Hearty homemade corn chowder.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

314 calories; protein 12.8g; carbohydrates 47.2g; fat 10.2g; cholesterol 20.1mg; sodium 937.9mg. Full Nutrition
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Reviews (3)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/24/2014
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 warmed up some rolls and dinner was ready! Delish! Thank You Ruthannlacombe:) Read More
(1)
Rating: 4 stars
11/03/2015
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 and several shakes of crushed red pepper. It was good! Read More
Rating: 5 stars
04/08/2017
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. Read More
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