz can of creamed corn (I used that and a 5oz can of reg. corn - which was too much) because I wanted the soup to have more corn. Then I added extra spicy pepper and salt and pepper to taste - and definitly did not use a full cup! I think this recipe would be good for a slow cooker and it also works well to mash it (good for folks who've just had their wisdom teeth removed and can't chew - which is why I made the recipe).

 
Nov 20, 2009

I thought this was delicious! The recipe makes a lot of chowder, which is good if you are feeding a lot of people. I would suggest increasing the amount of curry powder (1/4 tsp for so much really doesn't add enough curry taste in my opinion). But I thought it was great- good taste, thick (not runny), easy, and cheap! It has a lot of sodium, so be sure to drink a lot of water!

 
Jan 31, 2013

I halved the recipe and had to use cream of onion instead of potato because it is what I had. I did not use curry powder (not a fan) but the soup did need some seasoning. I added a chopped jalapeno. DH said it needed some cilantro. It was a tasty soup and I will most likely make it again. Thanks!

 
Jan 30, 2009

Wonderful dish. My whole family enjoyed it and it is great to make and take to someone's home. I fix it for my father and he can eat it with a sandwich for a yummy lunch. I cook the recipe completely as is.

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 1062 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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