Ham and Potato Corn Chowder


A lighter, creamy and engaging ham and potato chowder that's pure comfort in a very bowl!

Despite the very fact that it's spring we have a tendency to had snow here for Easter therefore the very first thing that I did with my leftover ham was to form a comforting and creamy ham and potato corn soup! I wished this chowder to be jam-packed with vegetables thus I come into being with onions, carrots and celery before adding some garlic, thyme and flour as a material. For the liquids I used a tasty ham broth and milk instead of cream to stay things a bit lighter. 

The ham, potatoes and corn stuffed the soup out and as I usually do, I additional some white miso paste for even a lot of flavour and barely of umami. Not solely is that this ham and potato soup very easy to form however it takes but half-hour thus it’s good for any night of the week and if you create an outsized batch then the leftovers MEasure} even higher for lunch successive day! Here’s to hoping that it starts warming up presently however till then I actually have some ham and potato chowder to induce me through these chilly early spring days!


  • 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


  1. 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.
  2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
  3. 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.
  4. Add the ham and corn, cook until heated and season with salt and pepper.

Recipe From : Closet Cooking

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