Ham and Corn Chowder

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Ham and Corn Chowder is a creamy and delicious soup for a cool spring evening.

Ham & Corn Chowder from Cosmopolitan Cornbread - a great use of leftover holiday ham!

This time of year many people are baking hams and this Ham and Corn Chowder is a great way to use up some of the leftovers.

To begin, dice a cup of red onion, mince two cloves of garlic, and dice 4 slices of bacon into pieces.

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In a Dutch oven, sauté the bacon and onion with a tablespoon of extra virgin olive oil until the bacon is golden and the onions are tender.

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Toss in the garlic and let it cook for just a minute.

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Sprinkle in 1/4 cup of all purpose flour. Stir it all in and cook for a minute.

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Pour in 2 cups of milk and 3 cups of chicken broth. Bring this to a boil, stirring occasionally.

Add in 5 diced yellow or red potatoes.

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2 cups of diced ham

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And 3 1/2 cups of frozen whole kernel corn.

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Finally, add in 2 teaspoons of “Herbs de Province,” 1/2 teaspoon each of salt and pepper, a bay leaf, and 4 ounces of cream cheese.

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Reduce the heat to medium and let this cook together for 20-25 minutes or until the potatoes are cooked through. Discard the bay leaf and serve.

Ham & Corn Chowder from Cosmopolitan Cornbread - a great use of leftover holiday ham!

Enjoy!

Ham & Corn Chowder from Cosmopolitan Cornbread - a great use of leftover holiday ham!

Ham and Corn Chowder

Constance Smith – Cosmopolitan Cornbread

Ham and corn chowder is a creamy and delicious soup for a cool spring evening.

4.80 from 5 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Entrées – Main Dishes, Soups and Stews
Cuisine American
Servings 6 -8
Calories 222 kcal

Ingredients
  

  • 1 c red onion, diced
  • 2 cloves garlic, minced
  • 4 slices bacon, diced
  • 1 Tb extra virgin olive oil
  • 1/4 c all-purpose flour
  • 2 c milk
  • 3 c chicken broth
  • 5 yellow or red potatoes, cut into 3/4 inch cubes
  • 2 c ham, diced
  • 3 1/2 c frozen whole kernel corn
  • 2 teaspoon herbs de Province, herb blend
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 4 oz cream cheese

Instructions
 

  • In a Dutch oven, sauté the bacon and onion with the extra virgin olive oil until the bacon is golden and the onions are tender.
  • Toss in the mined garlic and let it cook for just a minute.
  • Sprinkle in the all purpose flour. Stir it all in and cook for a minute.
  • Pour in the milk and chicken broth. Bring this to a gentle boil, stirring occasionally.
  • Add in all of the remaining ingredients.
  • Let this cook together on medium heat for 20-25 minutes or until the potatoes are cooked through. Discard the bay leaf and serve.
    Enjoy!

Nutrition

Serving: 1cCalories: 222kcalCarbohydrates: 15gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 6gCholesterol: 48mgSodium: 994mgFiber: 1gSugar: 4g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork

14 thoughts on “Ham and Corn Chowder”

  1. This is the only way to do chowder! I’m actually super excited to have leftovers now, just so I can make something like this. What a fabulous recipe, Constance!

    Reply
  2. What a fabulous chowder! SO glad I bought a big ham this year–I know we still have a few cool spring days left. Perfect for soup!! Happy Easter!

    Reply
4.80 from 5 votes (5 ratings without comment)

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