This chowder is packed with flavor, creamy but not too heavy and just perfect!
I baked a honey glazed ham and had a ton of ham leftover so I decided to make this chowder before my ham spoiled. This was so good that I made a double batch of it the next day to freeze for later.
On my first batch my husband said to add more ham and it was a keeper! So for my second batch I added a lot more ham and actually sauteed the vegetables in bacon grease instead of butter and added bacon to the chowder. Both ways we had the chowder were absolutely delicious! With or without bacon it's still a keeper!
I think one of the things I love best about this chowder is it's creamy but still pretty light. I'm happy to say there is zero heavy cream in this soup which is a big deal for me. I usually add heavy cream to everything. Also, there are no peppers. I like peppers but I'm not a fan of them in a chowder or soup. So if you're a non pepper eater then you just might love this recipe!
Ham and Potato Corn Chowder
Recipe adapted from Closet Cooking
* I used ham leftover from a ham I baked but you can fine diced ham at your local grocery store usually by the bacon area.