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Corn: Corn Chowder

Source of Recipe

Bonnie Miller


List of Ingredients

1 quart water
4 cups diced peeled potatoes
1 cup chopped celery
1/2 cup chopped onoin
1/2 cup shredded carrots
15 1/4 ounces whole kernel corn, drained
15 ounces cream-style corn
10 3/4 ounces condensed cream of mushroom soup -- undiluted
2 cups chopped fully cooked ham
4 1/2 ounces sliced mushrooms, drained
1 1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 strip bacon, cooked and crumbled


Recipe

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).