Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living

Gallery

Recipe Summary test

total:
20 mins
Yield:
4 to 6 side-dish servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cook bacon until crisp. Remove; drain on paper towels. Crumble bacon. Reserve 2 to 3 tablespoons drippings in the saucepan.

    Advertisement
  • Cook onion rings in reserved drippings until tender. Stir in the milk, corn, soup and potato.

  • 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.

Advertisement