Name: Sweet Potato Ham and Corn Chowder Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 5
Ingredients: 1 ½ tbsp olive oil; 1 ¼ cups yellow onion; 1 cup carrots; 1 cup celery; 1 cup bell pepper; 1 tbsp garlic; 2 cans low-sodium chicken broth; 3 cups sweet potatoes; 1 tsp basil; ½ tsp dried thyme; salt; black pepper; 5 tbsp butter; ⅓ cup all-purpose flour; 3 cups whole milk; 1 ½ cups hickory smoked ham; 1 ½ cups frozen corn; ½ cup sharp cheddar cheese; 3 tbsp Fresh Parsley

sweet potato ham and corn chowder recipe

How To Make Sweet Potato Ham and Corn Chowder

Here’s another hearty and filling soup to warm your cold days. Our corn chowder recipe is a blend of satisfying flavors from fresh herbs in one dish.

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

1 ½tbsp olive oil
1 ¼cupsyellow onionchopped
1cupcarrotspeeled and diced
1cupcelerydiced
1cupbell pepperchopped
1tbspgarlic minced
2canslow-sodium chicken broth
3 cups sweet potatoes 1/2-inch peeled and diced
1tspbasildried
½tsp dried thyme
salt
black pepperfreshly ground
5tbspbutterunsalted, diced into 1-piece
⅓cupall-purpose flour
3cupswhole milk
1 ½cups hickory smoked ham diced cooked
1 ½ cups frozen corn
½cupsharp cheddar cheeseshredded, plus more for serving if desired
3tbspfresh parsleychopped

Instructions

Heat olive oil in a large pot over medium-high heat. Add in onions, carrots, and celery and saute for 4 minutes.
Add in bell pepper and garlic then saute for 1 minute longer.
Add in chicken broth, sweet potatoes, basil, and thyme then season with salt and pepper to taste.
Bring mixture to a boil then reduce heat to medium-low and simmer until sweet potatoes and vegetables are tender for about 15 to 20 minutes.
Meanwhile, melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly for 1 minute.
Pour in milk into the flour mixture, stir constantly and bring mixture to a light boil, remove from heat.
Stir ham and corn into the soup once veggies are tender and heat through for about 2 minutes. Stir milk mixture into soup.
Stir in cheddar and parsley. Serve warm.