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bowl of homemade potato corn chowder with bread

Old Fashioned Potato Corn Chowder

Sara Garska
This thick and creamy potato corn chowder is a classic, hearty soup that can be easily made with ingredients on hand.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 6
Calories 191 kcal


  • Large heavy-bottom sauce pan or Dutch oven


  • 3 slices bacon cut into 1 inch pieces
  • 1/2 cup onion chopped
  • 1 1/2 cups potatoes cut into bite sized pieces
  • 2 cups corn can use frozen, canned, or fresh (kernels only)
  • 3 cups hot water
  • 2 TB butter
  • 1 cup evaporated milk
  • 2 1/2 tsp salt
  • pepper to taste


  • In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender.
    4-step photo collage showing how to make potato corn chowder on stovetop
  • Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes).
  • Stir in milk, butter, pepper, and salt.
  • Bring to a gentle boil, turn off heat, and serve. 


Nutrition Information is provided as an estimate only; your actual values will vary based on ingredients used and serving size.


Calories: 191kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 1052mgPotassium: 483mgFiber: 3gSugar: 8gVitamin A: 355IUVitamin C: 15mgCalcium: 124mgIron: 1mg
Keyword bacon, chowder, corn, potatoes, soup, stew
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