What soup comes to mind first when thinking about comfort food or when you’re feeling under the weather? Chicken noodle soup is one of the obvious ones and that dish is certainly wonderful. But there is another soup to consider, and it’s actually a chowder which is a soup that’s thickened with potatoes, corn or crackers.
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The following recipe has ham, potatoes and corn in it, along with bacon, onion, cream, celery, thyme, and more.
This is a tasty chowder which will warm you up on a chilly winter evening and warm your heart too. The flavors are so good and the soup itself is simple to make. You can also change any of the ingredients you want to tailor it to your own palate.
Whether you have this for lunch or dinner, you’re going to love the taste and the rich, creamy texture.
Why You’ll Love the Recipe:
This potato, ham and corn chowder really is delicious. You’re going to enjoy every spoonful! It is creamy, meaty and full of flavor.
How to Serve It:
Enjoy the soup hot, perhaps paired with crusty bread.
- Diced cooked ham
- All-purpose flour
- Chicken broth
- Yellow onion
- Dried oregano
- Heavy cream
- Celery stalks
- Bay leaf
- Dried thyme
- Salt and black pepper, to taste
- Diced red potatoes
- Corn kernels
- Chopped chives or green onions
- Crumbled cooked bacon slices
How to make Ham and Potatoe Corn Chowder:
Melt 1½ tablespoons of the butter in a soup pot.
Add the carrot, celery and onion, and cook for 5 minutes.
Add the potatoes, broth, thyme, oregano, and bay leaf.
Add salt and black pepper to taste.
Bring the chowder to a boil, then turn down the heat and simmer for 15 minutes.
Add the corn and ham, and cook for another 5 minutes or until the potatoes are cooked.
Melt the rest of the butter in a pan and add the flour.
Cook for 1½ minutes, stirring all the time.
Add the milk, bit by bit, whisking to get rid of lumps.
Add a little salt and black pepper.
Bring to a boil, whisking constantly.
When it is thick, take it off the heat and stir in the cream.
Pour the cream mixture into the chowder and stir to combine.
Serve hot, garnished with bacon and chives or green onions.
Chowder makes a great meal, either as it is or paired with crusty bread. This ham, potato and corn chowder is simple to make and you can add anything else you want to the basic recipe.
Ham and Potatoe Corn Chowder
- 2 peeled chopped carrots
- 2 cups diced cooked ham
- ⅓ cup all-purpose flour
- 29 ounces chicken broth
- 1 diced yellow onion
- ¾ teaspoon dried oregano
- ½ cup heavy cream
- 3 cups milk
- 2 diced celery stalks
- 1 bay leaf
- 5½ tablespoons butter
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1¾ pounds diced red potatoes
- 2 cups corn kernels
- Chopped chives or green onions for garnish
- 6 crumbled cooked bacon slices for garnish
- Melt 1½ tablespoons of the butter in a soup pot.
- Add the carrot, celery and onion, and cook for 5 minutes.
- Add the potatoes, broth, thyme, oregano, and bay leaf.
- Add salt and black pepper to taste.
- Bring the chowder to a boil, then turn down the heat and simmer for 15 minutes.
- Add the corn and ham, and cook for another 5 minutes or until the potatoes are cooked.
- Melt the rest of the butter in a pan and add the flour.
- Cook for 1½ minutes, stirring all the time.
- Add the milk, bit by bit, whisking to get rid of lumps.
- Add a little salt and black pepper.
- Bring to a boil, whisking constantly.
- When it is thick, take it off the heat and stir in the cream.
- Pour the cream mixture into the chowder and stir to combine.
- Serve hot, garnished with bacon and chives or green onions.
Can You Make It Ahead?
Yes, you can make it in advance and then reheat it gently.
Keep leftovers in an airtight container in the refrigerator and eat within 3 days. You can also freeze the chowder for up to 3 months.
Variations and Substitutions:
You can use sour cream in place of the heavy cream, or swap the red potatoes for Russets, which are starchy and therefore work well as a thickener in the chowder. Yukon Gold is another idea. If you want a touch of heat, you can add a little cayenne pepper to the recipe. As for the corn, you can use fresh, canned or thawed.