Ham and Corn Chowder
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6
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Calories
470 kcal
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Course
Main Course
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Cuisine
American
Ham and Corn Chowder
Description
Ham and Corn Chowder combines diced carrots, onions, potatoes, and corn with generous pieces of ham simmered in chicken broth. The recipe starts by sautéing the vegetables, then adding flour to create a roux, which thickens the chowder once broth and cream are incorporated. Fresh thyme adds a subtle herbal note while bacon brings smoky depth after being added near the end. The potatoes soften fully during a 25-minute simmer, binding the flavors and enriching the texture.
This chowder offers a creamy, mildly thickened consistency with a balance of savory ham and sweet corn. It is ideal as a filling lunch or light dinner, enjoyed with crusty bread or a simple side salad. The garnishes of bacon, corn, and thyme brighten the presentation and add texture contrast.
According to the notes, leftovers keep well refrigerated for up to two days but freezing is not advised due to the cream's tendency to separate. Whole milk or half-and-half can substitute heavy cream if needed. Fresh thyme is preferred, though some dried can be used at a reduced amount. Serve immediately for the best flavor and texture.
Ingredients
- 3 tablespoons butter
- 1/2 cup onion diced
- 1/2 cup carrot peeled, quartered and sliced
- 3 tablespoons all-purpose flour
- 2 1/2 cups ham cut into 1/2 inch pieces
- 4 cups chicken broth low sodium is best
- 1 1/2 cups corn kernels plus more for garnish if desired
- 2 teaspoons thyme plus more for garnish if desired, fresh leaves
- 1 1/2 cups russet potato peeled and cut into 3/4 inch cubes
- 1 cup heavy cream
- salt to taste
- black pepper to taste
- 4 lices Bacon crumbled, plus more for garnish if desired, cooked
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onions and carrots and cook for 4-5 minutes or until just softened.
- Whisk in the flour, stirring constantly. Cook for 1 minute.
- Slowly add the chicken broth, whisking constantly, then bring to a simmer.
- Add the ham, corn, thyme and potatoes to the pot, along with salt and pepper to taste.
- Simmer for 25 minutes or until potatoes are tender, stirring occasionally.
- Add the heavy cream and bacon. Cook for 5 more minutes, then serve.
- Garnish with bacon, corn and thyme leaves if desired.
Notes
- Serve the chowder immediately for optimal texture and flavor.
- Store leftovers covered in the refrigerator for up to 2 days; avoid freezing.
- Whole milk or half-and-half can substitute heavy cream when unavailable.
- Fresh thyme is recommended, but dry thyme can be used at about one-third the amount.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 20g | 7% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 991mg | 41% |
| Potassium | 648mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2596IU | 52% |
| Vitamin C | 6mg | 7% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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