Name: Corn-Bacon Chowder recipe
Ingredients: 2 ½ pounds potatoes, peeled and cubed;1 pound sliced bacon;2 (10.75 ounce) cans condensed cream of potato soup;2 (10.75 ounce) cans condensed cream of mushroom soup;1 (10 ounce) can canned whole kernel corn;2 cups whole milk, or as needed;¼ teaspoon curry powder, optional;1 pinch salt and black pepper to taste

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Ingredients

2 ½ pounds potatoes, peeled and cubed 1 pound sliced bacon 2 (10.75 ounce) cans condensed cream of potato soup 2 (10.75 ounce) cans condensed cream of mushroom soup 1 (10 ounce) can canned whole kernel corn 2 cups whole milk, or as needed ¼ teaspoon curry powder, optional 1 pinch salt and black pepper to taste

Nutrition Info

263.3 calories carbohydrate: 32.4 g cholesterol: 19.7 mg fat: 10.6 g fiber: 3.3 g protein: 10.1 g saturatedFat: 3.6 g servingSize: - sodium: 1029.8 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

Directions

Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes, drain.
Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.

Recipe Yield

12 servings

Recipe Note

A rich chowder thickened with canned potato and mushroom soups.

Alternatives to this recipe

Corn-Bacon Chowder