Sweet Potato Ham and Corn Chowder
User Reviews
5
Sweet Potato Ham and Corn Chowder
Description
This chowder starts by sautéing foundational vegetables—onions, carrots, celery, bell pepper, and garlic—in olive oil to build flavor. Sweet potatoes and herbs are added with chicken broth to simmer until the potatoes are tender, creating a flavorful base. Separately, a butter and flour roux is cooked, then milk is whisked in and boiled lightly to form a creamy sauce. The diced ham and frozen corn are stirred in to heat through, then the milk mixture is incorporated to mellow and thicken the soup. Sharp cheddar cheese and fresh parsley finish the chowder with added richness and freshness.
The texture contrasts tender sweet potatoes and vegetables against hearty chunks of smoky ham and juicy corn kernels. The chowder is smooth and creamy due to the milk and roux, with the cheese lending a mild sharpness. The mild herbs enhance the warmth without overpowering. Cooking the roux separately ensures a smooth, thick consistency without lumps.
Serve the chowder warm from the pot as a filling lunch or dinner option. It can be paired with crusty bread or a simple salad. Its rich, comforting character makes it suitable for cooler weather or anytime a nourishing bowl is desired.
Ingredients
- 1 1/2 Tbsp olive oil
- 1 1/4 cups chopped yellow onion
- 1 cup carrot peeled and diced
- 1 cup celery diced
- 1 cup bell pepper chopped
- 1 Tbsp garlic 3 cloves, minced
- 2 (15 oz) cans chicken broth low-sodium
- 3 cups sweet potato about 1 large, peeled and diced 1/2-inch
- 1 tsp basil dried
- 1/2 tsp thyme dried
- salt freshly ground
- black pepper freshly ground
- 5 Tbsp unsalted butter diced into 1-Tbsp pieces
- 1/3 cup all-purpose flour
- 3 cups milk whole
- 1 1/2 cups ham I used a center cut ham steak, cooked, diced, hickory smoked
- 1 1/2 cups corn frozen
- 1/2 cup sharp cheddar cheese plus more for serving if desired, shredded
- 3 Tbsp parsley chopped, fresh
Instructions
- Heat olive oil in a large pot over medium-high heat. Add in onions, carrots and celery and saute 4 minutes.
- Add in bell pepper and garlic and saute 1 minute longer.
- Add in chicken broth, sweet potatoes, basil and thyme and season with salt and pepper to taste (don't add too much salt as you'll be adding salty ham and cheese later on).
- Bring mixture to a boil then reduce heat to medium-low and simmer until sweet potatoes and vegetables are tender, about 15 - 20 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute.
- Pour in milk into flour mixture, stir constantly and bring mixture to a light boil, remove from heat.
- Stir ham and corn into soup (once veggies are tender) and heat through, about 2 minutes. Stir milk mixture into soup.
- Stir in cheddar and parsley. Serve warm.
- Recipe source: inspired by Allrecipes
User Reviews
Overall Rating
5
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