Iowa Corn Chowder | Midwest Living

Iowa Corn Chowder

Iowa Corn Chowder

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  • Yield: 4 to 6 side-dish servings
  • Start to Finish 20 mins

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  • 5 slices bacon
  • 1 medium onion, sliced and separated into rings
  • 2 1/2 cups milk
  • 2 cups frozen corn (1 10-ounce package)
  • 1 10 3/4 - ounce can condensed cream of mushroom soup
  • 1 cup diced potato, cooked


  1. In a large saucepan, cook bacon until crisp. Remove; drain on paper towels. Crumble bacon. Reserve 2 to 3 tablespoons drippings in the saucepan.
  2. Cook onion rings in reserved drippings until tender. Stir in the milk, corn, soup and potato.
  3. Bring mixture to boiling. Reduce heat and simmer for 2 to 3 minutes. Remove from heat. Season to taste with salt. Top each bowl of chowder with some of the crumbled bacon. Makes 5-1/2 cups soup.

Comments (1)

brussj wrote:
Really? Frozen corn and a can of already made soup? That's pathetic

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