Best Corn Ham Chowder Recipes

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CHEESY HAM AND CORN CHOWDER



Cheesy Ham and Corn Chowder image

Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite - easy on the cook (and the cook's pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!

Provided by Geralyn Walters

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h15m

Yield 6

Number Of Ingredients 18

2 (15 ounce) cans chicken broth
½ cup sliced carrots
2 tablespoons chicken bouillon granules
3 bay leaves
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground thyme
½ teaspoon dried marjoram
¼ teaspoon garlic powder
1 cup peeled and diced potatoes
½ cup chopped onion
½ cup sliced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 (15 ounce) can cream-style corn
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup diced cooked ham

Steps:

  • Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
  • Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
  • Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 29.5 g, Cholesterol 75.7 mg, Fat 24.6 g, Fiber 2.5 g, Protein 19.3 g, SaturatedFat 13.9 g, Sodium 2034.2 mg, Sugar 8.2 g

HAM AND CORN CHOWDER



Ham and Corn Chowder image

My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. -Sharon Rose Brand, Stayton, Oregon

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 14

8 bacon strips, cut into 1-inch pieces
1 medium onion, finely chopped
1 cup sliced celery
1/2 cup diced green pepper
3 cups cubed peeled potatoes (about 3 medium)
3 cups chicken broth
4 cups whole milk, divided
4 cups fresh or frozen whole kernel corn, divided
2 cups cubed fully cooked ham
2 tablespoons butter
3 tablespoons minced fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional

Steps:

  • In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.

Nutrition Facts : Calories 293 calories, Fat 16g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 918mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.

HAM AND CORN CHOWDER



Ham and Corn Chowder image

I came up with this after trying to figure out what to do with some leftover ham bits, and, so far, everyone loves it.

Provided by odycal

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil, or as needed
1 onion, diced
3 red potatoes, quartered, or more to taste
½ cup cubed cooked ham, or to taste
3 cups heavy whipping cream
1 (15 ounce) can creamed corn
1 (12 ounce) package frozen corn kernels
1 cup 2% milk
½ cup water
1 cube chicken bouillon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
  • Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 459.1 calories, Carbohydrate 28 g, Cholesterol 129.5 mg, Fat 37.5 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 21.8 g, Sodium 473.9 mg, Sugar 5.8 g

CHEESY HAM & CORN CHOWDER



Cheesy Ham & Corn Chowder image

When the day calls for a warm bowl of chunky soup, we make a big pot of the goods-potatoes, corn, ham and cheese. -Andrea Laidlaw, Shady Side, Maryland

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h55m

Yield 12 servings (3-3/4 quarts).

Number Of Ingredients 13

1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
4 cups fresh or frozen corn, thawed (about 20 ounces)
4 cups cubed deli ham
2 small onions, chopped
4 celery ribs, chopped
4 garlic cloves, minced
1/4 teaspoon pepper
3 cups chicken broth
2 tablespoons cornstarch
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup sour cream
3 tablespoons minced fresh parsley

Steps:

  • Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

Nutrition Facts : Calories 291 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.

HAM AND CORN CHOWDER



Ham and Corn Chowder image

This soup is creamy as well as hearty and filling; easy to prepare and budget-friendly. The corn adds a tiny bit of sweetness to the taste. For variety, you could probably add some peas and/or carrots; shredded cheddar for topping upon serving. Add some nice warm bread to accompany the meal. This recipe is courtesy of Taste of Home Magazine, a 2nd place winner in a soup contest.

Provided by TheDancingCook

Categories     Chowders

Time 1h

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 12

2 celery ribs, diced
1/4 cup onion, diced
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
3 cups milk
2 cups cooked ham, diced
2 cups potatoes, cooked and diced small
1 1/2 cups frozen corn
1 (14 3/4 ounce) can cream-style corn
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Steps:

  • Boil water; meanwhile peel and dice potatoes.
  • Boil for about 10-15 minutes (soft but not too mushy).
  • Meanwhile, dice up ham, onion, celery.
  • In a large saucepan, saute the onion and celery in butter until softened.
  • Stir in the flour and stir until well blended, then gradually add milk.
  • Bring to a boil while stirring until thickened, about 2 minutes.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat, cover and simmer about 15 minutes or until heated through.

