READY IN 40 mins

Corn-Bacon Chowder

Read Reviews (10)

"A rich chowder thickened with canned potato and mushroom soups." — CONI4JSUS

Directions

Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

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.

—AC_CRUSADE

See full review »

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.

—Chrissy

See full review »

10 Ratings

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.

—PathToEternity

See full review »

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!

—motherteresa

See full review »

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).

—empearls

See full review »

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!

—b44v21lenz

See full review »

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!

—It's A New Day

See full review »

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.

—claytonsgirl

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Easy Corn Chowder I

Gramma Brown's Corn Chowder

Corn Chowder with Sausage

A-Maize-ing Corn Chowder

Grandma's Corn Chowder

Corn Chowder IV

Easy Corn and Crab Chowder

Corn Chowder - Fast and Great

Slow Cooker Corn Chowder

Conh Chowdah (Corn Chowder)

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.

Nutritional Information

Corn-Bacon Chowder

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 263
Calories from Fat: 96

% Daily Value *
Total Fat 10.6g 16 %
Saturated Fat 3.6g 18 %
Cholesterol 20mg 7 %
Sodium 1062mg 42 %
** Potassium 590mg 17 %
Total Carbohydrates 32.4g 10 %
Dietary Fiber 3.3g 13 %
Protein 10.1g 20 %
Sugars 4.4g
Vitamin A 1 %
Vitamin C 31 %
Calcium 8 %
Iron 18 %
** Thiamin 20 %
** Niacin 36 %
** Vitamin B6 22 %
** Magnesium 13 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.