Potato Bacon and Corn Chowder
A hearty bowl of creamy potato bacon soup filled with tender potatoes and savory bacon in a rich, flavorful broth. Simple ingredients, classic flavors, and the perfect recipe for cozy evenings at home.
Equipment
- 1 frying pan
- 1 sauce pan
Ingredients
- 1 ½ pounds yellow potatoes
- ½ pound bacon, chopped
- 1 14 ounce can cream style corn
- ¼ cup chopped onion
- 1 12 ounce can evaporated milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a saucepan cover potatoes with water by about one inch; bring to a rapid boil, reduce heat to medium and continue boiling for 12-15 minutes, until fork tender.
- While potatoes are cooking, heat frying pan and spray with non-stick spray. Add chopped bacon pieces and cook over medium heat until crispy. Remove from pan and set aside. Add onion to frying pan and cook just until soft.
- When potatoes are cooked, drain liquid, reserving 1 cup of the potato water. To the cooked potatoes add corn, evaporated milk, salt, pepper and reserved potato water. Stir will to combine, and heat over medium heat until heated through. Stir in chopped cooked bacon pieces and cooked onion.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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https://www.redcottagechronicles.com/recipe/potato-bacon-soup/