Bacon and Potato Corn Chowder
American
A milk-based potato and corn soup with crisp bacon.
- Servings (recipe yield)
- 4 servings
- Prep time
- 12 min
- Cook time
- 27 min
- Rest / chill / soak
- 0 min
- Total time
- 39 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 3 slices bacon
- 1 medium, diced yellow onion
- 1 lb, cut into ½-inch pieces Yukon Gold potatoes
- 1½ cups water
- 2 cups corn kernels
- 2 cups whole milk
- 1 tbsp unsalted butter
- to taste salt and black pepper
Instructions
- Cook the chopped bacon in a soup pot until crisp. Transfer it to a plate and soften the onion in the rendered fat for 5 minutes.
- Add potatoes and water. Cover and simmer until the potatoes can be pierced easily, about 12 to 15 minutes.
- Add corn, milk and butter and heat gently for 5 minutes. Season and spoon the bacon over the bowls.
Source: Adapted from Fannie Merritt Farmer’s public-domain Boston Cooking-School Cook Book · Recipe source · Public-domain source license