Ham And Corn Chowder Recipe
This creamy, hearty Ham And Corn Chowder Recipe combines tender ham, sweet corn, and potatoes in a rich soup base—perfect for a cozy dinner any night of the week.
Ingredients
- 2 cups diced cooked ham about 8 ounces
- 2 cups corn kernels frozen or fresh
- 3 medium russet potatoes peeled and diced
- 1 medium yellow onion finely chopped
- 2 stalks celery chopped
- 1 large carrot peeled and diced
- 4 cups chicken broth (low-sodium works well)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped parsley or chives optional, for garnish
Instructions
- In a large pot over medium heat, melt the butter. Add onions, celery, and carrots, and cook until softened—about 5 minutes.
- Stir in flour and cook for another 1–2 minutes, stirring constantly so it thickens without browning.
- Gradually whisk in the broth to avoid lumps, then stir in the diced potatoes. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 12–15 minutes, until potatoes are tender.
- Add ham, corn, and thyme. Cook for another 5 minutes so flavors meld and corn heats through.
- Pour in the heavy cream, gently stir, and heat through without boiling. Taste and adjust salt and pepper.
- Ladle into bowls and sprinkle fresh parsley or chives on top. Serve warm with crusty bread.
Notes
For a lighter version, swap half-and-half for heavy cream or use milk. Leftovers stay fresh in the fridge for up to 4 days; freeze in portions for up to 3 months.
Nutrition
Calories: 350kcal
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