HAM, CORN, AND POTATO CHOWDER
Make and share this Ham, Corn, and Potato Chowder recipe from Food.com.
Provided by irayd8u
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in the butter,
- Add ham, soup, milk, potatoes, salt and pepper.
- Simmer on medium to low heat for 20 minutes. (if too thick, add a little more milk).
- Add cream corn and cayenne pepper. simmer on low for 20.
- You want to stir every few minutes or so throughout the process. I serve w/ crusty bread.
Nutrition Facts : Calories 376.9, Fat 14.7, SaturatedFat 7.5, Cholesterol 41, Sodium 1021, Carbohydrate 51.2, Fiber 5, Sugar 4.9, Protein 13.1
CORN AND HAM CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
HAM, POTATO, CORN AND SPINACH CHOWDER
So, I am home by myself and starving. I got to thinking about soup I had as a child with farmer's sausage and potato. While I am living in Canada again for the first time in years and actually have farmer's sausage in my freezer, I also had left over ham. So, here is my take on a hearty, yummy soup that most people can probably make with leftovers from a big ham dinner. Give it a whirl, I think you will be pleased. Note that I added a kind of weird ingredient of greek sour cream because I thought it would add a nice sourness to the soup (kind of like buttermilk) and I happened to have some in the house. I think regular sour cream (but probably not lowfat) would work too.
Provided by pokergirl33
Categories Chowders
Time 30m
Yield 6-8 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this).
- add in about a teaspoon of onion flakes to rehydrate and soften.
- when the butter gets a bit brown add 2 tablespoons of flour.
- whisk together until you have "cooked" the flour (about 30 seconds).
- add 2 cups of milk and whisk until smooth.
- add a cup of chicken broth. I actually used chicken bouillon because that is what I had.
- add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead).
- Add 2 nuggets of chopped frozen spinach.
- let simmer on low while you prepare the rest of the ingredients.
- add a couple shakes of garlic powder.
- I put in A LOT of black pepper but do it to your taste.
- Add dill to taste as well, I used dry because that is what I had, but fresh would be super good.
- Chop up about 2 cups of ham into bite sized pieces.
- open the corn and drain.
- peel one big left over baked potato and chop into bite sized pieces.
- Add all the ham, potato and corn.
- Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good.
- Let simmer until all the ingredients are hot and the spinach is dispersed throughout.
- and eat!
POTATO HAM CHOWDER
"I find that homemade is always best...especially when it comes to soup," assures Esther Danielson of Lake Arrowhead, California. This rich and hearty broth features chunks of potatoes, ham and lots of dill flavor.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is lightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth; stir into chowder. Add dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.
Nutrition Facts : Calories 319 calories, Fat 14g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 1286mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
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.
HAM & CORN CHOWDER
Generous amounts of corn, ham and potato turn this into a fast favorite. -Marion St. Jean, Homosassa, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine soup and milk. Heat through, stirring frequently. Stir in the corn, ham, onion and parsley. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in potatoes; heat through. Garnish with sour cream, cheese and/or paprika if desired.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 909mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.
SLOW COOKED HAM AND POTATO CHOWDER
This recipe is great to use up leftover ham from holiday dinners. It is warm and hearty and is very easy to make in your slow cooker. I love that the potatoes stay a nice, firm texture and yet are perfectly done. This chowder goes great with some cheesy biscuits or crescent rolls right out of the oven!
Provided by JenLove198
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 4h20m
Yield 8
Number Of Ingredients 14
Steps:
- Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
- Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
- Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
- Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 30.3 g, Cholesterol 19.5 mg, Fat 8.4 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 1002.6 mg, Sugar 2.6 g
HAM, CORN & CHEDDAR CHOWDER
A creamy and satisfying chowder. A hearty soup with onions and tender potatoes. Delivers favorite flavors of sweet-kernel corn and tender chunks of smokey ham. Finished with cheddar cheese.
Provided by rntsineway
Categories Chowders
Time 55m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in a large heavy saucepan over moderate heat until crisp; remove bacon from pan and set aside.
- Add chopped onion to bacon fat in pan and cook, stirring until onion is softened. Add flour and stir to blend. Stir in broth and bring to a boil. Add potato and simmer, covered, stirring occasionally, until potatoes are just tender, about 8 to 10 minutes.
- Stir in cream, corn and ham. Add cheddar, stirring just until cheese melts (do not let boil) and season generously with pepper. Serve bowls of cheddar topped with reserved bacon and chopped green onions.
Nutrition Facts : Calories 843.6, Fat 45.8, SaturatedFat 23.5, Cholesterol 141.4, Sodium 2439.8, Carbohydrate 64.1, Fiber 7.6, Sugar 7.9, Protein 47.1
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
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.
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