Name: Potato and Double Corn Chowder
Cook time: 8 h
Ingredients: 1 (16-ounce) bag frozen hash brown potatoes, thawed; 1 can (15.25-ounce) whole kernel corn, undrained; 1 can (14.75-ounce) cream-style corn; 1 can (12-ounce) evaporated milk; 1 medium onion, chopped; 8 slices bacon, cooked and crumbled; 1/2 teaspoon salt; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon pepper

Potato and Double Corn Chowder

Wondering what to do with all that leftover ham? This superb corn chowder leaves you lots of options, including making it one of your best ham leftover recipes. You can substitute leftover cut-up ham for the bacon crumbles and still have excellent flavor.

Notes

Variation: Add leftover cut-up cooked turkey or chicken. Or use cut-up cooked ham instead of cooking and crumbling bacon.

Need other great ideas for leftover ham? Check out our 15 yummy recipes!

Cooking Time8 hr

Cooking MethodSlow Cooker

Ingredients

1 (16-ounce) bag frozen hash brown potatoes, thawed
1 can (15.25-ounce) whole kernel corn, undrained
1 can (14.75-ounce) cream-style corn
1 can (12-ounce) evaporated milk
1 medium onion, chopped
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Instructions

Mix all ingredients in 3 1/2- to 6-quart slow cooker.
Cover and cook on LOW heat setting 6 to 8 hours (or HIGH heat setting 3 to 4 hours) to develop flavors.