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My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. —Sharon Rose Brand, Stayton, Oregon
Nutritional Facts 1 serving (1 cup) equals 293 calories, 16 g fat (7 g saturated fat), 39 mg cholesterol, 918 mg sodium, 28 g carbohydrate, 3 g fiber, 12 g protein.
Originally published as Ham and Corn Chowder in Country Extra November 1994, p49
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Reviewed on May. 18, 2013 by Marianm3232
Excellent
Reviewed on May. 04, 2013 by bschuck
Excellent soup recipe! Fast and easy to make. I omitted the green pepper & we thought this was delicious! The bacon gives it a really nice flavor. This is definitely going into my recipe box!
Reviewed on Apr. 08, 2013 by GJALEX
Followed as written except used half whole milk and half skim. Used the butter and flour to make a roux to thicken it a little. I was able to fill 3 quart jars to freeze because there are only two of us but we both really liked it a lot. We gave it a 10 and will enjoy it again. I plan to can some for future meals. Good job and thanks for sharing.
Reviewed on Apr. 07, 2013 by BAYER
I used 2% milk instead of whole milk and it was excellent good dinner on a cool night for supper
Reviewed on Apr. 04, 2013 by mcdavidson
Excellent, tasty recipe. I used sweet potatoes instead of white and cooked veggies in coconut oil instead of using bacon grease. I also used skim milk and it worked very well. I will make this again.
Reviewed on Apr. 04, 2013 by cathbrier
This was a huge hit with everyone in my family - and a nice use of left-over ham and scalloped potatoes from Easter. Thanks!
Reviewed on Apr. 02, 2013 by ryahvin04
Not thick enough
Reviewed on Apr. 01, 2013 by fredaevans
You'd have to be a hell of a bad 'cook' to screw this one up. Whack a loaf of French Bread in two, baste with butter, garlic and Pam Cheese. Under the broiler for a few minutes and FOOD FOR KINGS, QUEENS, PRINCE AND PRINCES!
Reviewed on Apr. 01, 2013 by LaVonne Anderrsen
I make this often and substitute fresh asparagus for the corn.
Reviewed on Apr. 01, 2013 by veramarie
Didn't even make it yet, but the suggestion of serving with hot, soft pretzels makes it fabulous! Gathering the ingredients now...
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