Skip to main content New<> this month
Get the Allrecipes magazine

Vegetable and Corn Chowder

Rated as 4.67 out of 5 Stars

"Hearty homemade corn chowder."
Added to shopping list. Go to shopping list.


50 m servings 314
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 314 calories; 10.2 47.2 12.8 20 938 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

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.

I didn't use mushroom soup. Instead I thickened the soup with corn starch and water, mixed together, then added at the end. I used pre-cooked bacon bits. I also added about 1/2 tsp black pepper ...