Creamy and comforting, this Ham and Corn Chowder is chock full of delicious ham, tender potatoes and, of course, sweet corn! You’ll want to make this recipe time and again, it’s that good! This recipe comes from Natasha over at Salt and Lavender. You can learn more about Natasha here. I had leftover ham from my Brown Sugar Honey Ham, and usually make a ham and bean soup, but was all out of beans. I found this recipe, and oh my goodness – it was so easy to make and really filling. I will definitely check back in with Natasha, since this recipe was so delicious!
For this recipe, I used my Enameled Cast Iron Skillet with Lid:
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Let’s jump right in!
Ingredients
- 4 bacon strips, cut into pieces
- ½ sweet onion, chopped
- 2 celery, diced
- ¼ cup all-purpose flour
- 2 cloves garlic, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups frozen corn
- 1 pound leftover ham, chopped
- 12 ounces baby potatoes, cut in half
- 1/8 tsp Italian seasoning
- 1/8 tsp cayenne pepper, or to taste
- Salt and pepper, to taste
- Shredded Cheddar cheese, optional
Instructions
Cut bacon into pieces. Chop onion, dice celery and chop garlic; set aside.
Cook bacon over medium-high heat until crispy, about 10 minutes. Remove bacon, set side.
Turn heat down to medium, add in onion and celery. Cook until onion is translucent, about 5 minutes. Add in flour, cook for one minute, stirring constantly, until flour is incorporated.
Add garlic and chicken broth, stirring to combine.
Stir in cream, then add in corn, ham, potatoes, spices, and 2/3 of the bacon.
Bring soup to a boil, then lower heat until soup is gently simmering. Cook for 20 minutes, or until the potatoes are tender.
Add in shredded cheese, if using. Serve immediately, topped with the remainder of the bacon.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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Ham and Corn Chowder – Salt and Lavender (Video)
Equipment
Ingredients
- 4 bacon strips cut into pieces
- ½ sweet onion chopped
- 2 celery diced
- ¼ cup all-purpose flour
- 2 cloves garlic chopped
- 4 cups chicken broth or stock
- 1 cup heavy cream
- 2 cups frozen corn
- 1 lb leftover ham chopped
- 12 oz baby potatoes cut in half
- ⅛ tsp Italian seasoning
- ⅛ tsp cayenne pepper or to taste
- kosher salt and pepper to taste
Instructions
- Cut bacon into pieces. Chop onion, dice celery and chop garlic; set aside.
- Cook bacon over medium-high heat until crispy, about 10minutes. Remove bacon, set aside.
- Turn heat down to medium, add in onion and celery. Cook until onion is translucent, about 5 minutes.
- Add in flour, cook for one minute, stirring constantly, until flour is incorporated.
- Add garlic and chicken broth, stirring to combine.
- Stir in cream, then add in corn, ham, potatoes, spices, and 2/3 of the bacon.
- Bring soup to a boil, then lower heat until soup is gently simmering. Cook for 20 minutes, or until the potatoes are tender.
- Add in shredded cheese, if using. Serve immediately, topped with the remainder of the bacon.
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