I love corn chowder, and I love ham, and potatoes are always good. So of course this soup is now near the top of my favorites list. I hope you enjoy it as much as I did!
Ham, Potato, and Corn Chowder
Prep time: 10 minutes
Cook time: 20 minutes
Oil or butter for sauteing
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tsp fresh thyme
1/4 cup flour
2 cups chicken broth
2 cup milk (2%)
2 to 3 medium potatoes (russet or other hard potato)
1/4 to 1/3 pre-cooked ham (I recommend honey ham)
1 cup frozen corn
salt and pepper to taste
Heat oil or butter in large soup pot. Add onion, carrots, celery and saute until starting to soften. Add garlic, thyme, and flour, and cook until flour is lightly browned.
Slowly add broth, deglazing pan as you go. Add milk, potatoes, and ham, bring to a boil. Reduce heat and simmer until potatoes are cooked. Add corn and simmer until corn is heated through. Season to taste with salt and pepper.
Original found here.
My friend BW’s husband made this soup, and she was kind enough to share with me last week. Of course I demanded the recipe, and my reaction to this soup remains the same: “Hot DAMN that’s some good chowder!” So enjoy!
Time: 45-60 minutes
Yields: 4-6 servings
8 oz bacon, chopped (roughly 2/3 of a package)
2 tbsp olive oil
1 red or yellow onion, chopped
2 tbsp butter or margarine (optional – use if there is not a lot of oil/bacon grease)
1/4 cup flour
1 tsp salt
1/2 tsp black pepper
1/4 tsp tumeric
6 cups chicken stock
3 cups diced potatoes, roughly 5 medium-large potatoes, unpeeled
3-4 cups frozen corn kernals
1 cup half-and-half cream
1 cup sharp cheddar cheese, shredded
Cook bacon in the olive oil on medium-high heat until crispy in a large dutch oven soup pot. (I recommend using a lid or splatter screen.) Remove from pot with slotted spoon, leaving remaining oil and bacon grease in pot. Set aside on paper towel.
Add onions and butter (optional) to pot and saute over medium heat until onions are soft and fragrant. Add flour, salt, pepper, and tumeric – saute 3 more minutes over medium heat.
Add chicken stock and potatoes. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes (or until potatoes are soft).
Add corn, cream, and cheese – simmer for another 5 minutes until cheese is melted and soup is heated through.
Season with salt and pepper to taste. Add garnish of cooked bacon when serving (do not keep the bacon in the soup when storing).