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Creamy Ham and Potato Corn Chowder Recipe

Ham and Potato Corn Chowder

Welcome to a delightful culinary journey where comfort meets flavor with our Ham and Potato Corn Chowder. This creamy, hearty chowder is not just a meal; it’s a warm embrace on a chilly day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Ham and Potato Corn Chowder
  • 2 cups diced ham
  • 4 medium potatoes peeled and diced
  • 1 can (15 oz) corn drained
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Chopped green onions or parsley for garnish (optional)

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Chopping Knife and Cutting Board
  • Measuring Cups and Spoons
  • Can Opener
  • Potato Peeler
  • Serving Ladle

Method
 

  1. Step 1: In a large pot, melt the butter over medium heat.
  2. Step 2: Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-5 minutes.
  3. Step 3: Introduce the diced ham to the pot and cook for another 5 minutes.
  4. Step 4: Stir in the diced potatoes, drained corn, and dried thyme.
  5. Step 5: Add the chicken broth to the pot and bring to a boil.
  6. Step 6: Once boiling, reduce heat and let simmer until potatoes are tender, about 15-20 minutes.
  7. Step 7: Stir in heavy cream when potatoes are cooked through.
  8. Step 8: Season with salt and pepper to taste.
  9. Step 9: Serve hot, garnished with chopped green onions or parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.