Cheesy Ham Corn Chowder Recipes

Steps:

• Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
• Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
• Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

Steps:

• Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

Steps:

• Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
• Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.

Steps:

• In a dutch oven or large soup kettle cook bacon over medium heat until crisp.
• Drain.
• In the leftover drippings, saute onion and carrots until tender.
• Stir in flour until blended.
• Gradually add milk and water.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Add the potatoes, corn, bouillon and pepper.
• Reduce heat, simmer, uncovered for 20 minutes or until potatoes are tender.
• Add cheese and ham.
• Heat until cheese is melted.
• Stir in bacon.

Steps:

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
• Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

Steps:

• Spray a 3 or 4 quart slow cooker with non-stick cooking spray, and add all ingredients except cheeses and hot pepper sauce to the crock pot.
• Cover and cook on low setting for 3-4 hours.
• Check potatoes to be sure they are tender, and then stir in the cheeses and the hot pepper sauce to taste. Adjust salt and pepper to taste also.
• Once the cheeses are completely melted, it's ready to eat!

Steps:

• Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Return potatoes to pan.
• Add remaining ingredients; cook 5 to 10 min. or until CHEEZ WHIZ is melted and soup is heated through, stirring frequently.

Steps:

• Cook Shells in large saucepan as directed on package; drain. Return shells to pan.
• Add corn, ham and milk; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
• Stir in Cheese Sauce, shredded cheese and parsley; cook and stir 10 min. or until shredded cheese is melted and soup is heated through.