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Corn-Bacon Chowder
Corn-Bacon Chowder
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy corn chowder with a velvety texture from potato and mushroom soups.
Ingredients:
  • 2.5 pounds potatoes, peeled and cubed
  • 1 pound sliced bacon
  • 2 (10.75 ounce) cans condensed cream of potato soup
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (10 ounce) can canned whole kernel corn
  • 2 cups whole milk, or as needed
  • 0.25 teaspoon curry powder, optional
  • 1 pinch salt and black pepper to taste
Instructions:
  • In a large pot, cover potatoes with water and bring to a boil. Cook until tender, for about 10 minutes, then drain.
  • While the potatoes are cooking, crisp the bacon in a large deep skillet over medium-high heat until perfectly browned. Once done, crumble it and set aside to add later.
  • Combine the bacon, potato soup, mushroom soup, corn, milk, and curry powder in a pot. Simmer over medium heat for at least 15 minutes, stirring occasionally. Season with salt and pepper to taste before serving.

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