Stephanie's Corn & Bacon Chowder

Jeanne Wise


My daughter Steph 'concocted' this recipe one day many years ago and it's been a family favorite ever since.


★★★★★ 1 vote

6 generous servings
15 Min
40 Min
Stove Top


  • 1/2-3/4 lb
    bacon, chopped
  • 3 can(s)
    cream-style corn (about 14-15 oz. each)
  • 1/2 large
    onion, chopped
  • 2 lb
    bag of frozen hashed browns, thawed
  • 3 can(s)
    milk (about 6 scant cups total)
  • 1 can(s)
  • 1 Tbsp
    dill weed
  • ·
    salt & pepper

How to Make Stephanie's Corn & Bacon Chowder


  1. Saute the chopped bacon in a large Dutch oven until it's crisp; remove from pan with slotted spoon and set aside. Remove all but about 2 tablespoons of the bacon fat. Add the onion, sprinkle with a little salt and pepper and saute over medium heat until translucent, maybe 5 minutes or so.
  2. Add the hashed browns to the pot along with the milk, water and dill weed. Add a little salt & pepper. Bring to a boil, then turn heat down and simmer for 30 minutes, stirring occasionally.
  3. After the 30 minutes are up, stir in the reserved bacon and taste for seasoning before serving.
  4. Note: I've played around with this recipe. **I've also added 1 grated zucchini; I add it to cook for a few seconds after the onions are done. **I don't normally have frozen hashed browns on hand so often I'll use several peeled white Idaho potatoes; I slice them into very thin strips (the size of small french fries) and then I'll cut them into sticks about 1/2" long. **You could also omit the dill weed if you don't care for it. **The one substitution that didn't work was when I tried using turkey bacon. It just didn't taste right.

Printable Recipe Card

About Stephanie's Corn & Bacon Chowder

Course/Dish: Chowders Cream Soups
Main Ingredient: Vegetable
Regional Style: American

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