Soups & Salads

Bacon Corn Chowder

Bacon Corn Chowder

Difficulty Easy
Serves 8
Prep Time 10
Cook Time 45
1/2 Pound Bacon
1 Stalk Celery
1 Yellow Onion
2 Cup Potatoes Diced
2 Cups 2% Milk
1 Can Corn
1 Can Cream Of Mushroom Soup
2 Tbsp All-Purpose Flour
Salt and Pepper to taste
2 Tsp Garlic Powder
1 Cup Shredded Cheddar Cheese


Top with extra bacon, shredded cheddar cheese and crackers.


  1. Cook bacon in a large pot until crispy. Remove bacon and drain over a paper towel. Remove half of the bacon fat but leave 2-3 tablespoons in the skillet to cook with.
  2. Cook onion and celery in bacon fat until soft.
  3. Add all-purpose flower and cook until it turns golden in color.
  4. Add the corn, potatoes, soup, milk, cheese, garlic powder, and salt and pepper. Raise heat to high and bring to a boil. Once boiling drop to a simmer and place lid on pot.
  5. Reduce heat to low; cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.
  6. Stir in 3/4 of the cooked bacon before serving. Serve immediately.