Ham and Corn Chowder
This creamy ham and corn chowder is loaded with veggies, potatoes and bacon and is the perfect way to repurpose leftover ham.
- 2 tablespoons butter
- 1 onion chopped
- 1/2 cup carrots peeled, halved and sliced
- 3 tablespoons flour
- 2 1/2 cups ham diced
- 3 1/2 cups chicken broth
- 1 1/2 cups frozen corn
- 2 teaspoons fresh thyme leaves
- 2 small russet potatoes peeled and cut into small cubes
- 1 cup heavy cream
- 4 slices bacon cooked and crumbled
- salt and pepper to taste
Heat the butter in a large pot over medium high heat. Add the onions and carrot and cook for 4-5 minutes or until just softened.
Whisk in the flour, stirring constantly. Cook for 1 minute.
Slowly add the chicken broth, whisking constantly. Bring to a simmer. Add the ham, corn, thyme and potatoes.
Simmer for 25 minutes or until potatoes are tender, stirring occasionally. Add the heavy cream and bacon. Cook for 5 more minutes. Serve.
Calories: 491kcal | Carbohydrates: 27g | Protein: 19g | Fat: 19g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 652mg | Potassium: 753mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2515IU | Vitamin C: 19.1mg | Calcium: 56mg | Iron: 2mg