Ham and Potato Corn Chowder
A creamy ham and potato corn chowder loaded with veggies, smoky ham, and a rich broth. Perfect for cozy dinners and family gatherings.
Ingredients
- 2 peeled chopped carrots
- 2 cups diced cooked ham
- ⅓ cup all-purpose flour
- 29 oz chicken broth
- 1 diced yellow onion
- ¾ tsp dried oregano
- ½ cup heavy cream
- 3 cups milk
- 2 diced celery stalks
- 1 bay leaf
- 5½ tbsp butter divided
- ½ tsp dried thyme
- Salt and black pepper to taste
- 1¾ lbs red potatoes diced
- 2 cups corn kernels
- 6 slices cooked bacon crumbled (for garnish)
- Chopped chives or green onions for garnish
Instructions
Sauté Vegetables
- Melt 1½ tablespoons of butter in a large soup pot. Add carrots, celery, and onion. Cook for 5 minutes until softened.
Simmer Potatoes
- Add potatoes, broth, thyme, oregano, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add Corn & Ham
- Stir in corn and diced ham. Cook for 5 more minutes, until potatoes are tender.
Make the Cream Base
- In a separate pan, melt remaining butter. Whisk in flour and cook for 1½ minutes, stirring constantly. Slowly add milk, whisking to prevent lumps. Cook until thickened. Season with salt and pepper, then stir in cream.
Combine & Serve
- Remove bay leaf from the soup pot. Stir cream mixture into the chowder until well combined.
Garnish & Enjoy
- Ladle into bowls and top with crispy bacon and fresh chives or green onions. Serve hot.