Old-Fashioned Corn Chowder
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If you're a fan of rich and creamy soups that don't take a lot of work, you're in luck. Our Old-Fashioned Corn Chowder is so simple to make and tastes so good, your gang'll think you spent all day in the kitchen!
What You'll Need
- 6 slices bacon
- 1 cup chopped onion
- 4 red potatoes, cubed
- 1 cup water
- 2 (14.75-ounce) cans cream-style corn
- 3 cups half-and-half
- 1 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- In a soup pot over medium-high heat, cook bacon until crisp. Remove bacon to a paper towel-lined plate, let cool, then crumble and set aside.
- Over medium heat, cook onion in bacon drippings 3 to 4 minutes, or until tender, stirring constantly. Add potatoes and water; bring to a boil. Cover, reduce heat to low, and simmer 18 to 20 minutes, or until potatoes are fork-tender.
- Stir remaining ingredients into potato mixture; cook until thoroughly heated, stirring often. Ladle into bowls, sprinkle with bacon, and serve immediately.
Check This Out!
- We like to serve this with a side of our homemade Country Corn Bread. Or, you could try one of the recipes from our collection of the Test Kitchen's Best Corn Bread Recipes!
- For more amazing soup recipes, check out our collection of Senstational Soup Recipes.
- Since we can't get enough corn recipes, here are a few more. Make our Iowa Corn Casserole, our Creamy Corn for a Crowd, or our Pan-Roasted Corn Dip!