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.
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.
- Calories: 1940.25kcal
- Fat: 83.73g
- Saturated Fat: 40.29g
- Trans Fat: 2.02g
- Monounsaturated Fat: 28.91g
- Polyunsaturated Fat: 5.96g
- Carbohydrates: 201.15g
- Fiber: 16.08g
- Sugar: 26.84g
- Protein: 102.45g
- Cholesterol: 229.09mg
- Sodium: 3133.84mg
- Calcium: 1242.90mg
- Potassium: 2201.69mg
- Iron: 11.15mg
- Vitamin A: 1736.02µg
- Vitamin C: 69.28mg
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