Corn Chowder with Ham
Corn Chowder with Ham is one of my favorite ways to use up leftover ham from Easter. Typically the weather in April can go either way, but there always manages to be one cold day right after Easter making this soup the perfect bowl of comfort to snuggle up to. Growing up, my mom used to always use the ham from Easter to make split pea soup, but I like to change things up. I prefer the sweetness of corn and it really shines in this soup.
This corn chowder uses easy to find ingredients like frozen corn, leftover ham, chicken broth, milk, potatoes, butter, and flour. The potato in this soup is not necessary, but I love potatoes in chowder and I think it adds to the texture of this soup. If you do not want to use potato, you can double the amount of corn in this recipe. I actually used tapioca flour when I made this to make this soup completely gluten free. You can use any flour you have on hand. The flour in this soup is needed to make the consistency a little bit thicker than just regular milk. I added ground sage to give this soup a comforting flavor but rosemary and thyme also work.
What to do with Leftover Ham?
My favorite ways to use up ham are to make either this recipe for Corn Chowder with Ham or my Ham, Egg, and Cheese Stuffed Biscuits. Both recipes are easy to make and can be eaten immediately or stored in your freezer for a rainy day.
How long is cooked ham good for in the Fridge?
It lasts about 3 to 5 days. If you make this Corn Chowder with Ham with your leftover ham, you can eat some immediately and then freeze the rest.
Ingredients for Corn Chowder with Ham:
- Frozen Corn
- Chicken Broth
- Ground Sage
Corn Chowder with Ham
- 1.5 cups Frozen Corn Kernels
- 1.5 cups Diced Ham
- 1/2 Large Onion finely diced
- 4 Garlic Cloves minced
- 2 Stalks Celery diced
- 1 large Russet Potato peel and diced
- 2 tbsp Butter
- 3 tbsp Flour
- 1.5 cups Milk
- 1 cup Chicken Broth
- 1.5 cups Water
- 1/2 tsp Sea Salt
- 4 shakes Black Pepper
- 1/4 tsp Ground Sage
- Add the butter to a large soup pot and put the heat on medium
- Add the onion, garlic, and celery to the pot and cook until translucent, being careful not to let it brown. About 5 minutes
- Add the flour and stir so that it mixes with the butter well.
- Add in 1 cup of milk and stir. Once it gets thick, add in the rest of the milk and stir.
- Raise the heat to medium high heat, and add in the Chicken Broth and 1 cup of water, stir, and then add in the diced potatoes. Continue to stir, making sure it does not get stuck to the bottom of the pot. Let it cook for about 15 minutes or until the potatoes are nice and tender without being mushy.
- While the soup is cooking, crisp up and brown your ham in a sauce pan. No additional oil is needed, just let it cook and get crispy on the bottom of a pan, stirring occasionally .
- When the Potatoes are done cooking, add in your corn kernels, and then turn off your heat. Stir the soup and the heat will warm up the corn. If soup is too thick, add in a small amount of water little by little. Add ham to the pot and stir.
- After five minutes the corn should be heated through. Ladle into soup bowls and top with green onions.