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Potato and Corn Chowder Recipe
Traci Wennerholm
Enjoy a bowl of this 5 ingredient Potato and Corn Chowder Recipe.
In winter a warm bowl of chowder can warm up anyone! Each bite of soup is filled with potatoes, corn, bacon, chives and broth.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
0
minutes
mins
Total Time
30
minutes
mins
Course
Soup
Cuisine
American
Servings
6
servings
Calories
245
kcal
Equipment
soup pot or dutch pot
Ingredients
1x
2x
3x
2
pounds
yellow potatoes
cut into cubes
6
ounces
bacon
cut into bite sized pieces
4
cups
chicken broth
2
14.5 oz cans creamed corn
1
bunch green onions
chopped into small pieces
Salt and pepper
optional
Instructions
In a large pot set to medium heat, cook the bacon until it reaches a crispy texture, approximately 8 minutes.
Using a slotted spoon, gently extract the bacon then lay them on a paper towel-lined plate. Reserve 3 tablespoons of bacon grease.
Add your bacon grease, chicken stock, creamed corn, potato cubes, and green onions in your pot.
Cook on medium low heat for 15 minutes until the potatoes are tender.
Remove soup from heat, stir in the bacon. Season with salt and pepper if desired. Serve.
Notes
Store soup in an airtight container in the refrigerator for several days. Reheat.
Serve soup with bread, in a bread bowl, or with a salad.
Nutrition
Calories:
245
kcal
Carbohydrates:
28
g
Protein:
8
g
Fat:
12
g
Saturated Fat:
4
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
5
g
Trans Fat:
0.04
g
Cholesterol:
22
mg
Sodium:
779
mg
Potassium:
727
mg
Fiber:
3
g
Sugar:
2
g
Vitamin A:
37
IU
Vitamin C:
30
mg
Calcium:
27
mg
Iron:
1
mg
Keyword
corn and potato chowder vegan, corn and potato chowder with bacon, potato and corn chowder recipe
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