Baked Potato, Corn & Ham Chowder

Baked Potato, Corn & Ham Chowder Recipe

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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.

★★★★★ 1 vote
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)


1Combine 1 1/2 cups of gravy mix with 1 cup of slightly warm water. Mix with a wire whip until thoroughly blended. Set aside
2In 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.
3Add gravy mixture to the boiling potatoes stirring vigorously. Continue stirring until mixture thickens, approximately 1 minute.
4Reduce heat and stir in sauteed onions, diced ham or crumbled bacon, corn, and shredded cheese. Continue stirring mixture for 2 minutes.
5Garnish with sour cream and additional cheese if desired.

About Baked Potato, Corn & Ham Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy