This homemade ham and potato corn chowder is an amazing soup that you can easily make at any time. It’s a delicious chowder perfect to pair with crunchy rolls or a crusty baguette.
Ingredients
5 medium red potatoes (1 ¾ pound) – diced into 3/4” cubes
2 c. cooked ham – diced into small cubes
1 medium yellow onion – diced
6 slices bacon – cooked crispy and crumble
1/3 c. all-purpose flour
3/4 teaspoon dried oregano
2 celery stalks – diced
2 carrots – peeled and diced
1/2 c. sour cream or heavy cream (I’ve tried and enjoyed both versions)
3 c. milk
5 1/2 tablespoons butter – divided
1 bay leaf
2 (14.5 ounces) cans of low-sodium chicken broth
1/2 teaspoon dried thyme
2 c. fresh corn (or frozen)
Chopped green onions or chives, for serving
Salt and freshly ground black pepper – to taste
How to make Ham and Potato Corn Chowder
Step 1: Melt 1 1/2 tablespoons butter in a large pot over medium heat. Once the butter has melted, add the onion, carrot, and celery to the pot. Cook for about 4 minutes until tender. Pour in the chicken broth and add the potatoes, oregano, thyme, and bay leaf. To taste, season with salt and pepper.
Step 2: Bring everything to a boil over medium-high heat. Then, decrease the heat to medium. Put the lid on and let everything cook for about 15 minutes, stirring often, until the potatoes are almost tender. Next, add the ham and corn. Continue to cook for additional 5 minutes until the potatoes are tender.
Step 3: Melt the rest of the 4 tbsp butter in a medium saucepan over medium heat. Once the butter has melted, add the flour and continue to cook for another 1 1/2 minutes, stirring constantly.
Step 4: Gradually add the milk while whisking constantly. To smooth the lumps, whisk the mixture vigorously. To taste, season with salt and pepper. Bring the mixture to a boil, stirring, until thickened.
Step 5: Take the pan off the heat and whisk in the sour cream or heavy cream.
Step 6: Into the soup mixture once the potatoes are tender, pour in the milk mixture. Stir well.
Step 7: Serve the ham and potato corn chowder warm topped with some bacon and chives. Enjoy!
Ingredients
- 5 medium red potatoes (1 ¾ pound) – diced into 3/4” cubes
- 2 c. cooked ham – diced into small cubes
- 1 medium yellow onion – diced
- 6 slices bacon – cooked crispy and crumble
- 1/3 c. all-purpose flour
- 3/4 teaspoon dried oregano
- 2 celery stalks – diced
- 2 carrots – peeled and diced
- 1/2 c. sour cream or heavy cream (I’ve tried and enjoyed both versions)
- 3 c. milk
- 5 1/2 tablespoons butter – divided
- 1 bay leaf
- 2 (14.5 ounces) cans of low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 2 c. fresh corn (or frozen)
- Chopped green onions or chives, for serving
- Salt and freshly ground black pepper – to taste
Instructions
Step 1: Melt 1 1/2 tablespoons butter in a large pot over medium heat. Once the butter has melted, add the onion, carrot, and celery to the pot. Cook for about 4 minutes until tender. Pour in the chicken broth and add the potatoes, oregano, thyme, and bay leaf. To taste, season with salt and pepper.
Step 2: Bring everything to a boil over medium-high heat. Then, decrease the heat to medium. Put the lid on and let everything cook for about 15 minutes, stirring often, until the potatoes are almost tender. Next, add the ham and corn. Continue to cook for additional 5 minutes until the potatoes are tender.
Step 3: Melt the rest of the 4 tbsp butter in a medium saucepan over medium heat. Once the butter has melted, add the flour and continue to cook for another 1 1/2 minutes, stirring constantly.
Step 4: Gradually add the milk while whisking constantly. To smooth the lumps, whisk the mixture vigorously. To taste, season with salt and pepper. Bring the mixture to a boil, stirring, until thickened.
Step 5: Take the pan off the heat and whisk in the sour cream or heavy cream.
Step 6: Into the soup mixture once the potatoes are tender, pour in the milk mixture. Stir well.
Step 7: Serve the ham and potato corn chowder warm topped with some bacon and chives. Enjoy!
