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, saute 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!

Yield: 6-8

Ham and Corn Chowder

Ham and Corn Chowder
Ham and corn chowder is a creamy and delicious soup for a cool spring evening.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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

  1. 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.
  2. Toss in the mined garlic and let it cook for just a minute.
  3. Sprinkle in the all purpose flour. Stir it all in and cook for a minute.
  4. Pour in the milk and chicken broth. Bring this to a gentle boil, stirring occasionally.
  5. Add in all of the remaining ingredients.
  6. 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 Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 222Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 994mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 15g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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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

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