CORN AND HAM CHOWDER



Corn and Ham Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 ears corn, shucked
5 tablespoons unsalted butter
4 sprigs thyme
1 large onion, diced
3 stalks celery, thinly sliced
1 large clove garlic, minced
Kosher salt
1 8-ounce ham steak, diced
2 large russet potatoes, peeled and cut into 1-inch cubes
6 scallions, chopped
2/3 cup heavy cream

Steps:

  • Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
  • Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
  • Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.

QUICK AND EASY CHICKEN AND HAM CORN CHOWDER



Quick and Easy Chicken and Ham Corn Chowder image

This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.

Provided by drmomof2boys

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

1 tablespoon bacon drippings
1 cup chopped deli-style ham
10 ounces diced cooked chicken
1 cup peeled and diced potatoes
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon onion powder, or more to taste
¼ teaspoon garlic powder
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can cream-style corn
1 (10.75 ounce) can low-sodium chicken broth
½ cup low-fat (1%) milk

Steps:

  • Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
  • Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 34.8 g, Cholesterol 51.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 20.6 g, SaturatedFat 2.7 g, Sodium 802.1 mg, Sugar 5.2 g

SMOKY CHEDDAR, HAM AND CORN CHOWDER



Smoky Cheddar, Ham and Corn Chowder image

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

1 fully cooked boneless ham steak (1-1/2 pounds), cubed
2 large baking potatoes, peeled and cubed
2 cups 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 medium onion, finely chopped
1-1/2 cups shredded smoked cheddar cheese

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.

HAM, CORN, AND POTATO CHOWDER



Ham, Corn, and Potato Chowder image

Make and share this Ham, Corn, and Potato Chowder recipe from Food.com.

Provided by irayd8u

Categories     Chowders

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

5 -6 medium potatoes, chopped and cooked
1/4 cup butter
1 small onion, diced
1 cup ham, diced (more if you like)
10 3/4 ounces cream of mushroom soup
1 1/2 cups milk (I usually use 2 c.)
1 (15 ounce) can cream-style corn
salt and pepper (season to own taste)
1/8 teaspoon cayenne pepper

Steps:

  • Saute onions in the butter,
  • Add ham, soup, milk, potatoes, salt and pepper.
  • Simmer on medium to low heat for 20 minutes. (if too thick, add a little more milk).
  • Add cream corn and cayenne pepper. simmer on low for 20.
  • You want to stir every few minutes or so throughout the process. I serve w/ crusty bread.

Nutrition Facts : Calories 376.9, Fat 14.7, SaturatedFat 7.5, Cholesterol 41, Sodium 1021, Carbohydrate 51.2, Fiber 5, Sugar 4.9, Protein 13.1

CONTEST-WINNING HAM AND CORN CHOWDER



Contest-Winning Ham and Corn Chowder image

I'm always on the lookout for easy soups because my husband and I love them, particularly in the winter months. This cream chowder gets a little kick from cayenne and chopped jalapeno pepper. Extra servings freeze very well. -Sharon Price Caldwell, Idaho

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 celery ribs, chopped
1/4 cup chopped onion
1 jalapeno pepper, seeded and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
2 cups cubed fully cooked ham
2 cups cubed cooked potatoes
1-1/2 cups fresh or frozen corn
1 can (14-3/4 ounces) cream-style corn
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon salt

Steps:

  • In a large saucepan, saute the celery, onion and jalapeno in butter until vegetables are tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through.

Nutrition Facts : Calories 245 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 722mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

CREAMY HAM AND CORN CHOWDER



Creamy Ham and Corn Chowder image

This is a recipe I came up with a few years ago when I had a leftover ham bone from dinner, and it's wonderfully tasty. Good for using the leftovers after Christmas or Easter dinners. Serve with good, crusty bread and be ready to provide seconds. :)

Provided by Julesong

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 ham bone, with at least 1 cup of meat remaining on bone
water, to cover
4 tablespoons butter
4 tablespoons flour
2 cups milk (whole milk preferred)
1 1/2 cups frozen corn or 1 (15 ounce) can corn
1 tablespoon dried onion flakes or 1/4 cup freshly minced onion
1 -2 clove garlic, minced
salt and pepper, to taste
paprika, to taste

