
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.
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
- â…“cupall-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
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Heat olive oil in a large pot over medium-high heat. Add in onions, carrots, and celery and saute for 4 minutes.
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Add in bell pepper and garlic then saute for 1 minute longer.
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Add in chicken broth, sweet potatoes, basil, and thyme then season with salt and pepper to taste.
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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.
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Meanwhile, melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly for 1 minute.
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Pour in milk into the flour mixture, stir constantly and bring mixture to a light boil, remove from heat.
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Stir ham and corn into the soup once veggies are tender and heat through for about 2 minutes. Stir milk mixture into soup.
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Stir in cheddar and parsley. Serve warm.
Nutrition
- Calories:Â 1940.25kcal
- Fat:Â 83.73g
- Saturated Fat:Â 40.29g
- Trans Fat:Â 2.02g
- Monounsaturated Fat:Â 28.91g
- Polyunsaturated Fat:Â 5.96g
- Carbohydrates:Â 201.15g
- Fiber:Â 16.08g
- Sugar:Â 26.84g
- Protein:Â 102.45g
- Cholesterol:Â 229.09mg
- Sodium:Â 3133.84mg
- Calcium:Â 1242.90mg
- Potassium:Â 2201.69mg
- Iron:Â 11.15mg
- Vitamin A: 1736.02µg
- Vitamin C:Â 69.28mg
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