This creamy corn chowder is easy to make with canned corn and crumbled bacon.
Ingredients
- slices bacon: 6 piece
- onion: 1 piece (chopped)
- potatoes: 2 piece (cubed)
- water: 0.5 cup
- milk: 2 cups
- cream-style corn: 2 cans (14.75 ounce cans)
- whole kernel corn: 1 can (15.25 ounce can)
- salt: 0.5 tsp
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
-
Sauté onion in reserved drippings until tender; add potatoes and water. Cover and simmer until potatoes are tender, 15 to 20 minutes.
-
Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.