Steps:

  • On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking.
  • Place ham bone flat in the bottom of a pot and add enough water to just cover.
  • Simmer over medium heat for 30 minutes.
  • Remove bone and cut off the remaining tender ham meat; set meat aside.
  • Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength.
  • Skim the fat from the broth.
  • Melt butter in a large pan; remove from heat and mix in flour until smooth.
  • Slowly add 1 cup milk, stirring constantly.
  • Return pan to stove and cook on low heat until milk thickens.
  • Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth.
  • Cook on low for about 15 minutes, but do not boil.
  • Add salt, pepper, and paprika to taste.
  • *Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder.
  • Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.

Nutrition Facts : Calories 268.3, Fat 16.6, SaturatedFat 10.2, Cholesterol 47.6, Sodium 163.6, Carbohydrate 25.8, Fiber 1.8, Sugar 0.5, Protein 7

CROCK POT CHEESY CORN AND HAM CHOWDER



Crock Pot Cheesy Corn and Ham Chowder image

A flexible recipe, cobbled together from what I had on hand in the cupboards and fridge after reading a few recipes for various corn chowders, that goes into the crock pot. I just made it and didn't want to lose it! The amounts on the spices are best guesses, so can be adjusted to suit your tastes and inclinations.

Provided by Targetgirl

Categories     Chowders

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 (10 3/4 ounce) can condensed cream of celery soup
1 (14 1/2 ounce) can creamed corn
1 (14 1/2 ounce) can whole kernel corn, drained
1 medium onion, diced
2 -3 cups diced potatoes
1 cup diced ham
1/4-1/2 cup half-and-half
1 teaspoon dried thyme
1 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon smoked sweet paprika
1/4 teaspoon cayenne pepper
1 cup shredded cheddar cheese
1 cup cubed Velveeta cheese
hot pepper sauce, to taste

Steps:

  • Spray a 3 or 4 quart slow cooker with non-stick cooking spray, and add all ingredients except cheeses and hot pepper sauce to the crock pot.
  • Cover and cook on low setting for 3-4 hours.
  • Check potatoes to be sure they are tender, and then stir in the cheeses and the hot pepper sauce to taste. Adjust salt and pepper to taste also.
  • Once the cheeses are completely melted, it's ready to eat!

Nutrition Facts : Calories 479.1, Fat 18.2, SaturatedFat 8.8, Cholesterol 61.8, Sodium 2248.8, Carbohydrate 63, Fiber 6.3, Sugar 9.2, Protein 22.9

CHEESY HAM, POTATO AND CORN CHOWDER



Cheesy Ham, Potato and Corn Chowder image

We have the secret to making the kind of cheesy ham, potato and corn chowder that tastes like you spent all day making it. No need to tell that you didn't!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

3/4 lb. baking potato es (about 2), peeled, cubed
1 cups cubed ham
1 can (14.75 oz.) corn, undrained
3/4 cup CHEEZ WHIZ Cheese Dip
1/2 cup milk
2 Tbsp. chopped fresh parsley

Steps:

  • Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Return potatoes to pan.
  • Add remaining ingredients; cook 5 to 10 min. or until CHEEZ WHIZ is melted and soup is heated through, stirring frequently.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1000 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 8 g, Protein 12 g

HAM, POTATO, CORN AND SPINACH CHOWDER



Ham, Potato, Corn and Spinach Chowder image

So, I am home by myself and starving. I got to thinking about soup I had as a child with farmer's sausage and potato. While I am living in Canada again for the first time in years and actually have farmer's sausage in my freezer, I also had left over ham. So, here is my take on a hearty, yummy soup that most people can probably make with leftovers from a big ham dinner. Give it a whirl, I think you will be pleased. Note that I added a kind of weird ingredient of greek sour cream because I thought it would add a nice sourness to the soup (kind of like buttermilk) and I happened to have some in the house. I think regular sour cream (but probably not lowfat) would work too.

