Corn Chowder with Bacon and Potatoes

This is a corn chowder that I absolutely love, and have received rave reviews from friends and family. I’ve made this for company, for a group of people, and doubled it to take to friends after they have a baby. With winter upon us, I’m loving recipes like this one, and plan to pass along all of my favorites.

Corn Chowder with Bacon and Potatoes

1 lb bacon, cut into 1″ pieces

4 cups diced potatoes

2 cups chopped onions

2 cups light sour cream

2 ½ cups reduced fat milk

2-10 ¾ oz cans cream of chicken soup

2-15 ¼ oz cans corn, undrained

1. Cook the cut up bacon in a skillet for about 5-10 minutes, until it starts to smell good and begins to get crispy.
2. Add the potatoes and onions to the skillet. Cook for 15-20 minutes, until tender (and bacon is cooked thoroughly).
3. Combine sour cream, milk, chicken soup, and corn – use a whisk for consistency. Pour into crock pot or large soup pot.
4. Add the bacon/potato/onion mixture.
5. Cover and let simmer for two hours (on low if you are using a crock pot).

Enjoy!

-Grace

Related posts:

1. Southwest Corn Chowder
2. Baked Potato Soup
3. Twice Baked Potatoes
4. Corn Casserole – Simple but Delicious
5. White Chicken Chili