Best Creamy Bacon Ham Corn Soup Recipes

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CREAMY HAM POTATO AND CORN CHOWDER



Creamy Ham Potato and Corn Chowder image

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

2 cups cooked ham (, diced into small cubes (I used left over ham roast, ham steak works too))
6 slices bacon (, cooked and crumbled)
5 1/2 Tbsp butter (, divided)
1 medium yellow onion (, diced (1 1/2 cups))
2 carrots (, peeled and diced (3/4 cup))
2 celery stalks (, diced (3/4 cup))
2 (14.5 oz) cans low-sodium chicken broth
5 medium red potatoes ((1 3/4 lb), diced into 3/4-inch cubes)
3/4 tsp dried oregano
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper (, to taste)
2 cups fresh corn ((or frozen))
1/3 cup all-purpose flour
3 cups milk
1/2 cup sour cream or heavy cream ((I've tried and like both versions))
Chopped green onions or chives, (for serving)

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

CHEESY HAM CHOWDER



Cheesy Ham Chowder image

My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. -Jennifer Trenhaile, Emerson, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings.

Number Of Ingredients 12

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups whole milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups shredded cheddar cheese
2 cups cubed fully cooked ham

Steps:

  • In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Nutrition Facts : Calories 418 calories, Fat 28g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 1056mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.

BACON-POTATO CORN CHOWDER



Bacon-Potato Corn Chowder image

I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound bacon strips, chopped
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.

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