Creamy Ham and Corn Chowder
Dive into a bowl of rich, comforting Creamy Ham and Corn Chowder, a hearty one-pot meal perfect for busy weeknights or cozy weekends. This velvety chowder combines tender chunks of russet potatoes, sweet pops of corn, and savory diced ham in a luxuriously creamy broth infused with garlic, thyme, and wholesome veggies like carrot, celery, and onion. A touch of heavy cream adds indulgence, while a quick stovetop preparation ensures you're enjoying this satisfying dish in under an hour. Garnish with fresh parsley for a burst of color and an added layer of freshness. Ideal for feeding a crowd or meal prepping for the week, this chowder highlights simple pantry staples elevated into a soul-warming classic.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 2 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups frozen corn kernels
- 2 cups diced ham
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken stock while stirring constantly to prevent lumps.
Add the diced potatoes to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the frozen corn, diced ham, heavy cream, dried thyme, salt, and black pepper. Simmer for another 5 minutes to heat through and allow the flavors to meld together.
Taste the chowder and adjust the seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls and garnish with fresh chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7095 mg | 308% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 46.3 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5584 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
