Corn isn’t just all about summer. A few changes and that sunny sweetness can make for a very comforting autumn soup. Just look at this Corn Chowder Supper! Creamy, hearty, and filled with tender potatoes and succulent bacon, there’s nothing about Corn Chowder Supper that isn’t comforting and warming from head to foot! It’s simple, speedy, and scrumptious; exactly what you need for a day like today!


  • 1/2 pound bacon strips, chopped
  • 1/4 cup onion, chopped
  • 5 medium Yukon Gold potatoes, peeled and cubed
  • water, to taste
  • 1 (14.75-ounce) can cream-style corn
  • 1 (12-ounce) can evaporated milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Step 1 –In a large skillet over medium heat, add the bacon and cook, while stirring occasionally, until crisp, about 5-7 minutes.

Step 2 –Using a slotted spoon, transfer the bacon to paper towels to drain.

Step 3 –Reserve 1 1/2 teaspoons of the bacon drippings in the pan, draining the remainder.

Step 4 –In the same large skillet with the bacon drippings over medium-high heat, add the onion and cook, while stirring occasionally, until tender, about 4-5 minutes.

Step 5 –In a large saucepan, add the potatoes and enough of the water to just cover them.

Step 6 –Bring the water to a boil.

Step 7 –Reduce the heat to medium and cook the potatoes, uncovered, until tender, about 10-15 minutes.

Step 8 –Transfer the saucepan from the heat and drain the potatoes, reserving 1 cup of the potato-cooking water.

Step 9 –In the same saucepan over medium heat, add the corn, the evaporated milk, the salt, the pepper, the cooked potatoes, and the reserved potato water and cook, while stirring occasionally, until heated through.

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Step 10 –Add the cooked bacon and the cooked onion to the potato mixture and stir until well-combined.

Step 11 –Serve.