Cheesy Ham and Corn Chowder combines classic ham and cheese, with hearty potatoes and sweet corn into a warm and creamy chowder that is perfect for cold days.
Keyword Cheesy Ham and Corn Chowder, Ham Chowder
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
2cupspotatoespeeled and cubed
½cupcarrotspeeled and chopped
¼teaspoonground black pepper
¼cupall purpose flour
1can whole kernel corn(15 ounces) drained
1½cupcooked diced ham
Salt and pepper to taste
In a large sauce pan over medium-high heat, add potatoes, carrots, celery, onion, garlic, and chicken broth. Stir to combine.
Bring to a boil. Reduce heat. Simmer 8-10 minutes or until vegetables are tender. Remove from heat. Set aside.
Melt butter in a separate medium sauce pan over low heat. Blend in flour. Let the mixture heat for about a minute.
Slowly pour milk into butter mixture, about a quarter-cup at a time, stirring constantly. Continue cooking and stirring until mixture thickens.
Sprinkle in cheese, and stir until melted.
Pour cheese sauce into vegetable broth that was set aside earlier.
Return broth and cheese mixture to low heat. Add corn and ham. Season with salt and pepper to taste. Cook until heated through.
Serve warm with a nice crusty bread.
Top your chowder with a dollop of sour cream, crispy crumbled bacon, and some chives to make it extra pretty and more flavorful.
For more pork flavor, boil the vegetables with a ham bone or ham hock. Remove before adding the cheese sauce.
What kind of potatoes? I typically use Russets or Idahos because they are softer and non-waxy (like reds and golds).
Storage: Cover and store leftovers in the refrigerator for up to 5-7 days. Reheat in a microwave safe bowl in the microwave.
Freezer Directions: Prepare according to recipe directions. Allow soup to come to room temperature before transferring to a freezer bag or dish. When ready to use, thaw in the refrigerator overnight. Once thawed, transfer to a large pot and heat over the stove until heated through and ready to serve.