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Tomato Corn Chowder

Rated as 3.33 out of 5 Stars

"Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. 'This is a terrific soup, particularly as the cooler season sets in,' writes the Redding, California cook. And at 55¢ a bowl, it's economical as well."
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50 m servings
Original recipe yields 9 servings


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  1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.


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This was a good vegetable dish, but it wasn't the best of chowders. I "tweaked" it -- a lot -- by substituting the meat from 3 pre-cooked pork chops for the bacon and 4 large fresh tomatoes (cho...

Like the others - I tweaked the recipe too! I only needed about 4 servings, so...sauteed the onion in olive oil since I used pre-cooked bacon - 1 can chicken broth, 1 can CREAMED corn, 1 can di...

What makes this recipe is the sour cream at the end. Mix it in and what a great soup.

I added chicken stock and used bacon bits instead of the bacon. It was very tasty. I will be making it again.