Ham and Potato Corn Chowder

This ham and potato corn chowder is packed with flavor, creamy but not too heavy and just perfect!

 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!

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Ham and Potato Corn Chowder

Recipe adapted from Closet Cooking 

Ingredients:

  • 3 tablespoons oil or butter *
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped (or you can use garlic powder to taste)
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups milk (I used whole milk)
  • 1 1/2 pounds potatoes, diced small and optionally peeled (I used about 3 medium sized potatoes)
  • 1 1/2 cups ham, diced* (or more depending on how much meat you like in your chowder)
  • 1 cup corn (I used frozen)
  • salt and pepper to taste

Directions:

  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
  3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes. Stir potatoes every so often to prevent them from sticking to the bottom of the pan.
  4. Add the ham and corn, cook until heated and season with salt and pepper.

* Bacon Option:  Start by cooking 4 strips of bacon in your sauce pan, crumbling and setting aside before using the bacon grease to cook the veggies instead of the butter or oil and then use the crumbled bacon as garnish.
* 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.

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