Name: Corn-Bacon Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Potatoes, peeled and cubed - 2 ½ pounds; Sliced bacon - 1 pound; Condensed cream of potato soup - 2 (10.75 ounce) cans; Condensed cream of mushroom soup - 2 (10.75 ounce) cans; Canned whole kernel corn - 1 (10 ounce) can; Whole milk, or as needed - 2 cups; Curry powder, optional - ¼ teaspoon; Salt and black pepper to taste - 1 pinch

Ingredients for - Corn-Bacon Chowder

1. Potatoes, peeled and cubed 2 ½ pounds

2. Sliced bacon 1 pound

3. Condensed cream of potato soup 2 (10.75 ounce) cans

4. Condensed cream of mushroom soup 2 (10.75 ounce) cans

5. Canned whole kernel corn 1 (10 ounce) can

6. Whole milk, or as needed 2 cups

7. Curry powder, optional ¼ teaspoon

8. Salt and black pepper to taste 1 pinch

How to cook deliciously - Corn-Bacon Chowder

1 . Stage

Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.

2 . Stage

Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.

3 . Stage

Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.