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!

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
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 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

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.

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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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