Description
During a chilly evening when everything outside appears to fade into the background there’s nothing, as satisfying, as holding a bowl of our Creamy Ham Potato and Corn Chowder. Each spoonful offers a hug combining the heartwarming familiarity of ham with the rustic delight of diced potatoes and the subtle sweetness of corn. Topped with a sprinkle of chives and crispy bacon bits this chowder isn’t a dish; it’s a moment filled with warmth and affection in every mouthful.
Ingredients
2 c of cooked ham, diced into bite-sized cubes (Suitable for leftover ham roast or ham steak)
6 bacon slices, crisped up and crumbled
5 and a half tablespoons butter, partitioned
1 medium-sized yellow onion, finely diced (around 1 and a half c)
2 fresh carrots, peeled and diced (about 3/4 c)
2 celery ribs, diced (equivalent to 3/4 c)
2 cans (14.5 ounces each) of low-sodium chicken broth
5 medium-sized red potatoes, diced into 3/4-inch cubes (weighing roughly 1 3/4 lbs)
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly milled black pepper, adjusted to your liking
2 c of fresh (or frozen) corn kernels
1/3 c all-purpose flour
3 c milk
1/2 c of either sour cream or heavy cream (based on preference)
Chopped green onions or chives for that finishing touch!
Instructions
Start by melting 1.5 tablespoons of butter in a pot, over medium heat. Add the onion, carrot and celery. Sauté them gently until they become tender and fragrant which usually takes 4 minutes.
Next pour in the chicken broth. Add the potatoes. Sprinkle in the oregano thyme and bay leaf. Season with salt and pepper according to your taste preferences. Give everything a mix.
Increase the heat to high to bring the pot to a boil. Once boiling reduce the heat to medium, cover the pot and let everything simmer. Stir occasionally while allowing the potatoes to become almost tender; this should take 15 minutes.
Now it’s time to add in the ham and corn. Let them cook until the potatoes are perfectly tender; this typically takes another 5 minutes.
On another stovetop saucepan placed aside melt the remaining 4 tablespoons of butter over medium heat. Stir in flour continuously for 1.5 minutes; this will create a base for our soup.
Gradually pour in milk while whisking constantly to avoid any lumps from forming. Season, with salt and pepper as desired. After the mixture begins to boil continue to whisk it until it thickens.
Once it has thickened, remove it from the heat. Stir in either sour cream or heavy cream. Combine this mixture with the rest of the soup, in the pot.
Serve the soup while it is hot and top it off with bacon and fresh chives, for added flavor. Enjoy this creamy dish!
Notes
To make the Creamy Ham Potato and Corn Chowder gluten-free you can make an adjustments:
Substitute Flour: Instead of using all-purpose flour opt for a gluten-free flour blend or cornstarch. If you go with cornstarch you might need to use less, than the specified amount of flour. Usually using half the amount of cornstarch compared to flour works. For this recipe around 2 to 3 tablespoons of cornstarch mixed with water should do the trick. Add this slurry to the chowder.
Check Broth/Stock: Make sure that the chicken broth you use is specifically labeled as gluten-free since some brands may contain additives or seasonings with gluten.
Bacon & Ham: Confirm that the bacon and ham you’re using haven’t been cured with any ingredients containing gluten. Although many are gluten-free it’s always wise to check.
Remember to read labels on packaged ingredients to guarantee they’re produced in a gluten-free environment and don’t contain any hidden sources of gluten.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
