Best Creamy Bacon Ham Corn Soup Recipes

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

Ingredients

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

CREAMY HAM & CORN SOUP

Creamy Ham & Corn Soup image

My quick and easy soup really hits the spot on a cold winter night (and yes, we do occasionally have those in Arizona). I like to serve it with a salad and hot homemade bread. -Audrey Thibodeau, Gilbert, Arizona

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 cups fresh or frozen corn
1 cup half-and-half cream
1/3 cup chopped onion
1/3 cup chopped sweet red pepper
1/4 cup plus 3 tablespoons all-purpose flour
1/2 cup cold water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup diced fully cooked ham
Snipped fresh dill, optional

Steps:

Combine the broth, corn, cream, onion and red pepper in a large saucepan. Bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham., Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired.

Nutrition Facts :

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

Ingredients

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.