Best Creamy Ham And Corn Chowder Recipes

CREAMY HAM AND CORN CHOWDER

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.

CREAMY CHICKEN, CORN AND HAM CHOWDER

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!