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

Crispy Baked Onion Rings

Healthy, crispy baked onion rings that are so addictively good and super easy to make! With all of the experimenting that I have been doing with crispy baked vegetable fries lately, such as the eggplant parmesan fries and the portobello mushroom fries , I cannot believe that I did not think of using one of the most obvious vegetables, onions! I mean onion rings are so addictively good and they are the one upgrade that I pretty much always take if it is available when ordering out. My initial thought was to take the same recipe that I had been using for the other vegetables, where I dredge them in flour, dip them in egg and then coat them in panko bread crumbs, and although it worked and they tasted great, it was not all that easy to coat both the insides and outsides of the onion rings with just two eggs!  I am all about easy recipes and the first recipe was just not easy enough so I put my thinking cap on and eventually I found myself thinking about fish and chips where the fish i...
Post a Comment
Read more

20 Minute Light Lemon Chicken

A quick and easy, light and healthy Chinese style lemon chicken that’s just packed with flavour! The Chinese New Year, or the Lunar New Year, is tomorrow and I have been thinking about one of my favourite Chinese takeout dishes, lemon chicken. Normally this dish consists of crispy breaded chicken pieces in a thick, sweet, lemon sauce that can be served over rice. This is a quick and easy version of that classic dish that’s skips the coating and the frying in oil and instead simply sautés the chicken is a little oil.  The lemon sauce ingredients are all mixed together before adding to the pan, so this recipe is as easy as cooking the chicken, adding the sauce and cooking until the sauce thickens! Often lemon chicken is a little too sweet for my tastes so this version uses less sweetener, I like honey but sugar also works well, which creates a pleasant balance of sweet, sour and salty! This lemon chicken comes together in less than 20 minutes so you can steam rice while making it for...
Post a Comment
Read more

How To Cook Fresh and tasty okro soup, okra soup

Okro soup, Okra soup, Lady’s finger or gumbo, this soup by any name will taste mouthwateringly delicious. It is mucilaginous (slimy in a good way), cheap and is cooked across the length and breadth of Nigeria, from the north where dried okro is used, to the south where it is used fresh. Therefore, it can be called one of Nigeria’s national dishes. My son no. 3 could eat okro soup 3 times a day when he was a toddler, now a young boy, he will always ask for okro soup or the ‘brother’ of okro aka ogbono soup, meanwhile, son no. 2 will neither touch it nor its ‘brother’ with a 10-foot pole. A case of one man’s meat being another man’s poison. It is easy to eat and tastes fresh. If cooked right looks very appetizing. The methods of preparation vary, sometimes even within the same community, some fry their okro, others just add it raw to their soup broth. It can also be cooked separately and served with Nigerian tomato stew see my Ila (Plain Okro Soup). Another difference is in the way the o...
Post a Comment
Read more