Baked Potato, Corn & Ham Chowder Recipe

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Baked Potato, Corn & Ham Chowder

Nancy English


Got the original recipe off the box of Country Style Peppered Gravy mix and then started adding my own ingredients. Now on cold winter nights, it has become a favorite of the family. It is quick and easy and along with a pan of corn bread, you have got a dinner fit for a king.

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10 Min


10 Min


1 1/2 c
Country Style Peppered Gravy Mix
7 c
4 c
Frozen hash browns
1 1/2 c
Ham, diced, or 8 slices of bacon fried & crumbled
1/2 c
Green onions chopped & sautered
1 can(s)
Whole kernel corn -drained
1 1/2 c
Cheddar cheese, shredded
Sour cream (optional)

Directions Step-By-Step

Combine 1 1/2 cups of gravy mix with 1 cup of slightly warm water. Mix with a wire whip until thoroughly blended. Set aside
In a large pan combine 6 cups of hot water with the 4 cups (1 lb package) of hash brown potatoes. Bring to a full rolling boil. Continue boiling for 5 minutes before adding gravy mixture.
Add gravy mixture to the boiling potatoes stirring vigorously. Continue stirring until mixture thickens, approximately 1 minute.
Reduce heat and stir in sauteed onions, diced ham or crumbled bacon, corn, and shredded cheese. Continue stirring mixture for 2 minutes.
Garnish with sour cream and additional cheese if desired.

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy