Best Smoked Ham Corn Chowder Recipes

Corn Chowder W/Fresh Herbs, Potatoes and Smoked Ham image

Provided by Wildflour

Categories Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (14 1/2 ounce) cans chicken broth
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
2 (16 ounce) cans whole potatoes, drained
2 (16 ounce) cans whole kernel corn, drained
1/2 cup half-and-half
2 canned pimientos, drained and diced
3 tablespoons chopped fresh parsley
1 1/2-2 cups diced smoked ham
additional chopped parsley (to garnish)

Steps:

In large (3-quart or so) saucepan,combine broth, onion and carrots.
Tie together bay leaf and fresh herbs to make a bouquet garni.
Add to saucepan and bring to a boil, reduce heat and simmer 10 minutes.
Remove herbs. Remove pan from heat.
Dice canned potatoes *reserving 1 cup. Set 1 cup's worth aside.
Put rest of potatoes and 1 can of corn in the blender. Blend til smooth, add to saucepan. (*You can also do this in the saucepan instead of the blender with a Magic Wand hand mixer.).
Return pan to heat (about medium), and add the rest of the potatoes (the 1 cup you reserved), the second can of corn, the half and half and the diced ham.
Bring just to a boil, reduce heat and simmer on low for 5 minutes.
Stir in pimientos and parsley.
Season with a little pepper or hot sauce if desired, to taste.
Taste for saltiness, add salt only if needed. *Ham can be very salty so be careful adding only a little at a time.
Ladle into bowls and garnish with additional parsley.
Serve with warm crusty bread or fresh baked cornbread and butter!

Nutrition Facts : Calories 463.4, Fat 7.5, SaturatedFat 3, Cholesterol 11.2, Sodium 1497.8, Carbohydrate 91, Fiber 11.2, Sugar 10.6, Protein 16.8

SMOKED HAM CORN CHOWDER image

Categories Vegetable

Yield 12

Number Of Ingredients 13

1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1/2 cup finely chopped onion
1 medium carrot, finely chopped
2 cans (16 ounces each) whole potatoes, drained, divided
2 cans (16 ounces each) whole kernel corn, drained, divided
1/2 cup finely diced lean ham
1/2 cup half-and-half cream
2 cans (4 ounces each) pimentos, drained and diced
3 tablespoons chopped parsley
Ground black pepper, to taste

Steps:

Tie the bay leaf, thyme and tarragon in a bundle. Place in a medium saucepan with the broth, onion and carrot. Heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard. Dice enough of potatoes to make 1 cup; set aside. In batches, purée the remaining potatoes, 1 can of corn and broth from the saucepan in a blender. Return to the saucepan. Add the diced potatoes, remaining corn, ham and half-and-half. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the pimentos, parsley and pepper. Servings: 12 Nutritional Information Per Serving: Calories 150; Total Fat 3.5g; Saturated fat 1g; Cholesterol 5mg; Sodium 440mg; Total carbohydrate 27g; Fiber 4g; Protein 7g; Vitamin A 60%DV*; Vitamin C 80%DV; Calcium 8%DV; Iron 15%DV *Daily Value