Bacon Corn Chowder
Prep time
Cook time
Total time
Serves: 12 servings
  • ½ pound bacon (about 8 strips), chopped
  • 1 small/medium onion, chopped
  • 5 medium potatoes, diced (about 3 ½ cups)
  • 1 can cream-style corn
  • 1 can whole corn, drained
  • 1 can (12 ounces) evaporated milk
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  1. Brown bacon over medium heat, stirring occasionally. Push to one side to continue cooking until crisp.
  2. Add chopped onion to bacon grease (about 1 tablespoon, discard excess) and begin saute, stirring onions as needed.
  3. In meantime, set a medium pan on burner with 2-3 inches of water and bring to boil. Peel and dice potatoes in small bite-sized chunks. Add to boiling water and cook until just tender, about 12 minutes.
  4. Remove potatoes from heat. Drain reserving one cup potato water. Return pot to medium heat, add potato water, milk, cream-style corn, whole corn, salt and pepper. Add bacon and onion.
  5. Stir well and heat through and slightly thickened.
  6. Traditionally served with crisp crust bread or crackers. Substitute ready made salad, if desired.
Recipe by A Pinch of Joy at