Ingredients50 m servings 314 cals
- Heat a large skillet over medium heat; cook and stir bacon and ham until bacon is crisp, about 10 minutes. Drain bacon and ham on a paper towel-lined plate.
- Bring mixed vegetables, potato, water, and onion to a boil in a large pot; reduce heat to medium and simmer until potatoes begin to soften, 12 to 15 minutes. Stir in cream-style corn, whole kernel corn, cream of mushroom soup, milk, half-and-half, bacon, and ham. Continue to simmer until potatoes are completely tender, about 5 minutes more.
Per Serving: 314 calories; 10.2 g fat; 47.2 g carbohydrates; 12.8 g protein; 20 mg cholesterol; 938 mg sodium. Full nutrition
ReviewsRead all reviews 3
Perfect for a cold winter night, problem was, that its been so warm around here, that I was jonesing for a chowder, glad I found this one!! I added a couple Bay leaves for some extra flavor. I w...
I love this soup. I added thyme, used chicken stock instead of water and used cream of celery soup. I also didn't bother to buy half and half. Used all milk, still very good.