Ham and Potato Corn Chowder

Ham and Potato Corn Chowder is a hearty and comforting soup that combines the smoky richness of ham, the creaminess of potatoes, and the sweetness of corn. It’s the perfect dish for warming up on a chilly day or enjoying as a wholesome, one-pot meal. In this detailed recipe, we’ll guide you through the process of creating this delicious chowder, complete with tender chunks of ham and diced potatoes, all swimming in a creamy, flavorful broth.

Ingredients:

For the Chowder Base:

• 2 cups diced ham (cooked and smoked)
• 4 cups russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons all-purpose flour

For the Optional Garnish:

• Fresh parsley, chopped
• Grated cheddar cheese
• Crumbled bacon bits
• Crusty bread or dinner rolls

Instructions:

Preparing the Chowder Base:

1. Sauté the Aromatics:
   • In a large soup pot or Dutch oven, melt the unsalted butter over medium heat.
   • Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until they become soft and fragrant.
2. Create a Roux:
   • Sprinkle the all-purpose flour over the sautéed onion and garlic. Stir well to combine and cook for about 2-3 minutes, allowing the roux to thicken slightly. This will help to give the chowder a creamy consistency.
3. Incorporate the Ham:
   • Add the diced ham to the pot and stir to combine it with the roux and aromatic mixture. Sauté for an additional 2-3 minutes to enhance the flavor of the ham.
4. Add Dried Herbs and Seasoning:
   • Introduce the dried thyme, dried rosemary, black pepper, and a pinch of salt to the pot. Stir to release the aromatic flavors.
5. Pour in Broth and Milk:
   • Gradually add the chicken or vegetable broth, whole milk, and heavy cream to the pot, stirring continuously to create a smooth mixture.
6. Incorporate Potatoes:
   • Gently stir in the peeled and diced russet potatoes. This will be the heart of your chowder.
7. Simmer:
   • Reduce the heat to low and cover the pot. Allow the chowder to simmer for about 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking and check for seasoning adjustments.

Finishing the Chowder:

1. Add Corn Kernels:
   • Stir in the corn kernels, which will add sweetness and a pop of color to your chowder.
2. Simmer Again:
   • Continue to simmer the chowder for an additional 10-15 minutes, or until the corn is tender and the flavors have melded.
3. Season to Taste:
   • Taste the chowder and adjust the seasoning with additional salt and black pepper, if needed.

Serving and Optional Garnish:

1. Serving the Chowder:
   • Ladle the hot and creamy Ham and Potato Corn Chowder into serving bowls.
2. Garnish (Optional):
   • Top each serving with freshly chopped parsley, grated cheddar cheese, and crumbled bacon bits for added flavor and a pop of color.
3. Enjoy with Bread:
   • Serve your chowder with crusty bread or dinner rolls for a complete and satisfying meal.

Conclusion: Ham and Potato Corn Chowder is a delicious and filling soup that combines the savory goodness of ham, the creaminess of potatoes, and the sweetness of corn. This recipe is an excellent way to create a comforting meal that’s both flavorful and hearty. Whether you’re making it to warm up on a chilly day or as a family meal, this detailed recipe ensures you can prepare a Ham and Potato Corn Chowder that’s both satisfying and delicious. Enjoy the rich flavors and warmth of this delightful chowder!