Go Back
–+ servings
bowl of homemade potato corn chowder with bread
Print

Old Fashioned Potato Corn Chowder

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

Equipment

  • Large heavy-bottom sauce pan or Dutch oven

Ingredients

  • 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

Instructions

  • 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. 

Notes

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

Nutrition

Calories: 191kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1052mg | Potassium: 483mg | Fiber: 3g | Sugar: 8g | Vitamin A: 355IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 1mg