Iowa Ham and Corn Chowder
Cozy up with a bowl of Iowa Ham and Corn Chowder, a hearty and comforting dish that captures the essence of Midwest cuisine. This creamy chowder combines tender chunks of diced ham, sweet bursts of corn, and velvety potatoes, all simmered in a rich broth infused with aromatic thyme and garlic. The foundation of sautéed onions, celery, and carrots sets the stage for a soul-warming experience, while a splash of heavy cream adds luxurious texture. Perfect for chilly evenings or as a satisfying meal any time of year, this one-pot wonder is ready in under an hour and is sure to become a family favorite. Serve it with a sprinkle of fresh parsley for a pop of color and flavor. Keywords: ham and corn chowder, hearty chowder recipes, Midwest comfort food, creamy soup, quick one-pot meals.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery stalks, finely chopped
- 2 medium carrots, peeled and diced
- 2 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 medium russet potatoes, peeled and diced
- 2 cups frozen corn kernels
- 2 cups cooked ham, diced
- 1 cup heavy cream
- 0.5 teaspoons dried thyme
- 1 teaspoons salt
- 0.5 teaspoons 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 chopped onion, celery, and carrots. Sauté for 5-7 minutes or until the vegetables soften.
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.
Gradually pour in the chicken broth while stirring constantly to avoid lumps.
Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover 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. Let the chowder simmer on low heat for an additional 5 minutes, stirring occasionally to combine flavors.
Taste and adjust seasoning as needed. If the chowder is too thick, you can thin it slightly with additional broth or water.
Ladle the Iowa Ham and Corn Chowder into bowls and garnish with freshly chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 10920 mg | 475% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 52.7 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 7219 mg | 154% | |
*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.
