Ham Corn Chowder
Cozy up with a warm bowl of hearty Ham Corn Chowder, a comforting classic that’s rich, creamy, and bursting with flavor! This easy-to-make recipe combines tender diced ham, sweet corn kernels, and velvety russet potatoes in a luscious broth infused with aromatic thyme and a touch of heavy cream. Sautéed onions, celery, and garlic form the flavorful base, while a quick roux ensures a perfectly thick and satisfying texture. Ready in just 50 minutes, this one-pot chowder is an ideal choice for a weeknight dinner or a comforting meal on chilly days. Garnished with fresh parsley for a vibrant finish, it’s a crowd-pleaser that will have everyone coming back for seconds. Perfectly balanced and endlessly satisfying, Ham Corn Chowder is your new go-to recipe for creamy soup perfection.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 medium russet potatoes, peeled and diced
- 2 cups frozen corn kernels
- 2 cups cooked ham, diced
- 1 cup heavy cream
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and translucent.
Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Sprinkle the flour over the cooked vegetables. Stir well to coat the vegetables evenly, and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming.
Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10-12 minutes, or until the potatoes are tender.
Stir in the frozen corn, diced ham, heavy cream, dried thyme, salt, and black pepper.
Simmer the chowder for an additional 10 minutes, stirring occasionally, until the flavors meld together and the chowder thickens slightly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve immediately.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.9 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 969 mg | 21% | |
*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.
