Ham and Corn Chowder
Ham and Corn Chowder is a creamy soup brimming with ham, potatoes, corn, and bacon. It’s an easy and flavorful recipe perfect for using leftover ham.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: main dish
Cuisine: American
Keyword: bacon, chowder, potatoes
Servings: 6 people
Calories: 334kcal
Cost: $8.96
- 2 cups ham diced
- 2 Russet potatoes peeled and cut into cubes
- 4 slices bacon cooked and roughly chopped, plus more for garnish if you like
- 3 Tablespoons unsalted butter
- 1 small about ½ cup white onion, finely chopped
- 1 cup celery sliced thin
- 1 garlic clove minced
- 3 Tablespoons all-purpose flour
- 3 cups chicken broth
- ½ teaspoon dried thyme or 2 teaspoons fresh thyme leaves chopped
- ¾ teaspoon dried oregano
- 1 bay leaf
- 2 cups milk 2% or whole
- 1 ½ cup corn kernels frozen or 1 (15.25 oz) can drained
- Salt to taste
- Pepper to taste
FOR SERVING (both optional):
- Chives or green onions thinly sliced
- Bacon crumbles
COOK AROMATICS:
In a dutch oven or large pot, melt butter.
Stir in onion, celery, and garlic.
Cook until softened, about 4-5 minutes.
MAKE ROUX:
Whisk in flour, stirring constantly, and cook for 1 minute.
Slowly whisk in 1 cup of chicken broth, whisking constantly.
MAKE SOUP:
Pour in the remaining 2 cups of chicken broth and bring to a simmer.
Add oregano, thyme, and bay leaf.
Season with salt and pepper.
COOK SOUP:
Stir in potatoes and bring to a boil over medium heat.
Cover with lid and cook 15 minutes or until potatoes are nearly fork tender.
Add ham and corn.
Cook for 5 minutes longer or until potatoes are fork tender, stirring occasionally.
Add milk and bacon.
Cook for 5 minutes.
Serving: 2cups | Calories: 334kcal | Carbohydrates: 28g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 1125mg | Potassium: 709mg | Fiber: 3g | Sugar: 8g | Vitamin A: 417IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg