Corn Chowder

Corn Chowder
Photo by Antonis Achilleos

Ingredients

  • 1 10 3/4-ounce can Campbell's Classics Cream of Potato soup
  • 4 slices Oscar Meyer Ready to Serve Bacon
  • 1 cup low-fat or whole milk
  • 1 11-ounce can Green Giant Corn Niblets
  • Oyster crackers

Heat the bacon for 20 to 30 seconds in the microwave; set aside. Pour the cream of potato soup into a sauce-pan. Add the milk and corn. Break up the cooked bacon into small pieces, then stir it into the sauce-pan. Heat for 5 minutes or until the soup reaches a simmer. Serve with the oyster crackers.

View full recipe at My Recipes

Comments

Variations on Corn Chowder

  • Corn Chowder
    • 2 cups milk
    • 4 cups fresh corn kernels (cut from about 8 ears)
    • 4 scallions, white bulbs and green tops chopped and reserved separately
    • +20 other ingredients
  • Corn Chowder
    • 1/2 cup slab bacon
    • 2 fresh thyme sprigs
    • 1 1/2 cups heavy cream
    • 1 teaspoon black pepper
    • fresh chives
    • 5 cups reduced-sodium chicken broth
    • +8 other ingredients
  • Corn Chowder
    • 1/8 t pepper
    • 1 t salt
    • 2 c milk
    • 1 can (16 ounce) whole kernel corn
    • 2 medium potatoes, peeled and chopped
    • 1/2 c water
    • 2 medium onions, minced
  • Corn Chowder
    • 1 cup skim milk
    • Vegetable cooking spray
    • 2 tablespoons yellow cornmeal
    • 2 tablespoons chopped onion
    • 2 tablespoons diced celery
    • 1/8 teaspoon salt
    • +4 other ingredients
  • Corn Chowder
    • 1 1/2 cups frozen hash brown potatoes
    • 2 cups milk (do not use lowfat or nonfat)
    • pepper
    • Salt
    • 1 17-ounce can creamed corn
    • 1 green onion
  • Corn Chowder
    • 3 medium ears fresh corn
    • 1 (4-ounce) piece unsliced bacon, rind discarded and bacon diced
    • 2 T butter
    • 1 medium onion, diced
    • +8 other ingredients


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