Creamy Ham Potato and Corn Chowder
User Reviews
4.9
Creamy Ham Potato and Corn Chowder
Description
This Creamy Ham Potato and Corn Chowder recipe combines diced ham and cooked bacon with diced potatoes, corn, and aromatic vegetables such as onions, carrots, and celery. The soup is seasoned with dried oregano, thyme, and a bay leaf, building a layered savory foundation. After simmering the vegetables and meats until tender, a roux made with butter and flour is slowly blended with milk and thickened. Adding sour cream or heavy cream at the end enriches the chowder, creating a smooth and creamy consistency.
The result is a comforting chowder with a balance of smoky, meaty flavors from the ham and bacon complemented by the sweetness of corn and the earthiness of potatoes. Using diced potatoes cut into small cubes ensures even cooking, and stirring frequently prevents the milk mixture from clumping. Garnishing with green onions or chives adds mild freshness and color to each serving.
For seasoning, it's recommended to slightly under-salt initially, since ham and bacon contribute saltiness. This chowder is suitable as a filling lunch or cozy dinner and can be reheated gently to maintain texture and flavor.
Ingredients
- 2 cups ham diced into small cubes (I used left over ham roast, ham steak works too, cooked
- 6 lices Bacon , cooked and crumbled
- 5 1/2 Tbsp butter , divided
- 1 yellow onion diced (1 1/2 cups, medium
- 2 carrot peeled and diced (3/4 cup
- 2 celery diced (3/4 cup, stalks
- 2 chicken broth low-sodium, 14.5 oz cans
- 5 red potatoes 1 3/4 lb), diced into 3/4-inch cubes, medium size
- 3/4 tsp oregano dried
- 1/2 tsp thyme dried
- 1 bay leaf
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 cups corn or frozen, fresh
- 1/3 cup all-purpose flour
- 3 cups milk
- 1/2 cup sour cream I've tried and like both versions, or heavy cream
- green onions for serving, chopped, or chives
Instructions
- In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*.
- Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
- Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
- Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
- While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.
- Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.
Notes
- Under-season with salt initially; ham and bacon add saltiness during cooking.
User Reviews
Overall Rating
4.9
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