Ham and Corn Chowder
This ham and corn chowder is a blend of diced ham, bacon, vegetables and potatoes, all simmered together in a rich and creamy broth. An easy and hearty dinner option that's the perfect way to use up leftover ham!
Calories 470 kcal
3 tablespoons butter 1/2 cup onion diced 1/2 cup carrots peeled, quartered and sliced 3 tablespoons all purpose flour 2 1/2 cups ham cut into 1/2 inch pieces 4 cups chicken broth low sodium is best 1 1/2 cups corn kernels plus more for garnish if desired 2 teaspoons fresh thyme leaves plus more for garnish if desired 1 1/2 cups Russet potatoes peeled and cut into 3/4 inch cubes. 1 cup heavy cream salt and pepper to taste 4 slices cooked bacon crumbled, plus more for garnish if desired.
Melt the butter in a large pot over medium heat. Add the onions and carrots 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, then bring to a simmer. Add the ham, corn, thyme and potatoes to the pot, along with salt and pepper to taste. Simmer for 25 minutes or until potatoes are tender, stirring occasionally. Add the heavy cream and bacon. Cook for 5 more minutes, then serve. Garnish with bacon, corn and thyme leaves if desired.
This dish is best when served right away. Leftovers will stay fresh in the refrigerator for up to 2 days. I don't recommend freezing this recipe as the dairy in the broth can separate when thawed.
No heavy cream in the house? You can also use whole milk or half and half with good results.
I think fresh thyme tastes best in the soup, but you can substitute 1/3 of the amount of dry thyme if needed.
Calories: 470 kcal | Carbohydrates: 20 g | Protein: 28 g | Fat: 29 g | Saturated Fat: 19 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 129 mg | Sodium: 991 mg | Potassium: 648 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 2596 IU | Vitamin C: 6 mg | Calcium: 58 mg | Iron: 2 mg