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Corn-Bacon Chowder


"A rich chowder thickened with canned potato and mushroom soups."
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40 m servings 263 cals
Serving size has been adjusted!
Original recipe yields 12 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 13
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This recipe is great just as given. I don't understand why people alter the recipe and then offer sub-standard ratings.

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.

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 pe...

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 us...

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...

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 real...

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 jal...

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 comp...

My husband and 14 year old son finished all of this in one sitting (I had a small bowl) and this makes a lot of chowder. I would substitute another cream of potato for one of the cream of mushr...