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Corn Chowder

Corn Chowder
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Serves 2| Hands-On Time: | Total Time:


  • 4 slices Oscar Meyer Ready to Serve Bacon
  • 1 10 3/4-ounce can condensed Cream of Potato soup
  • 1 cup low-fat or whole milk
  • 1 11-ounce can corn niblets
  • oyster crackers


  1. Heat the bacon for 20 to 30 seconds in the microwave; set aside.
  2. Pour the cream of potato soup into a saucepan. Add the milk and corn. Break up the cooked bacon into small pieces, then stir it into the saucepan. Heat for 5 minutes or until the soup reaches a simmer. Serve with oyster crackers.
May, 2004

Nutritional Information

  • Per Serving
  • Calories 336
  • Calcium 164mg
  • Carbohydrate 40g
  • Cholesterol 34mg
  • Fat 13g
  • Fiber 5g
  • Iron 1mg
  • Protein 15mg
  • Sat Fat 5g
  • Sodium 1972mg
What does this mean? See Nutrition 101 .

Quick Tip

Sliced bacon
Heat thoroughly before serving Ready to Serve Bacon with morning eggs; otherwise the texture will be flabby.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.