ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn Chowder

Photo: Antonis Achilleos
Prep time 5 mins
Other time 5 mins
Yield 2 servings
It's hard to beat creamy corn chowder when it comes to comfort food! This version tastes like it's been simmering all day on the stove, but takes less than 10 minutes to make.


  • 4 slices Oscar Meyer Ready to Serve Bacon
  • 1 10 3/4-ounce can Campbell's Classics Cream of Potato soup
  • 1 cup low-fat or whole milk
  • 1 11-ounce can Green Giant Corn Niblets
  • Oyster crackers

Nutrition Information

  • calcium 164 mg
  • calories 336
  • caloriesfromfat 0 %
  • carbohydrate 40 g
  • cholesterol 34 mg
  • fat 13 g
  • fiber 5 g
  • iron 1 mg
  • protein 15 mg
  • satfat 5 g
  • sodium 1972 mg

How to Make It

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

Fake It, Don't Make It