Easy Corn Chowder Recipe

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When I was growing up, my grandfather would often serve steaming bowls of corn chowder. I tried to capture that wonderful flavor and came up with this recipe.

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Easy Corn Chowder Recipe

Prep: 15 min. Cook: 30 min.

Yield: 12 Servings

15 30 45

Ingredients

4 cups water
4 cups diced peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
1/2 cup shredded carrot
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups chopped fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 Wright® Brand Bacon strips, cooked and crumbled

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Directions

In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, ham, mushrooms, milk, salt and pepper; heat through, stirring occasionally. Stir in bacon just before serving. Yield: 12-14 servings (about 3 quarts).

Nutritional Facts 1 serving (1 cup) equals 197 calories, 6 g fat (2 g saturated fat), 20 mg cholesterol, 895 mg sodium, 27 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Corn Chowder in Home-Style Soups, Salad and Sandwiches Cookbook , p30