I love this cozy rich and creamy Ham and Potato Corn Chowder, it’s so hearty and full of flavor. It just warms you up and puts a smile on your face.
If you’re feeling like winter is never going to end like me, this Ham and Potato Corn Chowder will be like a little sunshine in a bowl and warm your soul!
On a cold day, there’s nothing better. I put some ham in the freezer after Christmas, so I could pull it out for a cold snowy day and make this easy Ham and Potato Corn Chowder, but a ham steak would work perfect as well.
Talk about cold snowy days, it’s seems like winter is never going to end. Every other day we’re getting some kind of wintery mix event and we’re starting to hope there’s enough salt to make it to spring. The pot holes on the streets are getting harder and harder to get around from all the crazy weather. Schools have had so many snow days they probably have to extend the last day into June.
I can see the daffodils starting to poke through the ground, so I know spring is coming and seriously can’t wait to be able to get outside and start getting things in the garden. I’ve been able to keep some fresh herbs alive in my sun porch, but recently lost a big pot of parsley. Rosemary and thyme are evidently more cold tolerant, there’s no heat in there, but it does get the morning sun if there is any, because there’s so many cloudy days.
So hopefully if you’re feeling like winter is never going to end like me, this Ham and Potato Corn Chowder will be like a little sunshine in a bowl and warm your soul!
What can you serve with this Ham and Potato Corn Chowder?
- This goes great with a grilled cheese sandwich.
- Bread sticks or garlic bread would also be good.
- Prefer dairy free, you can use unsweetened Almond Milk
- Perfect use for leftover ham or even a ham steak
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- 2 cups ham, diced
- 3 tablespoons olive oil or butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped (or 1/2 tsp dried thyme)
- 1/4 teaspoon paprika
- 2 tablespoons all purpose flour
- 2 (14.5 oz) cans chicken broth
- 3 cups milk
- 1 1/2 pounds potatoes, diced small peeled
- 1 1/2 cup corn (fresh or frozen)
- 1 bay leaf
- salt and pepper to taste
- Sharp Shredded Cheddar Cheese for serving (optional)
- Heat the oil or butter in a large pot over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
- Mix in the garlic, thyme and stir in the flour until the flour is combined, a couple minutes.
- Slowly stir in the chicken stock until it is completely combined. Stir in the milk, potatoes, bay leaf, thyme, salt and pepper until combined. Continue cooking until the mixture reaches a simmer, but not boiling.
- Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally. Smashing some of the potatoes with the back of a spoon also thickens the soup, if it gets too thick you can add a little more milk.
- Add the ham and corn, cook until heated and taste to see you need to season with salt and pepper. Discard bay leaf. Serve with cheddar cheese if desired.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 390 Total Fat 16g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 9g Cholesterol 49mg Sodium 782mg Carbohydrates 44g Net Carbohydrates 0g Fiber 4g Sugar 5g Sugar Alcohols 0g Protein 20g
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