Potato, Bacon and Corn Chowder - Kraft Recipes Top

Potato, Bacon and Corn Chowder

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  • Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, onion, celery, and bay leaf into the bacon grease; cook for 5 minutes.
  • Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently.
  • Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Remove and discard bay leaf. Use additional milk as needed to achieve desired consistency. Garnish with paprika to serve.

Special Equipment Needed


Great served in a bread bowl.

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