Provided by pokergirl33

Categories     Chowders

Time 30m

Yield 6-8 cups, 4-6 serving(s)

Number Of Ingredients 13

2 cups left-over ham
1 left-over baked potato (although if you don't have this you could certainly peel and boil some first)
1 tablespoon butter
onion flakes (weird right? but I didn't have any fresh onions....)
garlic powder
flour
milk
chicken broth
salt
pepper
frozen spinach, nuggets (2)
dill (to taste)
2 cups corn (I used the gold or white corn from Kroger or Fred Meyer)

Steps:

  • melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this).
  • add in about a teaspoon of onion flakes to rehydrate and soften.
  • when the butter gets a bit brown add 2 tablespoons of flour.
  • whisk together until you have "cooked" the flour (about 30 seconds).
  • add 2 cups of milk and whisk until smooth.
  • add a cup of chicken broth. I actually used chicken bouillon because that is what I had.
  • add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead).
  • Add 2 nuggets of chopped frozen spinach.
  • let simmer on low while you prepare the rest of the ingredients.
  • add a couple shakes of garlic powder.
  • I put in A LOT of black pepper but do it to your taste.
  • Add dill to taste as well, I used dry because that is what I had, but fresh would be super good.
  • Chop up about 2 cups of ham into bite sized pieces.
  • open the corn and drain.
  • peel one big left over baked potato and chop into bite sized pieces.
  • Add all the ham, potato and corn.
  • Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good.
  • Let simmer until all the ingredients are hot and the spinach is dispersed throughout.
  • and eat!

CREAMY CORN-POTATO-HAM CHOWDER (CROCK POT)



Creamy Corn-Potato-Ham Chowder (Crock Pot) image

I don't remember where I got this recipe, but it is on of my favorites. As a working mom, I love to come home to a meal ready in the crock pot. Add a salad or some sandwiches on sourdough bread, and you've got a wonderful winter meal. Don't forget to take some to work for lunch tomorrow!

Provided by JodiQ

Categories     Chowders

Time 9h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

5 potatoes, peeled and cubed
2 onions, chopped
2 cups ham, diced
3 stalks celery, chopped
1 (15 1/4 ounce) can whole kernel corn, undrained
2 tablespoons butter (or margarine)
1/2 teaspoon salt (adjust to taste)
1/8 teaspoon pepper (adjust to taste)
2 chicken bouillon cubes
2 cups approx water (enough to cover, see step 1 below)
1 (12 ounce) can evaporated milk

Steps:

  • In slow cooker place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper. Add water to cover and add two bouillon cubes.
  • Cook on low setting for 8 - 9 hours. Stir in the evaporated milk, and continue to cook for 30 more minutes.

Nutrition Facts : Calories 596.8, Fat 17.9, SaturatedFat 9.2, Cholesterol 76.6, Sodium 2262.2, Carbohydrate 82.9, Fiber 9.4, Sugar 8, Protein 30.9

CREAMY CHICKEN, CORN AND HAM CHOWDER



Creamy Chicken, Corn and Ham Chowder image

This hearty chowder will definitely warm you up on a cold day. It's creamy with a lovely smokey flavor from the ham. There's a pop of sweetness thanks to the corn. The potatoes are tender and the chicken remains very moist in the broth. Seasoned perfectly, this is a fantastic cool weather meal. Note: We misread the ingredients...

Provided by Robynne Glenn

Categories     Cream Soups

Time 1h

Number Of Ingredients 17

1 c chopped onion
6 clove minced garlic
3 Tbsp olive oil
2 1/2 c cooked ham, cubed (I shredded deli ham slices)
3 c chicken stock
1 1/2 c water
1 tsp chicken bouillon granules
4 c red or yukon potatoes, cubed
4 c frozen corn
1 3/4 tsp dried thyme
1 1/4 tsp poultry seasoning
1 1/4 tsp sea salt
1/2 tsp pepper
2 1/2 c cooked chicken breast, cubed
2 1/2 can(s) evaporated milk, 12 oz each (fat-free if desired)
1 3/4 c milk, divided (low fat if desired)
1/2 c Wondra flour (all-purpose may be used)

Steps:

  • 1. In a large saucepan, saute the onion and garlic in oil until onion is tender.
  • 2. Add ham; cook and stir for 2 minutes.
  • 3. Stir in the stock, water, potatoes, corn, bouillon, thyme, poultry seasoning, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
  • 4. Add chicken; heat through. Stir in the evaporated milk and 1 1/4 cups milk; bring to a boil.
  • 5. Combine Wondra and remaining milk until smooth; gradually stir into soup.
  • 6. Cook and stir for 2 minutes or until thickened.
  • 7. Top with crisp crumbled bacon and your favorite cheddar cheese. Enjoy!

