Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1 quart 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 bacon strips, cooked and crumbled

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).
Originally published as Corn Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p30

Nutritional Facts

1 cup: 197 calories, 6g fat (2g saturated fat), 20mg cholesterol, 895mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 9g protein.

  • 1 quart 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 bacon strips, cooked and crumbled
  1. 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).
Originally published as Corn Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p30

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