Ham and corn chowder is a creamy and delicious soup for a cool spring evening.
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, saute 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!
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 tsp herbs de Province, herb blend
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 4 oz. cream cheese
Instructions
- To begin, in a Dutch oven, saute 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.
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!