My Shopping List

Recipe Search

Advanced Recipe Search


Match:
Every Word
Any Word
Exact Phrase
Course:
All
Dinner
Breakfast
Lunch
Appetizer
Snack
Beverage
Salad
Side
Soup
Special Diets:
All
Cooking With Kids
Cooking with Kids
Dairy Free
Gluten-Free
Healthy
High Fiber
Low Fat
Low Sodium
Low Sugar
Nutrient Rich
Paleo
Test
Vegan
Vegetarian
Wheat Free
Categories:
All
Appetizer
Baking
Beef
Best of 2018
Beverage
Charcuterie Appetizers
Cheese Appetizers
Chicken
Condiments
Dessert
Do It Yourself
Drink
Eggs
Fish
Friendsgiving
Fruit
Grains
Holiday Appetizers
Holiday Cocktails
Holiday Desserts
Holiday Entree
Holiday How To
Holiday Sides
Lamb
Meat
Pasta
Pork
Salad
Sandwich
Sauce
Seafood
Shellfish
Snack
Soup
Soups
Soups and Stews
Speciality
Thanksgiving
Vegetables
Vegetables & Salad
Vegetables & Salad
Vegetarian
Wellness
poultry

Share this Recipe

Share through emailShare through Facebook Share through Twitter

Rate this Recipe

How delicious was this dish?

Cook's Tools

Corn and Bacon Chowder

Serves 6 | 

Enjoy every spoonful of this hot and savory soup.



Ingredients:

8 slices bacon, chopped
1 russet potato, peeled, cut into 1/2-inch pieces
1 cup chopped onion
3/4 cup chopped celery
2 cups milk
10 oz. frozen corn kernels
1 can creamed corn, 14 oz.
1 1/4 cups vegetable broth
1/2 cup chopped celery leaves
1/4 teaspoon hot pepper sauce, more to taste

Directions:

  1. Saute bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot.
  2. Add potato, onion and celery to pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil.
  3. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon.
  4. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.
Corn and Bacon Chowder
Serves 6
8 slices bacon, chopped
1 russet potato, peeled, cut into 1/2-inch pieces
1 cup chopped onion
3/4 cup chopped celery
2 cups milk
10 oz. frozen corn kernels
1 can creamed corn, 14 oz.
1 1/4 cups vegetable broth
1/2 cup chopped celery leaves
1/4 teaspoon hot pepper sauce, more to taste
  1. Saute bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot.
  2. Add potato, onion and celery to pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil.
  3. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon.
  4. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.
Season: Fall
Course: Soup
view disclaimer
In no event shall Piggly Wiggly, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.


Comments:


Table Talk!

We invite you to pull up a seat at our table and share your thoughts on this dish. The comments section is here to help you and the food-passionate community have a great cooking experience. Please keep that in mind and be on your best behavior as you chime in with tips or observations from your experience with the recipe. Comments will be monitored and removed if off-topic, rude, or hurtful. It's all about the delicious food, so let's get cooking!


Name:

Comment:

Email Recipe


Your Name:

Your Email:

Friends Email: (separate multiple addresses w/ commas)

Subject:

Message:



Set Timer

Enter Timer Name:

Enter Time:

Increase Hours   Increase Minutes   Increase Seconds
: :
Hours   Minutes   Seconds
Decrease Hours   Decrease Minutes   Decrease Seconds

Start

X

Corn and Bacon Chowder

Serves 6

Ingredients:

8 slices bacon, chopped
1 russet potato, peeled, cut into 1/2-inch pieces
1 cup chopped onion
3/4 cup chopped celery
2 cups milk
10 oz. frozen corn kernels
1 can creamed corn, 14 oz.
1 1/4 cups vegetable broth
1/2 cup chopped celery leaves
1/4 teaspoon hot pepper sauce, more to taste

Corn and Bacon Chowder

8 slices bacon, chopped
1 russet potato, peeled, cut into 1/2-inch pieces
1 cup chopped onion
3/4 cup chopped celery
2 cups milk
10 oz. frozen corn kernels
1 can creamed corn, 14 oz.
1 1/4 cups vegetable broth
1/2 cup chopped celery leaves
1/4 teaspoon hot pepper sauce, more to taste

Directions:

  1. Saute bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot.
  2. Add potato, onion and celery to pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil.
  3. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon.
  4. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.

Corn and Bacon Chowder

Serves 6
  1. Saute bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot.
  2. Add potato, onion and celery to pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil.
  3. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon.
  4. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.
Season: Fall

Mad March Munchies

Grab your brackets, invite your buddies, and don't forget the snacks! College Basketball's shining moment is finally here and we have a spread fit for the Big Dance, with sliders, quesadillas, and the ultimate dips!

My Recipes

From appetizers to desserts and everything in between, meal planning is a piece of cake! Save your favorite recipes, organize your favorite recipes, and share your favorite recipes with your family and friends. Get started, and soon you’ll always have reliable recipes for meals that matter!