Corn and Ham Chowder

This corn and ham chowder is creamy and satisfying. It’s loaded with smoky ham, sweet corn, and hearty potatoes.

Course Soup

Cuisine American

Keyword corn, ham, leftover ham recipes

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 445kcal

Author Elizabeth

Ingredients

4 tablespoons Butter
1 medium Onion small dice (yellow or white onion)
2 Celery Ribs diced
2-3 Garlic Cloves minced
¼ teaspoon Salt plus extra if needed at the end
¼ teaspoon Black Pepper
4 tablespoons All Purpose Flour
4 cups Chicken Broth
2 (16 ounce cans) Cream Style Sweet Corn
1 pound Cooked Ham diced
10 ounces Frozen Corn defrosted and drained (cooked to approximately half the suggested time on the package)
16 ounces Potatoes peeled and diced (we use russet potatoes but Yukon gold potatoes, yellow or red potatoes will also work)
¼ cup Half and Half substitute whole milk if needed
1-2 tablespoon Chopped Chives or Green Onions for serving, optional

Instructions

Melt the butter in a large pot or dutch oven over medium heat. When the butter is melted and foamy add the onions and celery. Cook for 3 minutes until the onions are translucent. Stir frequently.
Add the garlic, salt, and black pepper. Cook for 1 minute, stir often.
Add the flour and cook for 1-1½ minutes to cook out the raw flour taste. Stir almost constantly.
Next, add the broth while stirring briskly with a wooden spoon or whisk. Continue adding and stirring until the flour is dissolved.
Add the creamed corn and ham. Stir well. Raise the heat and bring the soup to a simmer (will take about 5 minutes). Lower the heat to medium-low, cover, and cook for 10 minutes. Stir occasionally to make sure nothing is sticking to the bottom. Keep the liquid at a simmer. Raise or lower the heat, as needed.
In the meantime, cook the corn enough to defrost. Usually, half the recommended time on the package will be enough. Drain well.
Add the potatoes and corn kernels to the soup. Raise the heat, when it starts to simmer, lower the heat to medium-low, cover, and cook for 15-20 minutes or until the potatoes are tender. Stir occasionally to make sure they are not sticking to the bottom of the pot.
Finally, lower the heat to low, add the half and half (or milk), stir well, cover and cook gently for 2-3 minutes to heat through.
Taste and add salt if needed. As a reference we added ¾ teaspoon to ours. Serve the soup into individual bowls, garnish with green onions or chives, if desired.

Notes

Use reduced sodium ingredients if you are sensitive to salt.

The ham corn chowder will thicken further as it cools. If it's too thick add 1-2 tablespoons of broth at a time until it reaches the desired consistency.

Nutrition