Helms Bakery Corn Chowder

Total Time
1hr
Prep 1 hr
Cook 0 mins

This recipe has been a family favorite for many years. I believe my mother originally found this recipe in a newletter published by Helms Bakery. I usually quadruple this recipe, because as much as everyone loves it, and eats plenty, they love the leftovers even more. I would be in so much trouble if I did not have enough leftovers for at least a couple more meals per person.

Ingredients Nutrition

Directions

  1. Cut raw bacon into small pieces. Fry until crisp. Remove bacon pieces and set aside. Pour off most of the bacon fat.
  2. Add onion to the pan and cook slowly, without browning, for 5 minutes.
  3. Add corn, potatoes, tomatoes including juice, salt, sugar, pepper and water.
  4. Cook slowly until potatoes are tender.
  5. Heat evaporated milk, just to the simmering point.
  6. Remove soup from the heat, and stir in milk and bacon pieces. Serve immediately.
Most Helpful

5 5

Well, I hope you kids pass this down to there kids, as it was delicious. I love evaporated milk in any thing and this hit the spot. We had my FIL for dinner and he went home with what was left in the pot, I didn't mind as I can and will make it again. The crispy bacon bits on top gave it an extra Mmmmm.Thanks for a keeper. Made for PAC spring 2009