why make this recipe
Creamy Ham, Potato & Corn Chowder is a comforting dish that brings together the rich flavors of smoked ham, sweet corn, and hearty potatoes. It’s an excellent choice for a chilly day or when you crave something warm and satisfying. This chowder is not only easy to make but also packs a punch of flavor. It’s a great way to use leftover ham, making it both economical and delicious. With its creamy texture and filling ingredients, this chowder is perfect for family dinners or gatherings with friends.
how to make Creamy Ham, Potato & Corn Chowder
Ingredients:
- 2 cups frozen sweet corn kernels
- 1 pound smoked ham (chopped into bite-sized pieces)
- 4 strips of bacon (cut into small segments)
- 1/2 of a medium-sized yellow onion (finely diced)
- 2 large Russet potatoes (peeled and cubed)
- 2 stalks celery (finely chopped)
- 4 cups low-sodium chicken broth or stock
- 1 cup heavy cream or whipping cream
- 1/4 cup plain all-purpose flour
- 2 cloves garlic (minced or pressed)
- A scant 1/4 teaspoon of Italian herb blend
- A small pinch of ground cayenne (optional)
- Salt and freshly ground black pepper (to preference)
Directions:
- Slice bacon into small bits and place them in a large soup pot. Cook over medium-high heat until browned and crisp, roughly 10 minutes.
- While the bacon renders, chop the onion, celery, ham, and potatoes. Set aside for assembly.
- Once the bacon is done, transfer the crisped pieces to a plate lined with paper towels. Keep the rendered fat in the pot for added flavor.
- Add the prepared onion and celery into the pot with the bacon drippings. Sauté the vegetables for about 5 minutes, or until tender and aromatic.
- Sprinkle in the flour along with the minced garlic. Stir continuously for 1 minute to create a smooth roux and eliminate the raw flour taste.
- Gradually add the chicken broth, stirring constantly to dissolve the roux and lift any browned bits from the base of the pot.
- Introduce the cream, corn, chopped ham, diced potatoes, Italian seasoning, cayenne (if using), and most of the cooked bacon, reserving a portion for garnish. Increase heat to bring the mixture to a boil.
- Once boiling, reduce the flame to sustain a gentle simmer. Partially cover the pot and cook for 15 to 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking and ensure even thickening.
- Taste the chowder and season with salt and pepper as needed. Serve hot in bowls, garnished with the reserved bacon for a crisp finish.
how to serve Creamy Ham, Potato & Corn Chowder
Serve this chowder warm in bowls, topped with the reserved crispy bacon for added texture. It pairs well with crusty bread or garlic bread, making it a complete meal. You can also add a sprinkle of fresh herbs like parsley or chives for an extra burst of flavor.
how to store Creamy Ham, Potato & Corn Chowder
To store the chowder, let it cool down to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for a longer period, consider freezing it in freezer-safe containers for up to 3 months. To reheat, thaw it in the fridge overnight and warm it gently on the stove, adding a splash of broth if needed to restore the creamy texture.
tips to make Creamy Ham, Potato & Corn Chowder
- You can use fresh corn if available. Just cook it briefly before adding it to the chowder.
- Feel free to adjust the thickness of the chowder by adding more or less broth to suit your preference.
- To add more vegetables, consider adding diced carrots or bell peppers.
- For a spicier kick, increase the amount of cayenne or add some red pepper flakes.
variation
If you’re looking for a lighter version, consider using turkey ham or a mix of different vegetables like zucchini or spinach. You can also try using milk instead of heavy cream for a lower-calorie option.
FAQs
Q: Can I use leftover ham for this recipe?
A: Yes, leftover ham works perfectly in this chowder, adding flavor and saving food waste.
Q: Is this chowder gluten-free?
A: This recipe contains all-purpose flour, which is not gluten-free. You can use a gluten-free flour substitute instead to make it gluten-free.
Q: Can I make this chowder in a slow cooker?
A: Absolutely! You can add all the ingredients (except for the cream) into the slow cooker and cook on low for 6-8 hours, then mix in the cream before serving.
Creamy Ham, Potato & Corn Chowder
Ingredients
Method
- Slice bacon into small bits and place them in a large soup pot. Cook over medium-high heat until browned and crisp, roughly 10 minutes.
- While the bacon renders, chop the onion, celery, ham, and potatoes. Set aside for assembly.
- Once the bacon is done, transfer the crisped pieces to a plate lined with paper towels. Keep the rendered fat in the pot for added flavor.
- Add the prepared onion and celery into the pot with the bacon drippings. Sauté the vegetables for about 5 minutes, or until tender and aromatic.
- Sprinkle in the flour along with the minced garlic. Stir continuously for 1 minute to create a smooth roux and eliminate the raw flour taste.
- Gradually add the chicken broth, stirring constantly to dissolve the roux and lift any browned bits from the base of the pot.
- Introduce the cream, corn, chopped ham, diced potatoes, Italian seasoning, cayenne (if using), and most of the cooked bacon, reserving a portion for garnish. Increase heat to bring the mixture to a boil.
- Once boiling, reduce the flame to sustain a gentle simmer. Partially cover the pot and cook for 15 to 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking and ensure even thickening.
- Taste the chowder and season with salt and pepper as needed. Serve hot in bowls, garnished with the reserved bacon for a crisp finish.