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bowl of creamy corn chowder
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Corn Chowder with Bacon Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This freezer corn chowder recipe is one that you are going to thank me for sharing. I haven’t met anyone yet who doesn’t like it. It is hearty which makes it perfect for a cold day. It stretches far if you pair it with salad or buns. And it has bacon. That right there pretty much seals the deal!

Course: Soup
Servings: 4
Calories: 487 kcal
Ingredients
  • 1/2 onion chopped
  • 15 oz. kernel corn or you can use 15 oz. of frozen kernel corn
  • 15 oz. cream corn
  • 12 oz. evaporated milk
  • 10 oz. cream of mushroom soup
  • 2 cups chicken broth
  • 2 slices bacon cooked and crumbled
Instructions
Assembly instructions:

  1. Chop the onion and cook and crumble the bacon.

  2. Stir everything together in a large bowl.

  3. Put a large resealable freezer bag into a juice jug and fold it over the top. This will hold the bag open for you as you pour the soup in.

  4. Pour the soup into the bag, take the bag out of the jug, remove the extra air, seal, and freeze.

Cooking instructions:

  1. Thaw. Heat on the stovetop over medium-low heat or in the microwave. If you prefer, you can also heat the soup in the slow cooker on low for 2-3 hours.