Vegetable and Corn Chowder recipe

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Ingredients

½ pound maple-cured bacon, chopped
½ cup diced ham
1 (16 ounce) package frozen mixed vegetables
4 cups diced potato
3 cups water
1 onion, diced
1 (15 ounce) can cream-style corn
1 (14 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
¼ cup half-and-half

Nutrition Info

313.5 calories
carbohydrate: 47.2 g
cholesterol: 20.1 mg
fat: 10.2 g
fiber: 5.9 g
protein: 12.8 g
saturatedFat: 3.5 g
servingSize: -
sodium: 937.9 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

Hearty homemade corn chowder.

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