Creamy Corn Ham Potato Chowder is a delicious hearty and comforting soup. It’s loaded with veggies and rich flavors it’s what you’re looking for when you’re craving comfort food. Nothing better on a chilly day, than to cozy up to this comforting creamy corn ham potato chowder.
I am a huge fan of creamy soups. They are so comforting and delicious. The richness of the cream and the cheese coupled with the veggies makes this creamy corn ham potato chowder a hearty comforting meal.
It’s pretty cold outside now which is rare for California. It has been raining which is another rare event. But the rest or the country is in extreme cold weather. I hope everyone is keeping warm. For these cold chilly days this creamy corn ham potato chowder is perfect to keep warm.
What do you do with leftover ham?
The best thing you can do with leftover ham is this creamy corn ham potato chowder. Don’t let leftover ham go to waste. You can keep it in the freezer and make this creamy corn ham potato chowder. My mom has always been against wasting food so, when I make a large meal now and I have leftovers I try to transform them and make other delicious recipes. You don’t have to keep eating the same dish. By transforming the leftovers you can be sure your family won’t get bored of eating the same thing. If you don’t have leftover ham do not worry, just go to the store and get a small ham. Nowadays, stores carry smaller hams all year round.
How to incorporate lots of vegetables in one dish?
There is no better way to incorporate lots of veggies in one dish than a homemade soup. You can add so many vegetable in one single dish. And this creamy corn ham potato chowder is no different. It is loaded with vegetables. It has corn, potatoes, carrots, celery, and onions. If you think about it you can do this with many different types of soups.
What kind of ham should I use?
You can use Farmer John ham, hickory ham, boar’s head ham, etc. Please do not use deli sliced ham. You want think cut so you can chop it into bite-size pieces. Thin slices will give you a different consistency.
Can I substitute frozen corn with fresh corn?
You can absolutely use fresh corn instead of frozen corn, it’s up to you. Here is the only challenge that corn is best during the summer, it is sweet, crunchy, and absolutely delicious. You can purchase fresh corn all year long, but it’s at its best during the summer. What I do is buy frozen organic sweet corn and you can be sure it is super sweet.
How to make Creamy Corn Ham Potato Chowder?
You start by adding 1 tablespoon of avocado oil to a soup pot over medium heat. You will then add ¼ cup of ham and cook it for about 3 minutes. The reason we add this at this point is to give the soup more flavor.
Then you will add the veggies, carrots, celery, onions, and thyme. You will cook for about 2-3 minutes. What we are doing is building flavor for this delicious soup. Then add the flour and cook for another 2 minutes.
Then add the chicken broth, bouillon, 2 cups of ham, potatoes, corn and cook until tender, for about 20 minutes. About bouillon, you can use any kind, but I use the “Better than Bouillon” the organic kind. I don’t know about you, but I like it when I can pronounce the ingredients of a product I am consuming.
Finally you will add the heavy cream and cheese, and stir until well incorporated. Voila! Enjoy!
Creamy Corn Ham Potato Chowder
Creamy Corn Ham Potato Chowder is a delicious hearty and comforting soup. It’s loaded with veggies and rich flavors, it’s what you’re looking for when you’re craving comfort food. Nothing better on a chilly day, than to cozy up to this comforting creamy corn ham potato chowder.
- ¼ cup ham chopped
- 1 carrot chopped
- 1 celery stalk chopped
- ½ onion chopped
- 1 tbsp fresh thyme
- 5 tbsp flour
- 32 oz chicken broth
- 1 tbsp chicken bouillon
- 2 potatoes russet - chopped
- 2 cups ham chopped
- 2 cups corn Frozen
- 1 cup heavy cream
- 1 tbsp avocado oil
- 5 tbsp flour
- ½ cup cheddar cheese shredded
Add 1 tablespoon of avocado oil to a soup pot over medium heat. Add the ¼ cup of ham and cook for about 3 minutes.
Add carrots, celery, onions, thyme and cook until translucent (about 2-3 minutes). Add flour and cook for another 2 minutes.
Add chicken broth, bouillon, potatoes, and corn until tender, about 20 minutes.
Add heavy cream and cheese, stir until well incorporated.