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Potato, Bacon & Corn Chowder Recipe

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This recipe for Potato, Bacon & Corn Chowder, by , is from The Loller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Holder Loller

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (14oz) reduced-sodium chicken broth
2 cans (12oz) evaporated milk
2 cups instant mashed potato flakes
1 can (15 1/4oz) no-salt added whole-kernel corn, drained
8 slices bacon, cooked & crumbled
2 tsp. onion powder (or use finely chopped onion)
1/4 tsp. ground black pepper
Shredded cheddar cheese, sliced green onions, additional cooked & crumbled bacon (for topping on soup)

Directions:
Directions:
Combine broth & evaporated milk in a large saucepan (Dutch oven). Bring mixture just to a boil over medium-high heat; reduce heat to low. Add potato flakes, corn, bacon, onion powder & pepper. Cook, stirring frequently, for 5 to 8 minutes until creamy & slightly thick. Top each serving with cheddar cheese, green onions & bacon.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep: 10 minutes
Personal Notes:
Personal Notes:
Awesome taste for a quick & very easy comforting soup. Serve with warm fresh baked French bread.

 

 

 

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