Bacon Potato Corn Chowder
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
20
High
Nutrition per serving
Calories417 kcal (21%)
Total Fat25.5 g (36%)
Carbs39.3 g (15%)
Sugars10.6 g (12%)
Protein10.4 g (21%)
Sodium1244 mg (62%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
4 ozbacon
0.25onion
2golden potatoes
medium
2cans Cream of Potato Soup
1can cream of mushroom soup
1can cream style corn
8 ozcorn
either canned or frozen, i use the frozen white corn and eye ball the amount of corn It's up to your preference if you want more or less corn :)
5 cupshalf and half
¼ tspsalt
¼ tsppepper
Instructions
Step 1
Chop bacon then fry until crispy
Step 2
Remove bacon from fry pan and discard majority of the grease - save about 1 T of grease
Step 3
Chop onions then fry in bacon grease until translucent
Step 4
Save onions with the bacon
Step 5
Peel and chop potatoes
Step 6
Place potatoes in a pot and cover with water
Step 7
Boil potatoes until tender about 15 minutes
Step 8
Reserve 1 cup of water from boiled potatoes - you may or may not need this depending on how thick the soup is
Step 9
Drain water from potatoes but leave potatoes in the pot
Step 10
Add to the pot the onions, bacon, cream style corn, frozen corn, cream of potato soup, cream of mushroom soup, and half and half
Step 11
If the soup is too thick, add in some of the potato water from step 8 1/4 cup at a time. Taste after mixing each time
Step 12
Bring to a boil and then simmer for 15 minutes
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