Vegetable and Corn Chowder Recipe

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.