Bacon and corn chowder easy and cheap recipe

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Low cost delicious bacon and corn soup

This family favorite soup we've enjoyed for decades! It's inexpensive to make and many of you reading this right now may have everything you need to make it already!

This is a one pot meal and comes together quickly for a weeknight hearty and satisfying dish. Serve with cheddar cheese biscuits. Your family will beg for this regularly!

This recipe only uses two slices of bacon but it adds a big amount of flavor!

Bacon corn chowder ingredients

TIP: Do not be tempted to add more flavor by subbing out milk or water in the recipe for stock. This will muddy the naturally sweet vibrant taste of the corn. Using cream instead of milk will also alter the taste, stick to whole milk.

Serves 6-8

  • 2 slices of bacon (use three if very thin)
  • Small yellow onion thinly sliced
  • 2 medium russet or yukon gold potatoes peeled and cubed into 1/2" dice to total about 2 cups
  • 3/4 cup water
  • 1 10 ounce can cream style corn
  • 1.5 cups milk (use whole milk)
  • 2 Tablespoons butter
  • 1 1/4 tsp salt
  • 1/8 tsp black pepper finely ground
  • finely chopped parsley

Cook the chowder

Cut bacon into 1/2 inch dice (freeze slices for 15 minutes before cutting to make it easier to cut).

In a medium saucepan over medium heat, render bacon then add sliced onions and stir frequently with a wooden spoon. Cook until onion is golden and the bacon is fully rendered and crisp.

Add potatoes to pan. Pour in water and bring to a boil over high heat. Reduce heat, cover and simmer until potatoes are tender (about 10 minutes) but not mushy.

Add canned creamed corn undrained to the pan. Stir in milk, salt, butter and pepper. Cover and simmer 5 minutes or until the chowder is very hot.

bacon corn chowder in a crock

You may like this post on 10 ways to use up hard boiled eggs

Cheddar biscuits recipe

  • 2 cups all purpose flour
  • 3 tsp baking powder (make sure it is fresh for the best rise)
  • 1/2 tsp salt
  • 3/4 cups shredded sharp cheddar cheese
  • 1/3 cup butter cold and cut into small cubes
  • about 3/4 cup milk

Preheat oven to 450F and have a baking sheet ready. No need to grease the pan but you can lay down a sheet of baking parchment.

using a medium large bowl, mix flour with salt and baking powder. Toss in cheese so each shred is well coated with flour mixture. Cuting butter using a pastry blender, two knives or a long tong dinner fork. You can also do this in a food processor if you prefer and use the pulse method to combine. Continue until mixture resembles coarse cornmeal.

Make a well in center and pour in 2/3 c. milk all at one time. Leave the remainder. Stir dough quickly with fork. If it seems dry add more milk in small amounts until it forms a ball. Knead gently 10 times.

On a floured surface roll dough gently into a 3/4" thickness and cut into 2.5" biscuits with a knife or biscuit cutter. Bake for 12-15 minutes. Serve hot with soup.

rolled and cut biscuit dough
biscuits rolled and cut with cutter

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