Soup isn’t just reserved for cozy fall evenings! Our Potato and Corn Chowder is the summertime soup your dinner table needs. Though you won’t find us slurping on a hearty stew or chili (we keep those for the cooler months), you can guarantee that we’ll make a soup full of fresh, seasonal ingredients that’s easy to pull together on a busy school night. We’re making the most of sweet summer corn in this chowder, and in under 30 minutes you can have it ready to serve just in time to make it to your kids’ evening practice!
Potato and Corn Chowder
Cook time: 30 min
Ingredients:
- ½ lb bacon, cooked and crumbled
- ¼ cup chopped onion
- 1 ½ pounds Yukon Gold potatoes, peeled and cubed
- 1 can creamed corn
- 1 can evaporated milk
- Salt and pepper to taste
Instructions:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
- Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
- Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
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