Ham Corn and Potato Chowder
Cozy up with a bowl of creamy Ham Corn and Potato Chowder, a heartwarming classic that's the epitome of comfort food. This rich and velvety soup combines tender russet potatoes, sweet bursts of corn, and smoky, savory bites of diced ham, all simmered in a luscious broth enhanced with a touch of heavy cream. A hint of garlic and a buttery roux add depth to the flavor, while fresh parsley provides the perfect finishing touch. Ready in just about an hour, this one-pot recipe is easy to prepare and perfect for feeding a family of six. Whether you're looking for a satisfying weeknight dinner or a dish to warm your soul on a chilly day, this chowder delivers the ultimate blend of simplicity and indulgence. Pair it with crusty bread for an unforgettable meal that will have everyone coming back for seconds!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken stock
- 3 large Russet potatoes, peeled and diced
- 2 cups Cooked ham, diced
- 2 cups Frozen or fresh corn kernels
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook for about 4-5 minutes, until soft and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly, and cook for 2 minutes to remove the raw flour taste.
Slowly pour in the chicken stock while whisking to prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
Stir in the diced ham and corn, allowing them to heat through for about 5 minutes.
Reduce the heat to low and gently stir in the heavy cream, ensuring it is evenly combined. Do not let the mixture boil at this point to avoid curdling the cream.
Season with salt and black pepper. Taste and adjust the seasoning as needed.
Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1034 mg | 22% | |
*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.