SWEET POTATO, HAM AND CORN CHOWDER



Sweet Potato, Ham and Corn Chowder image

This comforting ham chowder has become a staple at my house throughout the year. This calls for sweet potatoes instead of white potatoes for a nutritional twist.-Sherry Akers, Foretst, Virginia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

3 garlic cloves, minced
1 teaspoon vegetable oil
2 cans (14-1/2 ounces each) low-sodium chicken broth
1-1/2 cups frozen corn
1-1/2 cups cubed peeled sweet potatoes
1-1/2 cups chopped sweet red pepper
1-1/2 teaspoons dried thyme
1-1/4 cups cubed fully cooked ham
3 green onions, thinly sliced
2 tablespoons cornstarch
2 cups plain low-fat yogurt

Steps:

  • In a large saucepan, saute garlic in oil for 1 minute. Add broth, corn, sweet potatoes, red pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in ham and onions. Remove from the heat. , In a bowl, combine cornstarch and yogurt until smooth. Gradually add to soup. Return to heat. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 598mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

HAM, CORN & CHEDDAR CHOWDER



Ham, Corn & Cheddar Chowder image

A creamy and satisfying chowder. A hearty soup with onions and tender potatoes. Delivers favorite flavors of sweet-kernel corn and tender chunks of smokey ham. Finished with cheddar cheese.

Provided by rntsineway

Categories     Chowders

Time 55m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 12

4 slices bacon, diced
1 cup white onion, chopped (1/2 large onion)
1 tablespoon butter
3 tablespoons flour
4 cups chicken broth (or 2 14.5 ounce cans)
4 small potatoes
1 cup half-and-half cream
1 (15 1/2 ounce) can white corn
2 cups ham, diced
1/2 lb medium cheddar, grated (2 cups)
ground black pepper, to taste
2 green onions, thinly sliced

Steps:

  • Cook bacon in a large heavy saucepan over moderate heat until crisp; remove bacon from pan and set aside.
  • Add chopped onion to bacon fat in pan and cook, stirring until onion is softened. Add flour and stir to blend. Stir in broth and bring to a boil. Add potato and simmer, covered, stirring occasionally, until potatoes are just tender, about 8 to 10 minutes.
  • Stir in cream, corn and ham. Add cheddar, stirring just until cheese melts (do not let boil) and season generously with pepper. Serve bowls of cheddar topped with reserved bacon and chopped green onions.

Nutrition Facts : Calories 843.6, Fat 45.8, SaturatedFat 23.5, Cholesterol 141.4, Sodium 2439.8, Carbohydrate 64.1, Fiber 7.6, Sugar 7.9, Protein 47.1

CORN AND HAM CHOWDER



Corn and Ham Chowder image

"Fresh corn gives wonderful appeal to this recipe I got from my sister," relates Muriel Lerdal of Humboldt, Iowa about the full-bodied soup she shares. "It's also satisfying on a chilly fall or winter day, using frozen or canned corn."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 10

3/4 cup chopped onion
2 tablespoons butter
1 cup diced cooked peeled potatoes
1 cup diced fully cooked ham
2 cups fresh, frozen or canned sweet corn
1 cup cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
Salt and pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • In a heavy saucepan, cook the onion in butter until tender. Add all remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.

Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 656mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.

HAM & CORN CHOWDER



Ham & Corn Chowder image

Generous amounts of corn, ham and potato turn this into a fast favorite. -Marion St. Jean, Homosassa, Florida

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1-1/2 cups fat-free milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup cubed fully cooked ham
2 tablespoons dried minced onion
2 tablespoons minced fresh parsley
1 can (14-1/2 ounces) diced potatoes, drained
Sour cream, shredded cheddar cheese and/or paprika, optional

Steps:

  • In a large saucepan, combine soup and milk. Heat through, stirring frequently. Stir in the corn, ham, onion and parsley. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in potatoes; heat through. Garnish with sour cream, cheese and/or paprika if desired.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 909mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.

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