Ham and Corn Chowder

Creamy ham and corn chowder

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 338kcal

Author Whitney Wright

Ingredients

2 tablespoons butter
1/2 small yellow onion diced, about 3/4 cup
3/4 teaspoon garlic minced, about 3 cloves
2 tablespoons flour
4 cups chicken broth or vegetable broth
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
3/4 teaspoon paprika
1 lb gold potatoes peeled and diced into 1/2" inch cubes
32 oz corn frozen or canned (I used frozen). Drain the corn if using canned
1 cup heavy cream can sub half and half for less fat. See notes
1 lb ham diced into 1/2" cubes. See notes

Instructions

In a large pot set over medium heat melt the butter. Once melted stir in the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the flour and cook for 2 minutes. The mixture will be pasty and thick.
Pour the chicken broth into the pot all while stirring constantly. Add the salt, pepper, and paprika and potatoes. Bring the mixture to a boil, then reduce to a simmer and simmer (uncovered) for 8-10 minutes.
Add in the corn and cook for 10 minutes or until corn is heated through and the potatoes are fork tender.
Using an immersion blender blend the soup to your desired consistency. I like to keep some corn and potato chunks. If you don’t have an immersion blender you can transfer some of the soup to a blender.
Add the heavy cream and ham and cook over medium heat for 5-8 minutes or until the ham is warmed through.

Notes

Additions: Adding bacon pieces, green onions and/or chives on top of each serving of soup would be delicious garnishes!

Emulsion Blender: If you don't have one, transfer some of the soup to a blender and pulse that a few times. I don't blend/emulsify the entire soup because I like having chunks of potato and corn still.

Ingredients: Using heavy cream gives us a creamier consistency. You can use half and half or whole milk, but it won't be as creamy. I definitely recommend using the broth, because water won't carry as much flavor. Use any kind of corn: frozen, canned, fresh, or leftover. For the ham, don't use sandwich deli ham. It won't be as robust in the soup or as flavorful.

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