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Creamy Corn Chowder

This rich & creamy soup is the perfect warm meal for a cold autumn day! It's quick and easy to prepare! An instant fall favorite!
Prep Time15 mins
Servings: 4
Author: Simply Happenstance


  • 6 slices of bacon cut into small pieces {I used Turkey Bacon}
  • 1 small white onion chopped
  • 1/8 cup water
  • 2 large russet potatoes diced
  • 2 cans of creamed-style corn
  • 2 cups of milk half & half, or heavy cream {depending on your preference - I used heavy cream}
  • salt & pepper to taste


  • In a large stockpot, cook bacon and onions until slightly brown. Add water, potatoes, salt & pepper. Cook until potatoes are done {starting to turn a golden brown}; add corn and milk {of choice}. Cook over medium heat until warm, approximately 15-20 minutes, but do not boil. Remove from heat and serve warm.


*You can drain the bacon fat, if necessary, and return to the pot before adding the rest of the ingredients.
*Store any leftovers in an airtight tupperware container in the refrigerator for up to one week. Enjoy!