Published Apr 2nd
Prep 15m Cook 25m Additional - Ready In 40m
Servings 12 servings Calories 263.3

A rich chowder thickened with canned potato and mushroom soups.

Recipe Ingredients

  • 2 ½ 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
  • ¼ teaspoon curry powder, optional
  • 1 pinch salt and black pepper to taste

Cooking Directions

  1. 1 Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 263.3
  • Carbohydrate 32.4 g
  • Cholesterol 19.7 mg
  • Fat 10.6 g
  • Fiber 3.3 g
  • Protein 10.1 g
  • Saturated Fat 3.6 g
  • Sodium 1029.8 mg
  • Sugar 4.4 g


  1. I halved the recipe and had to use cream of onion instead of potato because it is what I had. I did not use curry powder (not a fan) but the soup did need some seasoning. I added a chopped jalapeno. DH said it needed some cilantro. It was a tasty soup and I will - Read more ...
  2. I used vegetarian bacon (with olive oil instead of grease) and it turned out fantastic. I also got these teeny little potatoes at Trader Joe's that I threw in whole without having to slice or peel and it tasted good and was easier to make.
  3. I thought this was delicious! The recipe makes a lot of chowder which is good if you are feeding a lot of people. I would suggest increasing the amount of curry powder (1/4 tsp for so much really doesn't add enough curry taste in my opinion). But I thought it was great- good taste thick - Read more ...
  4. This recipe is great just as given. I don't understand why people alter the recipe and then offer sub-standard ratings.
  5. I only gave this recipe 4 stars because I think it is a good base. I made lots of additions/revisions plus I halved the recipe... so take that into consideration for amounts used. First I used yellow potatoes. These have a nice flavor for soups. I chopped the bacon before browning... this makes browning easier. - Read more ...
  6. This is a great recipe. Have already made this 3 times in this past month. I did cut out one of the Can of patato creme as two seemed a little strong. Exchanged it out with a creme of celery.
  7. My husband and 14 year old son finished all of this in one sitting (I had a small bowl) and this makes a lot of chowder. I would substitute another cream of potato for one of the cream of mushrooms it tasted a little too mushroom-soupy to me but I love the taste of potato - Read more ...
  8. Made this soup for company and all LOVED it -- didn't add the curry powder and only salt and pepper to taste (i'm sure 1 cup is a typo!) I used 99% Fat free cream of mushroom and 2% milk and it was very good still. Matter of fact many asked for the recipe Also - Read more ...
  9. This was definitly tasty but I tweaked it with what I had on hand. First off I halved it and then I did not use any Cream of Mushroom Soup - just the Creamed Potato. I should have used just 1-10oz can of creamed corn (I used that and a 5oz can of reg. corn - Read more ...

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