Skip to main content

Ham and Potato Corn Chowder

A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!

Despite the fact that it is spring we had snow here for Easter so the first thing that I did with my leftover ham was to make a comforting and creamy ham and potato corn chowder! I wanted this chowder to be full of vegetables so I started out with onions, carrots and celery before adding some garlic, thyme and flour as a thickener. For the liquids I used a tasty ham broth and milk rather than cream to keep things a little lighter. The ham, potatoes and corn filled the soup out and as I often do, I added some white miso paste for even more flavour and a touch of umami. 

Not only is this ham and potato chowder really easy to make but it takes less than 30 minutes so it’s perfect for any night of the week and if you make a large batch then the leftovers are even better for lunch the next day! Here’s to hoping that it starts warming up soon but until then I have some ham and potato corn chowder to get me through these chilly early spring days!So nice and warm and comforting!




Add bacon and cheddar if you wish! (The bacon is not really optional in my opinion!)

Fry the ham first for some extra flavour and crispiness!

A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!

ingredients

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

directions

Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.

Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.

Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.

Add the ham and corn, cook until heated and season with salt and pepper.

Option: Start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish.

Option: Omit the carrots and celery.

Option: Replace the potato with cauliflower.

Option: Fry the ham until slightly crispy on the outside before adding it to the soup.

Option: Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavour!) Note: miso is salty so you will not need to season with as much salt.

Nutrition Facts: Calories 320, Fat 13g (Saturated 3g, Trans 0), Cholesterol 29mg, Sodium 509mg, Carbs 38g (Fiber 4g, Sugars 8g), Protein 13g



Labels:

Comments

Post a Comment

Popular posts from this blog

How to make Cassava Fufu in a Blender

Cassava Fufu is the most traditional Nigerian fufu meal.. For how to make Cassava Fufu in a blender, keep reading. Please note that the Cassava Fufu detailed on this page does NOT smell and you do NOT need to pound it in a mortar. Can we really call it Cassava Fufu? The jury is out on that. LOL. Ingredients
Post a Comment
Read more

Check Out Sudanese Beef and Okra Stew with Kisra, Torshi & Shata

Here’s how to make Monzir & Janelle’s meat  Prep time: 1 hour 30 mins + fermenting Cook time: 3 hours Serves: 4-6 Ingredients KISRA (flatbread) 300g sorghum flour 375ml water 150g plain flour 250ml water, extra BEEF AND OKRA STEW 2 tbs peanut oil 1kg chuck beef or beef brisket, cut into 3cm pieces 1 large white onion, finely chopped 4 cloves garlic, chopped 2 long red chillies, halved 1 tbs berebere (Ethiopian spice) 1 tbs baharat (Middle Eastern 7-spice) 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground cardamom 2 sticks cinnamon 2 cloves 1 tbs tomato paste 700g bottle tomato passata 3 large vine ripened tomatoes, chopped 500ml water 3 bay leaves 1 tbs white sugar 2 tsp peanut oil, extra 12 small okra, trimmed juice of ½ a lemon ½ bunch finely chopped flat leaf parsley ½ bunch finely chopped coriander TORSHI (pickled vegetables)
Read more

How To Make Strawberry macarons with strawberry buttercream filling

Strawberry macarons with strawberry buttercream filling , watch video below Ingredients: Macarons: 1 ¾ cups powdered sugar 1 cup almond flour 1 tsp salt 3 egg whites ¼ cup sugar ½ tsp vanilla Strawberry Vanilla Buttercream: 120 grams soft room temperature butter 2 1/2 cup powdered sugar 2 tbsp vanilla 4 tbsp whipping cream 1/2 cup strawberry jam >>Blend the almond flour, powdered sugar and salt well to smooth it more, sift more than once to remove all lumps >>Whisk egg whites, salt, vanilla until frothy. >>When egg whites become frothy start adding sugar slowly >>When stiff peaks form add dry ingredients to egg mix gradually and do not over mix >>Transfer the batter into piping bag and pipe macarons on to baking sheet, let rest for 1 hour >>Preheat oven at 150 degrees then pop macarons into oven for 20 mins >>When macarons are done let rest and cool down then remove to wire rack to cool down completely >>Whisk soft butter with sugar until...
Post a Comment
Read more