Ingredients
4 cups water4 cups diced peeled potatoes1 cup chopped celery1/2 cup chopped onion1/2 cup shredded carrot1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) cream-style corn1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2 cups chopped fully cooked ham1 jar (4-1/2 ounces) sliced mushrooms, drained1-1/4 cups milk1/2 teaspoon salt1/2 teaspoon pepper6 bacon strips, cooked and crumbled
Preparation
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.
