Ham and Corn Chowder
User Reviews
5
Ham and Corn Chowder
Description
Ham and Corn Chowder brings together smoked ham, bacon, corn, celery, and potatoes in a creamy chicken broth base thickened with flour. Bacon is cooked until crispy to render fat and flavor the soup, while sautéed onion and celery add aromatic depth. Garlic and Italian seasoning provide herbaceous notes, and cayenne pepper can add a subtle heat. The chowder simmers until potatoes are tender, allowing flavors to meld and the broth to thicken from the flour roux and cream. The combination results in a rich, creamy soup with tender chunks and bits of smoky bacon throughout.
The chowder’s creamy texture and balanced flavors make it well suited as a filling lunch or dinner. It is hearty enough to serve on its own or alongside crusty bread. The bacon garnish adds a crisp contrast to the smooth broth and soft vegetables. This chowder is a practical way to use leftover ham and frozen corn, especially in cooler weather when a warm, comforting meal is welcome.
For salt-sensitive eaters, using low-sodium chicken broth is recommended, since ham can be quite salty. Cooking the bacon until crispy helps develop flavor and texture. Stirring the chowder occasionally during simmering ensures even cooking without sticking. Serving portions can vary from 4 to 6 depending on appetite.
Ingredients
- 4 trips Bacon
- 1/2 medium onion chopped
- 2 ticks celery chopped
- 1/4 cup flour
- 2 cloves garlic minced
- 4 cups chicken broth or stock
- 1 cup heavy cream aka whipping cream
- 2 cups corn frozen
- 1 pound smoked ham chopped
- 2 large russet potato peeled & diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper optional
- salt to taste
- black pepper to taste
Instructions
- Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Meanwhile, prep your onion, celery, ham, and potatoes.
- Once the bacon is crispy, transfer it to a paper towel lined plate. Leave the bacon fat in the pot.
- Add the onion and celery to the pot and sauté for 5 minutes.
- Stir in the flour and garlic and cook for about a minute, stirring nearly constantly.
- Stir in the chicken broth, and ensure the flour has dissolved and the flavorful brown bits are scraped up from the bottom of the pot.
- Add in the cream, corn, ham, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
- Cook with the lid slightly open until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will get thicker the longer you cook it.
- Season the soup with salt & pepper if needed. Garnish with the rest of the bacon.
Notes
- This recipe serves 4 to 6 depending on portion size.
- If you are sensitive to salt, use low-sodium chicken broth since ham adds saltiness.
- Cook bacon until crispy to render fat and add flavor to the chowder base.
- Stir occasionally while simmering to prevent sticking and promote even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 21g | 42% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 100mg | 33% |
| Sodium | 1624mg | 68% |
| Potassium | 1109mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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