Corn-Bacon Chowder So Tasty With Bacon

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Corn-Bacon Chowder

"A rich chowder thickened with canned potato and mushroom soups."

Ingredients :

2 1/2 pounds potatoes, peeled and cubed
1 pound sliced bacon
2 (10.75 ounce) cans condensed cream of potato soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10 ounce) can canned whole kernel corn
2 cups whole milk, or as needed
1/4 teaspoon curry powder, optional
1 pinch salt and black pepper to taste

Instructions :

Prep : 15M	Cook : 12M	Ready in : 40M

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

Notes :

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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