Vegetable and Corn Chowder

Vegetable and Corn Chowder

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ruthannlacombe 0

"Hearty homemade corn chowder."
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50 m servings 314 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.



Perfect for a cold winter night, problem was, that its been so warm around here, that I was jonesing for a chowder, glad I found this one!! I added a couple Bay leaves for some extra flavor. I w...

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