Serves 6
55 min
Creamy Ham Potato and Corn Chowder
Recipe GLPR152ed65f768969
A rich and comforting chowder loaded with tender diced potatoes, sweet corn, smoky ham, and crispy bacon in a creamy broth infused with aromatic vegetables and herbs. This hearty soup is perfect for a satisfying lunch or dinner and comes together in under an hour.
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Ingredients
1 1/2 Tbsp butter (for sautéing vegetables)
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 (14.5 oz) cans low-sodium chicken broth
5 medium red potatoes, diced into 3/4-inch cubes
1/4 tsp dried oregano
1/4 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
2 cups cooked ham, diced into small cubes
1 1/2 cups fresh corn kernels (or frozen)
4 Tbsp butter (for making roux)
1/4 cup + 2 Tbsp all-purpose flour
3 cups milk
1/2 cup sour cream or heavy cream
6 slices bacon, cooked and crumbled
Fresh chives for topping
Directions
Cook the bacon slices in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble once cooled; set aside.
In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add the diced onion, carrot, and celery, stirring occasionally until softened and fragrant, approximately 4 minutes.
Pour in the chicken broth and add the diced potatoes, dried oregano, dried thyme, and bay leaf. Season lightly with salt and pepper, keeping in mind the ham and bacon will add additional saltiness. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to medium, cover with a lid, and simmer, stirring occasionally, until the potatoes are very tender, about 17-20 minutes. Turn heat to low, stir in the diced ham and corn, and keep warm.
While the soup simmers, prepare the cream base: In a separate medium saucepan, melt the remaining 4 Tbsp butter over medium heat. Sprinkle in the flour and stir constantly for about 1 1/2 minutes, creating a smooth paste.
Slowly pour the milk into the flour mixture while whisking continuously and vigorously to prevent lumps from forming. Season with salt and pepper to taste. Continue cooking and whisking until the mixture comes to a boil and thickens, about 3-5 minutes.
Remove the cream mixture from heat and stir in the sour cream or heavy cream until well combined.
Carefully pour the cream mixture into the soup pot with the potatoes and ham, stirring gently until fully incorporated and the soup reaches a creamy consistency.
Ladle the chowder into serving bowls and top each portion with crumbled bacon and fresh chopped chives. Serve hot and enjoy.
