Ham and Potato Corn Chowder

A milder, creamy and yummy ham and potato corn chowder that's pure relaxation in a bowl!
Regardless of the fact it is spring we had snow for Easter so the first thing I did with my leftover ham was to make a soothing and creamy ham and potato corn chowder! I wanted this chowder to be filled with veggies before adding some garlic, thyme and flour as a 30, so I started out with celery, carrots and onions. I used milk and a ham broth instead of cream to keep things a little lighter. Potatoes the ham and corn stuffed out the soup and I added a few miso paste as I do. Not only is this potato and ham chowder to create but if you make a batch the leftovers are even better for lunch and it takes less than 30 minutes so it is excellent for any night of the week the following day! Here is to hoping that it starts warming but until then I have potato corn chowder and some ham to get me through those spring days that are cold!
So nice and warm and reassuring!
#Ham and #Potato #Corn Chowder
Recipe adapted from HERE
  • 3 tablespoons oil or butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour (or rice flour for gluten free)
  • 2 cups ham broth or chicken broth
  • 2 cups milk (or heavy cream)
  • 1 1/2 pounds potatoes, diced small and optionally peeled
  • 8 ounces ham, diced
  • 1 cup corn
  • salt and pepper to taste
  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, celery and carrots and cook until tender, about 8-10 minutes.
  2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
  3. Gradually stir in the broth, deglazing the pan as you go, add the nuts and milk, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
  4. Add the ham and corn, cook till heated and season with salt and pepper.
Terbaru Lebih lama

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