HAM AND CORN CHOWDER
This soup is creamy as well as hearty and filling; easy to prepare and budget-friendly. The corn adds a tiny bit of sweetness to the taste. For variety, you could probably add some peas and/or carrots; shredded cheddar for topping upon serving. Add some nice warm bread to accompany the meal. This recipe is courtesy of Taste of Home Magazine, a 2nd place winner in a soup contest.
Provided by TheDancingCook
Categories Chowders
Time 1h
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil water; meanwhile peel and dice potatoes.
- Boil for about 10-15 minutes (soft but not too mushy).
- Meanwhile, dice up ham, onion, celery.
- In a large saucepan, saute the onion and celery in butter until softened.
- Stir in the flour and stir until well blended, then gradually add milk.
- Bring to a boil while stirring until thickened, about 2 minutes.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer about 15 minutes or until heated through.
CHEESY HAM AND CORN CHOWDER
Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite - easy on the cook (and the cook's pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!
Provided by Geralyn Walters
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 29.5 g, Cholesterol 75.7 mg, Fat 24.6 g, Fiber 2.5 g, Protein 19.3 g, SaturatedFat 13.9 g, Sodium 2034.2 mg, Sugar 8.2 g
CHEESY HAM & CORN CHOWDER
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.
Nutrition Facts : Calories 291 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
CREAMY HAM AND CORN CHOWDER
This is a recipe I came up with a few years ago when I had a leftover ham bone from dinner, and it's wonderfully tasty. Good for using the leftovers after Christmas or Easter dinners. Serve with good, crusty bread and be ready to provide seconds. :)
Provided by Julesong
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking.
- Place ham bone flat in the bottom of a pot and add enough water to just cover.
- Simmer over medium heat for 30 minutes.
- Remove bone and cut off the remaining tender ham meat; set meat aside.
- Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength.
- Skim the fat from the broth.
- Melt butter in a large pan; remove from heat and mix in flour until smooth.
- Slowly add 1 cup milk, stirring constantly.
- Return pan to stove and cook on low heat until milk thickens.
- Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth.
- Cook on low for about 15 minutes, but do not boil.
- Add salt, pepper, and paprika to taste.
- *Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder.
- Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.
Nutrition Facts : Calories 268.3, Fat 16.6, SaturatedFat 10.2, Cholesterol 47.6, Sodium 163.6, Carbohydrate 25.8, Fiber 1.8, Sugar 0.5, Protein 7
HAM AND CORN CHOWDER
My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. -Sharon Rose Brand, Stayton, Oregon
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.
Nutrition Facts : Calories 293 calories, Fat 16g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 918mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.
HAM AND CORN CHOWDER
I came up with this after trying to figure out what to do with some leftover ham bits, and, so far, everyone loves it.
Provided by odycal
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 28 g, Cholesterol 129.5 mg, Fat 37.5 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 21.8 g, Sodium 473.9 mg, Sugar 5.8 g
More about "creamy ham and corn chowder recipes"
EASY HAM AND CORN CHOWDER - SALT & LAVENDER
From saltandlavender.com
5/5 (12)Total Time 50 minsCategory SoupCalories 459 per serving
- Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave the bacon fat in the pot.
CREAMY HAM POTATO AND CORN CHOWDER - COOKING CLASSY
From cookingclassy.com
4.9/5 (82)Total Time 55 minsCategory SoupCalories 546 per serving
- In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*.
- Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
- Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
CREAMY CORN CHOWDER WITH HAM - FASHIONABLE FOODS
From fashionablefoods.com
Servings 6Total Time 35 minsEstimated Reading Time 3 mins
- In a soup pot, melt 1 tablespoon of the butter over medium-high heat. Add in the diced ham and cook until the edges are golden brown and caramelized. Transfer to a plate and set aside.
- Melt the remaining 3 tablespoons of butter over medium-low heat and add the onion, garlic, and red bell pepper. Sauté until the vegetables are aromatic and the onion turns translucent, about 3-4 minutes. Season generously with salt and pepper.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute before stirring in the chicken stock.
- Add the potatoes, parmesan rind, grated carrot, corn, thyme, and cayenne pepper. Give it a good stir, turn the heat to low, and let the soup simmer for about 15 minutes, or until the potatoes are tender.
