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Ham and Potato Corn Chowder

Welcome to your new favorite comfort food recipe: Ham and Potato Corn Chowder. This delightful dish combines tender potatoes, savory ham, and sweet corn in a creamy broth that warms the soul.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 1 cup diced ham
  • 2 cups potatoes peeled and diced (Yukon Gold or Russet work well)
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Chopped green onions or parsley for garnish (optional)

Equipment

  • Large pot or Dutch oven
  • Sharp knife for chopping
  • Cutting Board
  • Wooden spoon or spatula for stirring
  • Measuring cups and spoons
  • Can opener
  • Bowl for garnishing (optional)

Method
 

  1. Step 1: In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and minced garlic. Sauté for about 5-7 minutes or until the onion becomes translucent.
  2. Step 2: Stir in the diced ham and cook for an additional 2-3 minutes.
  3. Step 3: Add the diced potatoes, corn, thyme, and chicken broth to the pot. Ensure everything is well combined. Bring the mixture to a boil.
  4. Step 4: Once boiling, reduce the heat to low and let it simmer uncovered for about 15-20 minutes or until the potatoes are tender.
  5. Step 5: Stir in the heavy cream. Season your chowder with salt and pepper to taste.
  6. Step 6: Ladle the chowder into bowls and garnish with chopped green onions or parsley if desired. Enjoy hot!

Notes

To enhance the flavor, consider adding a splash of hot sauce or a pinch of cayenne pepper for a little heat. If you prefer a thicker chowder, you can mash some of the potatoes with a fork before adding the cream.