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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. 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 bacon strips, cooked and crumbled |
Directions:
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).
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