HAM AND CORN CHOWDER {CREAMY & RICH} - SPEND WITH …
From spendwithpennies.com
4.9/5 (55)Total Time 25 minsCategory DinnerCalories 214 per serving
- Add bacon and onion to a pot over medium high heat. Cook until onion is translucent. Add potato, red pepper, thyme, pepper and chicken broth. Bring to a boil, reduce heat and let simmer 8 minutes.
- Stir together milk and flour. Add into ham mixture and bring to a boil while stirring. Let boil 2 minutes.
HAM AND CORN CHOWDER WITH POTATO - RECIPETIN EATS
From recipetineats.com
4.9/5 (32)Total Time 25 minsCategory SoupCalories 463 per serving
- Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
- Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
18 SATISFYING LEFTOVER HAM RECIPES - DINNER AT THE ZOO
From dinneratthezoo.com
- Heat the butter in a large pot over medium high heat. Add the onions and carrot and cook for 4-5 minutes or until just softened.
- Slowly add the chicken broth, whisking constantly. Bring to a simmer. Add the ham, corn, thyme and potatoes.
- Simmer for 25 minutes or until potatoes are tender, stirring occasionally. Add the heavy cream and bacon. Cook for 5 more minutes. Serve.
HAM AND POTATO CORN CHOWDER - CLOSET COOKING
From closetcooking.com
Reviews 147Total Time 30 minsServings 6
CREAMY HAM AND POTATO CHOWDER - RECIPELION.COM
From recipelion.com
5/5 (5)Estimated Reading Time 2 minsCategory Soups
- In a Dutch oven, cook bacon over medium-high heat until it is golden brown and crispy. Remove bacon from the pan and drain on paper towels. Remove all but 1 teaspoon of the bacon fat from the pan and discard.
- Melt the butter in the same pan over medium heat and saute onion for 2 minutes, stirring until soft. Add garlic and stir for 1 minute. Add corn, thyme and salt and pepper and continue to toss for 1 - 2 minutes until coated with the butter.
- Add flour to the pan and whisk over medium heat for 1 minute until flour is cooked. Gradually add the milk and continue to stir until mixture thickens and begins to coat the back of a spoon. Add potatoes and ham and cook on medium for 15 minutes until potatoes are soft. Adjust thickness by adding more milk if you wish.
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From makeyourmeals.com
Servings 8Total Time 50 minsCategory Soups And SaladsCalories 457 per serving
- Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave the bacon fat in the pot.
CREAMY CORN CHOWDER RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (13)Total Time 45 minsServings 8Calories 213 per serving
- In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.
- Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.
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From bake-eat-repeat.com
5/5 (3)Total Time 4 hrs 10 minsCategory Soups And SaladsCalories 287 per serving
- In the bowl of your crockpot, combine the chicken broth and flour, whisking until no lumps remain.
- Add the red pepper, onion, celery, jalapeno pepper, garlic, ham, peas, corn, salt, and pepper. Cover and cook on high for 3-4 hours, or low for 5-6 hours.
- In a small bowl, whisk together the cream cheese and 1/2 cup of the milk until combined. Heating it in the microwave for 1-2 minutes will help as it will be lumpy at first. Once you get it completely smooth, slowly whisk in the remaining 1/2 cup milk.
- Add this to the slow cooker and stir. Replace the lid and turn the heat down to low. Let cook for another 30 minutes. If you need to leave it longer before eating, just turn it down to keep warm at that point until you’re ready to eat.
CREAMY CORN CHOWDER - SALT & LAVENDER
From saltandlavender.com
5/5 (31)Total Time 50 minsCategory SoupCalories 438 per serving
- Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
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CREAMY HAM AND POTATO CORN CHOWDER - SWEETLY SPLENDID
From sweetlysplendid.com
5/5 (1)Total Time 35 minsCategory SoupCalories 338 per serving
- In a large stock pot or dutch oven, add the butter. Once melted, add in the onion powder (or onion if using), paprika, dried thyme, salt, pepper, and garlic. Whisk together until smooth, about 30 seconds.
- Add in the flour and whisk. Cook for about 1 minute. The consistency should be a smooth paste.
- Slowly add in the chicken stock while whisking so that the roux and chicken stock are combined. Bring to a boil.
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From orwhateveryoudo.com
5/5 (1)Total Time 40 minsCategory SoupCalories 495 per serving
- Melt butter in a large saucepan. Whisk in flour, and cook over medium-low heat stirring constantly for 2 minutes.
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- Shred the cheese from a block, measure out the half and half. Let them sit out at room temperature.
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5/5 (1)Total Time 6 hrs 15 minsCategory Main CourseCalories 406 per serving
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