How To Make Creamy Ham Potato and Corn Chowder
Corn chowder is a light and sweet soup that can be the perfect appetizer for any full-course meal. It’s unassuming and pretty easy to make.
Serves:
Ingredients
- 2cupscooked hamdiced into small cubes
- 6slicesbaconcooked and crumbled
- 5tbspbutterdivided
- 1½cupyellow oniondiced
- 2cupscarrotspeeled and diced
- 2stalkscelerydiced
- 2canslow-sodium chicken broth
- 5 mediumred potatoes
- 3/4tspdried oregano
- 1/2tspdried thyme
- 1bay leaf
- Salt and freshly ground black pepperto taste
- 2cupsfresh corn
- 1/3cupall-purpose flour
- 3cupsmilk
- 1/2cupsour cream
- green onions or chivesgarnish
Instructions
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In a large pot, melt 1 1/2 tablespoon of butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf, and season with salt and pepper to taste.
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Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with the lid and allow to cook, stirring occasionally until potatoes are nearly tender for about 15 minutes.
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Add in ham and corn and cook until potatoes are tender for about 5 minutes longer.
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In a separate medium saucepan, melt the remaining 4 tablespoon butter over medium heat. Add flour and cook mixture, stirring constantly.
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While whisking, carefully add the milk and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken.
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Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture.
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Serve warm topped with bacon and chives.
Nutrition
- Calories: 700.79kcal
- Fat: 46.20g
- Saturated Fat: 21.01g
- Trans Fat: 0.52g
- Monounsaturated Fat: 16.64g
- Polyunsaturated Fat: 4.95g
- Carbohydrates: 42.49g
- Fiber: 4.46g
- Sugar: 16.88g
- Protein: 32.26g
- Cholesterol: 133.62mg
- Sodium: 1559.53mg
- Calcium: 259.68mg
- Potassium: 1205.58mg
- Iron: 2.75mg
- Vitamin A: 626.23µg
- Vitamin C: 11.19mg
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