Serves 12
55 min
Southern-Style Creamy Corn, Potato, Ham & Broccoli Chowder
Recipe GLPR8cce01e814bb55
A hearty and comforting Southern-style chowder loaded with fresh corn, tender potatoes, diced ham, and broccoli florets in a rich, creamy sauce. This one-pot soup is finished with melted cheddar cheese and garnished with fresh green onions for a warm, satisfying meal.
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Ingredients
4 cups fresh corn kernels
2 cups potatoes, peeled and cubed
2 cups ham, cubed
1 cup celery, diced
1 cup onion, diced
1/4 cup butter
2 cups chicken broth
2 cups half and half cream
2 cups broccoli florets
2 cups sharp cheddar cheese, shredded
Salt to taste
Black pepper to taste
Shredded cheddar cheese for garnish
Green onions, diced, for garnish
Directions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened and fragrant, about 5 minutes, stirring occasionally.
Add the cubed potatoes and cubed ham to the pot. Stir well to combine with the onion and celery mixture.
Pour in the chicken broth and bring the mixture to a boil. Reduce heat to medium and simmer for 15 to 20 minutes, until the potatoes are nearly tender.
Stir in the fresh corn kernels and broccoli florets. Simmer for another 5 to 7 minutes until the vegetables are tender and cooked through.
Reduce heat to low and slowly pour in the half and half cream, stirring gently to combine. Do not allow the soup to boil once the cream has been added.
Gradually stir in the shredded cheddar cheese, allowing each addition to fully melt before adding more, until all the cheese is incorporated and the soup is creamy and smooth.
Taste the chowder and season with salt and black pepper to your preference.
Ladle the hot chowder into serving bowls and garnish each bowl with additional shredded cheddar cheese and freshly diced green onions. Serve immediately and enjoy.
