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Corn Chowder with Ham

A delicious Corn Chowder recipe with ham and potatoes in a creamy broth
5 from 2 votes

Ingredients
  

  • 1.5 cups Frozen Corn Kernels
  • 1.5 cups Diced Ham
  • 1/2 Large Onion finely diced
  • 1 stalk Celery chopped
  • 2 Carrots chopped
  • 4 Garlic Cloves minced
  • 1 lb Potatoes diced. I prefer to buy yukon gold because the skin is soft and you can keep it on.
  • 3 tbsp Butter
  • 3 tbsp Flour
  • 1.5 cup Milk
  • 3 cups Chicken Broth
  • 3/4 tsp Sea Salt plus more to taste
  • 4 shakes Black Pepper
  • 1/4 tsp Ground Sage
  • 1/2 tsp thyme

Optional

  • 1 cup Shredded Cheddar Cheese
  • 1/4 cup yogurt or sour cream

Instructions
 

  • Add the butter to a large soup pot and put the heat on medium
  • Then, add the diced onion, celery, and carrot to the pot and cook for about 15-20 minutes or until they start to brown and get a little stuck to the pan. This is ok and it will come off once you add your broth
  • Add the minced garlic and ham cubes to the pot and let them start to brown.
  • Slowly add a little bit of the broth and use a spoon to scrape any of the brown bits off the pan.
  • Raise the heat to medium high heat, and add in the rest of the Chicken Broth, salt, pepper, sage, thyme, and the diced potatoes. Continue to stir, making sure it does not get stuck to the bottom of the pot. Let it cook, covered, for about 15-20 minutes or until the potatoes are nice and tender without being mushy.
  • When the soup is almost done cooking, make your Roux. I added 3 tablespoons of butter to a saute pan. Once it is melted, I add 3 tablespoons of flour. Mix it around until the flour is coated in butter. Cook it for a few minutes so that the raw taste of flour cooks out. Then slowly add 1 cup of milk to the pan. Whisk the butter, flour, and milk together until smooth and let the mixture come to a slow boil on medium high heat. Once it is smooth and starts to bubble, turn off the heat and continue to mix. Once you get a thick and creamy mixture, add it to the soup once the potatoes are done cooking.
  • When the potatoes are done cooking, add in your corn kernels, and then turn off your heat. Then, add the roux. Stir the soup and the heat will warm up the corn.
  • Add in optional cheese and yogurt/sour cream.

Notes

-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 added ground sage to give this soup a comforting flavor but rosemary can also work.