Ham and Corn Chowder is a creamy and delicious soup for a cool spring evening.
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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.
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.
Toss in the garlic and let it cook for just a minute.
Sprinkle in 1/4 cup of all purpose flour. Stir it all in and cook for a minute.
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.
2 cups of diced ham
And 3 1/2 cups of frozen whole kernel corn.
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.
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.
Enjoy!
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Ham and Corn Chowder
Ham and corn chowder is a creamy and delicious soup for a cool spring evening.
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
Nutritional information is auto-generated and the accuracy is not guaranteed.
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. Article: Why I Quit Eating Pork
This is one of my FAVE ways to use up leftover ham :)
I love a good corn chowder. Great idea to add ham!
You can’t go wrong with a good chowder!
Love this comfort in a bowl! Sounds delicious!!
What an amazing chowder you got there! I’ve never tried to prepare it at home, this was the post I was needing to be motivated! Thanks :)
Mmmm love corn chowder! Adding ham is a great way to use up your leftovers.
This looks so good!!! I have tons of leftover ham to use.
This is a beautiful corn chowder! I like to use our potatoes in a soup after the holiday also!
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!
This is my kind of soup. I love the combination of ham, bacon, corn and potatoes!
Yay! Now I know what to do with the Herbes de Provence spices my sister-in-law gave me…Now if only I could find such a pretty soup bowl =) Pinning!
And enjoy this is something I certainly would do!
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!
Spring, fall and winter, probably even summer, I could eat a creamy bowl of this wonderful chowder anytime, Constance. Delicious!