Wicked Good Corn Chowder Casserole with Bacon
This delicious Wicked Good Corn Chowder Casserole with Bacon will deliver on classic corn chowder flavor but in casserole form. This is a great and budget friendly dinner for the whole family. The sweet corn pairs perfectly with the salty bacon. This chowder is so creamy and decadent, yet surprisingly light. You won’t believe this is made with milk instead of cream (and you’ll never miss it).
Chowders (or chowdahs for my fellow New Englanders) are rich, creamy and hearty soups. They have a milky or creamy base with different vegetables. Now believe it or not, I am actually NOT a fan of the world famous New England clam chowder. I know, take away my Dunks.
What kind of New England native does not enjoy clam chowdah?! Well.. I have just never been a fan. Fast forward to a restaurant job in my early 20s, I was asked to place an extremely heavy, full and large container of prepared clam chowder on the top shelf of the refrigerator. You know what happened next. Yes, the entire thing slipped and spilled ALL over me. The best part was that I had to walk home, 20 minutes away on a 90 degree day to go change and then return to work. Needless to say, I don’t like clam chowder, never did and never will after smelling the chowder continuing to cook on me whilst I walked home.
Corn chowder on the other hand, is something that I love. The husband and I loved the corn chowder served at dinnertime on our honeymoon so much that our mouths ended up burnt and purple. It was far too good to allow time for the boiling hot chowder to cool. I’m sure you can relate. Corn chowder is one of those delicious and decadent dishes that is so worth burning the roof of your mouth off for.
Corn chowder and bacon go together like a perfect match made in heaven. Slow Cooker Creamed Corn with Bacon will leave no doubt in your mind. You would think that nothing could make that combination any more amazing. Until, you add the egg noodles for this casserole. Your mind will be blown. I was remaking this dish the other night to get some more process photos. My nephew Logan tried this for the first time and told me that it may be his new favorite thing that I make.
Casseroles are weeknight heroes. There are so many variations of casseroles. Best of all, they really stretch your ingredients and your budget. You can bet that everyone will be getting a healthy serving, even when feeding a crowd.
Shepherd’s Pie Tater Tot Casserole is a perfect and quick weeknight meal for the whole family. Or one of my favorite casseroles is Green Bean Casserole with Spinach and Sausage. There is no holiday table spread that is complete in my house without this amazing side dish.
Instructions
Preheat oven to 385°F. Place slices of bacon evenly onto a baking sheet. Bake for 20 minutes or until cooked thorough and crispy. Transfer to a paper towel lined plate to absorb excess grease. Reserve ⅓ cup of bacon grease. Chop the bacon. Preheat the oven to 400°F.
Bring a large pot to a boil and prepare the extra wide egg noodles according to package instructions. Drain when done. Add to a large pan sprayed casserole dish.
While preparing the egg noodles, heat a large pan sprayed pan on medium heat to prepare the corn chowder. Add canned cream style sweet corn, canned whole sweet corn (drained), whole milk, butter, flour, salt, black pepper and dried parsley. Stir to combine and allow to heat up for 10 minutes.
In the meantime, prepare the Panko Bacon Grease Topping. In a medium mixing bowl, combine panko bread crumbs, grated parmesan cheese and chopped fresh parsley. Stir in the reserved bacon grease until everything is moistened completely.
Add the pan of prepared corn chowder to the egg noodles in the casserole dish. Add the chopped bacon and mix until everything is completely combined.
Cover the casserole completely with the prepared Panko Bacon Grease Topping. Bake at 400°F for 18 minutes. Broil for an additional 2 minutes or until golden brown.
Let me know in the comments below if you made this corn chowder casserole with bacon and if you thought it was wicked good. As always, I very much appreciate your support of the blog so, thank you!
Wicked Good Corn Chowder Casserole with Bacon
Ingredients
- 16 Ounces bacon
- 12 Ounces extra wide egg noodles
- 30 Ounces canned cream style sweet corn
- 15 Ounces canned whole sweet corn (drained)
- ¾ Cup whole milk
- ⅓ Cup butter
- 2 Tablespoons flour
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Teaspoon dried parsley
Panko Bacon Grease Topping
- ⅔ Cups panko bread crumbs
- ⅓ Cup grated parmesan cheese
- 2 Tablespoons fresh parsley (chopped)
- ⅓ Cup bacon grease (reserved)
Instructions
- Preheat oven to 385°F. Place slices of bacon evenly onto a baking sheet. Bake for 20 minutes or until cooked thorough and crispy. Transfer to a paper towel lined plate to absorb excess grease. Reserve ⅓ cup of bacon grease. Chop the bacon. Preheat the oven to 400°F.
- Bring a large pot to a boil and prepare the extra wide egg noodles according to package instructions. Drain when done. Add to a large pan sprayed casserole dish.
- While preparing the egg noodles, heat a large pan sprayed pan on medium heat to prepare the corn chowder. Add canned cream style sweet corn, canned whole sweet corn (drained), whole milk, butter, flour, salt, black pepper and dried parsley. Stir to combine and allow to heat up for 10 minutes.
- In the meantime, prepare the Panko Bacon Grease Topping. In a medium mixing bowl, combine panko bread crumbs, grated parmesan cheese and chopped fresh parsley. Stir in the reserved bacon grease until everything is moistened completely.
- Add the pan of prepared corn chowder to the egg noodles in the casserole dish. Add the chopped bacon and mix until everything is completely combined.
- Cover the casserole completely with the prepared Panko Bacon Grease Topping. Bake at 400°F for 18 minutes. Broil for an additional 2 minutes or until golden brown.
