Easy Corn Chowder
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 12-14 servings (about 3 quarts).
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.
Ingredients
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4 cups water
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4 cups diced peeled potatoes
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1 cup chopped celery
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1/2 cup chopped onion
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1/2 cup shredded carrot
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (15 ounces) cream-style corn
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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2 cups chopped fully cooked ham
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1-1/4 cups milk
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1/2 teaspoon salt
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1/2 teaspoon pepper
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6 bacon strips, cooked and crumbled
Directions
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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.
Nutrition Facts
1 cup: 197 calories, 6g fat (2g saturated fat), 20mg cholesterol, 895mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 9g protein.
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