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

Ingredients

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.