HAM AND CORN CHOWDER WITH POTATO
A hearty, creamy soup made using leftover Christmas ham (or store bought leg ham). Refer to Note 5 for a shortcut way of making this soup which will let you get this soup on the table in just 15 minutes. Make this a more complete meal by adding extra vegetables! I often add frozen diced vegetables - just add it when you add the corn into the soup. This serves 3 normal people or 2 very hungry people. It is a very filling soup!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 25m
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat.
- Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
- Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
- Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
- Just before the potato has finished cooking, add the corn in (just to heat it through).
- While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4)
- When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
- If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
- Serve, garnished with remaining thyme leaves and ham.
Nutrition Facts : ServingSize 687 g, Calories 463 kcal, Carbohydrate 60.3 g, Protein 19.9 g, Fat 16.9 g, SaturatedFat 9.4 g, Cholesterol 39 mg, Sodium 1389 mg, Fiber 6.3 g, Sugar 14.3 g
CREAMY HAM POTATO AND CORN CHOWDER
A rich and creamy potato soup with sweet corn and salty pieces of ham and bacon. Practically guaranteed to be a new favorite! Makes about 11 cups.
Provided by Jaclyn
Categories Soup
Time 55m
Number Of Ingredients 17
Steps:
- In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*.
- Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
- Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
- Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
- While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.
- Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.
Nutrition Facts : Calories 546 kcal, Carbohydrate 49 g, Protein 18 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 89 mg, Sodium 844 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
CORN CHOWDER W/FRESH HERBS, POTATOES AND SMOKED HAM
With fall fast approaching and longing for a steaming bowl of soup, I dug into the huge pile of my recipes that I have yet to put here, and came across this one! A hearty rich chowder that will keep you warm from the icy cold north winds!
Provided by Wildflour
Categories Chowders
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large (3-quart or so) saucepan,combine broth, onion and carrots.
- Tie together bay leaf and fresh herbs to make a bouquet garni.
- Add to saucepan and bring to a boil, reduce heat and simmer 10 minutes.
- Remove herbs. Remove pan from heat.
- Dice canned potatoes *reserving 1 cup. Set 1 cup's worth aside.
- Put rest of potatoes and 1 can of corn in the blender. Blend til smooth, add to saucepan. (*You can also do this in the saucepan instead of the blender with a Magic Wand hand mixer.).
- Return pan to heat (about medium), and add the rest of the potatoes (the 1 cup you reserved), the second can of corn, the half and half and the diced ham.
- Bring just to a boil, reduce heat and simmer on low for 5 minutes.
- Stir in pimientos and parsley.
- Season with a little pepper or hot sauce if desired, to taste.
- Taste for saltiness, add salt only if needed. *Ham can be very salty so be careful adding only a little at a time.
- Ladle into bowls and garnish with additional parsley.
- Serve with warm crusty bread or fresh baked cornbread and butter!
Nutrition Facts : Calories 463.4, Fat 7.5, SaturatedFat 3, Cholesterol 11.2, Sodium 1497.8, Carbohydrate 91, Fiber 11.2, Sugar 10.6, Protein 16.8
HAM BONE CHOWDER
Couldn't find an after Christmas ham chowder recipe that started with slow cooking the ham bone leftovers. Ended up taking ideas from multiple recipes to create something that worked out pretty well.
Provided by D-Man and Pivo
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 7h
Yield 6
Number Of Ingredients 11
Steps:
- Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
- Cook on Low for 6 to 8 hours.
- Remove ham bone from slow cooker; pull meat of bone and shred. Return meat to slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin to soup.
- Cook on High until potatoes are tender, about 45 minutes. Add frozen corn and stir.
- Remove 1 cup soup and pour into a blender. Add milk to blender. Cover and hold lid down; pulse a few times before leaving on to blend. Return blended soup to slow cooker and stir. Season with salt and pepper.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 21.9 g, Cholesterol 3.7 mg, Fat 1.8 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 509.8 mg, Sugar 6.7 g
SMOKY CHEDDAR, HAM AND CORN CHOWDER
When I'm making a pot of Smoky Cheddar Corn Chowder, no one misses dinner. Smoked cheese the flavor to another level. -Danielle Crawford, Pelzer, SC
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2 quarts).
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.
Nutrition Facts : Calories 462 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1797mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 5g fiber), Protein 35g protein.
FRESH CORN & POTATO CHOWDER
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. -Tracy Bivins, Knob Noster, Missouri
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 534mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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