Vegetable and Corn Chowder recipe
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Ingredients
- ½ pound maple-cured bacon, chopped ½ cup diced ham 1 (16 ounce) package frozen mixed vegetables 4 cups diced potato 3 cups water 1 onion, diced 1 (15 ounce) can cream-style corn 1 (14 ounce) can whole kernel corn 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup milk ¼ cup half-and-half
Nutrition Info
- 313.5 caloriescarbohydrate: 47.2 gcholesterol: 20.1 mgfat: 10.2 gfiber: 5.9 gprotein: 12.8 gsaturatedFat: 3.5 gservingSize: -sodium: 937.9 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Vegetable and Corn Chowder
Directions
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Heat a large skillet over medium heat, cook and stir bacon and ham until bacon is crisp, about 10 minutes. Drain bacon and ham on a paper towel-lined plate.
Bring mixed vegetables, potato, water, and onion to a boil in a large pot, reduce heat to medium and simmer until potatoes begin to soften, 12 to 15 minutes. Stir in cream-style corn, whole kernel corn, cream of mushroom soup, milk, half-and-half, bacon, and ham. Continue to simmer until potatoes are completely tender, about 5 minutes more.