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Ham and Potato Corn Chowder is a hearty and comforting soup that combines the flavors of savory ham, tender potatoes, and sweet corn. This creamy chowder is packed with delicious ingredients that blend together perfectly, creating a satisfying and wholesome dish.
To make this chowder, start by sautéing diced ham in a large pot until it becomes slightly browned and releases its flavorful juices. Next, add diced potatoes, corn kernels, onions, celery, and garlic to the pot and sauté until the vegetables are fragrant and begin to soften.
Then, pour in chicken broth and bring the mixture to a simmer. Allow the potatoes to cook until they are tender and easily pierced with a fork. As the chowder simmers, the flavors of the ham, potatoes, and corn will meld together, creating a delicious base.
To enhance the creaminess of the chowder, add milk or cream to the pot and stir well. Let it simmer for a few more minutes to thicken and incorporate the flavors. Season the chowder with salt, pepper, and any additional herbs or spices you desire, such as thyme or parsley, for added depth of flavor.
Finally, ladle the Ham and Potato Corn Chowder into bowls and garnish with freshly chopped herbs, such as chives or parsley, for a burst of freshness. Serve with crusty bread or rolls on the side to dip into the creamy soup and enjoy the wonderful combination of flavors and textures.
This Ham and Potato Corn Chowder is a delicious meal option for chilly days or anytime you crave a filling and comforting soup. Its creamy and hearty nature makes it a perfect dish to warm you up and satisfy your taste buds.
INGREDIENTS :
- 3 tablespoons oil or butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup flour (or rice flour for gluten free)
- 2 cups ham broth or chicken broth
- 2 cups milk (or heavy cream)
- 1 1/2 pounds potatoes, diced small and optionally peeled
- 8 ounces ham, diced
- 1 cup corn
- salt and pepper to taste
INSTRUCTIONS :
- Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
- Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
- Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
- Add the ham and corn, cook until heated and season with salt and pepper.
NURITIONS Amount Per Serving:
- CALORIES 310kcal
- FAT 12g
- CARBOHYDRATES 27g
- PROTEINS 11,g
