Creamy Corn Chowder

Mary Rogers Waseca, MN

Prep. Time: 30–40 Minutes
Cooking Time: 2 Hours


  • ½ lb. lean turkey bacon
  • 4 cups diced potatoes
  • 2 cups chopped onions
  • 2 cups fat-free sour cream
  • cups fat-free milk
  • 2 10¾-oz. cans fat-free, low-sodium cream of chicken soup
  • 2 15¼-oz. cans fat-free, low-sodium whole-kernel corn, undrained

Ideal Slow Cooker Size: 4-Quart


  1. Cut bacon into 1-inch pieces. Cook for 5 minutes in large nonstick skillet, doing it in two batches so all the pieces brown.
  2. Add potatoes and onions and a bit of water. Cook 15–20 minutes, until vegetables are tender, stirring occasionally. Drain. Transfer to slow cooker.
  3. Combine sour cream, milk, chicken soup, and corn. Place in slow cooker.
  4. Cover. Cook on Low for 2 hours.

Per Serving: 260 calories (70 calories from fat), 8 total fat (2.5g saturated, 0g trans), 25mg cholesterol, 840mg sodium, 37g total carbohydrate (3g fiber, 10g sugar), 11g protein, 2%DV vitamin A, 20%DV vitamin C, 15%DV calcium, 10%DV iron.


If you’ll be gone for most of the day, you may want to use a different procedure from the one above. After Step 1, place bacon, potatoes, onions, 2 inches of water, the 2 cans of soup and the 2 cans of corn into the slow cooker. Cook on Low 8–10 hours, or until the vegetables are done to your liking. Thirty minutes before serving, stir in sour cream and milk and continue cooking on Low. Serve when soup is heated through and steaming.