Iowa Corn Chowder
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Shirley Fry | 📂 Category: Soups A comforting, hearty Iowa corn chowder loaded with sweet corn, savory bacon, tender potatoes, and creamy soup. This simple yet satisfying recipe comes together quickly for a cozy weeknight meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 5 1/2 cups |
🔪 Key Equipment
- Saucepan
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 5 slices | Bacon | Sliced |
| 1 medium | Onion | Sliced and separated into rings |
| 2 1/2 cups | Milk | None |
| 2 cups | Frozen Corn | 1-10 oz package |
| 1-10 3/4 oz can | Cream of Mushroom Soup | None |
| 1 cup | Potatoes | Diced, cooked |
| To taste | Salt | None |
Instructions
Step 1: Cooking the Base
- Cook the 5 slices bacon until crisp. Remove and crumble, reserving 2-3 tablespoons bacon drippings in a saucepan.
- Cook the 1 medium onion in the reserved drippings over medium heat until tender and translucent.
Step 2: Simmering the Chowder
- Stir in the 2 1/2 cups milk, 2 cups frozen corn, 1-10 3/4 oz can cream of mushroom soup, and 1 cup potatoes.
- Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes until heated through and bubbling.
- Season with salt to taste.
- Top each bowl with the crumbled bacon before serving.
💡 Make-Ahead & Storage: Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring frequently.
Original Recipe Scan
