One Pot Ham, Potato and Corn Chowder
One Pot Ham, Potato and Corn Chowder
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 
This delicious soup tastes better on subsequent days so it is a great make ahead soup! It is very warm and comforting and perfect for cold, winter days. Serve with warm bread. I suggest using a non-stick pot for this recipe.
Course: Soup
Cuisine: American
Keyword: ham potato and corn chowder
Servings: 8 servings
Calories: 480 kcal
Ingredients
  • 4 oz. heavy cream
  • 4 tbs salted butter
  • 2 tbsp extra virgin olive oil
  • 29 oz 2- 14.5 oz cans of whole kernel corn
  • 16 oz of cubed cooked ham
  • 1/2 cup of flour
  • 6 cups of chicken or ham stock see ham stock recipe below
  • 2 potatoes peeled and cubed and cut into 1/2 inch pieces
  • 1 med onion chopped
  • 1 cup baby carrots chopped
  • 4 celery ribs chopped
  • 1 bay leaf
  • 1/4 tsp Thyme
  • 1/2 tsp garlic powder
  • salt and cracked black pepper to taste
Instructions
  1. In a 6 qt or larger stock pot, add oil, butter, onion, carrots and celery. Simmer on med/high heat for 3 min. stirring a couple times. Add bay leaf, Thyme, garlic powder and freshly cracked black pepper. Add flour and stir. Then, add chicken or ham stock and stir. Add potatoes. Stir, cover and cook on med/high heat for 20 min. Add ham, corn and heavy cream and stir while cooking for another 25 min. Stir every 10 min while cooking to minimize sticking and burning of the bottom of the pot. After it has cooled, store in refrigerator up to 5 days. Freeze up to 6 months.

Ham stock:
  1. If you have a ham bone, put it in a 6 qt. stock pot and fill it 2/3 with water. Cover and boil the ham bone for 1 hour. Discard ham bone and use 6 cups of the ham stock for this recipe. Label and freeze the remainder for One Pot Ham, Potato and Bean soup.
Recipe Notes

Storage:

After the soup has cooled, store in the refrigerator for up to 5 days.