Potato Corn Chowder Recipe

Name: Potato Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium russet potatoes; 5 -6 slices bacon; 1 (15 ounce) can creamed corn; 1 (8 ounce) bag frozen corn; 1 (12 ounce) can evaporated milk; ¼ cup butter; onion powder; salt; Tabasco sauce; 1 cup grated cheese

Servings: persons

1
Fry bacon and set aside.
2
Dice potatoes and put in large pot.
3
Add just enough water to cover potatoes.
4
Add about 1/2 tspn of salt.
5
Crumble bacon into potatoes while cooking and add about 1 tablespoon of bacon grease to water.
6
Cook until potatoes are fork tender.
7
Do not drain any water.
8
Mash potatoes until chunky with a masher.
9
Add cream corn, frozen corn, evaporated milk and butter.
10
Season with salt, onion powder and pepper.
11
Heat through till hot, stirring occasionally.
12
Ladle into soup bowls and add grated cheese and tabasco to taste.

1107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium russet potatoes, 5 -6 slices bacon, 1 (15 ounce) can creamed corn, 1 (8 ounce) bag frozen corn, and more.

Yes, Potato Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Corn Chowder

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