Creamy Ham, Potato, & Corn Chowder is a delicious way to use up Easter leftovers!
Brrr! We’ve had some chilly rainy spring weather for the past week! Which is actually wonderful, because we need that rain, but it also means it’s bone-chillingly damp.
So what better time for a nice comforting chowder?
I had (even more) Easter ham saved up in the freezer and this time I decided to make chowder!
I seriously contemplated Scalloped Potatoes & Ham or Creamy Ham, Swiss, & Potato Soup, but neither of those meals go over really well with the kids.
This recipe, however, has bacon.
Bacon can win over even the most skeptical child
(ok, full disclosure, Spud ate the bacon, a few crackers and then asked to be excused. But he’s 5, and going through a picky phase, so there you go). Hubs & Dude loved their soup (even though Dude “accidentally” left most of his potatoes behind).
I’m really not making a good case for this soup, am I?
Hubs and I really did love the soup and kids are kids and you can’t win ‘em all (amiright?)
So go ahead, make the soup! And maybe your picky eaters will be less so than mine!
Creamy Ham, Potato & Corn Chowder
Adapted from Cooking Classy
6 slices (about ½ lb) thick cut bacon, cut in small pieces
1 medium onion, diced
2 large carrots, diced
2 stalks celery, diced
¼ tsp black pepper
4 tbsp unsalted butter
¼ cup all purpose flour
4 cups chicken broth
1 ¾ cups red potato, diced (about 3 large potatoes)
½ tsp dried oregano
½ tsp dried thyme
2 cup fresh or frozen corn
2 cups ham, diced
½ cup heavy cream
1 ½ cups low fat milk
Place the bacon bits into a soup pot over medium heat and cook until crisp. Set aside on a paper towel lined plate to drain. Pour off most of the drippings, leaving just enough to cook the vegetables.
Turn the heat to medium-low. Add the onions, carrots, and celery and cook until tender, about 5 minutes.
Add the butter, stirring until melted. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the chicken broth, allowing the liquid to thicken slightly after each addition.
Stir in the potatoes, oregano, thyme, pepper, and a few cracks of salt. Cover and simmer for 15 minutes or until the potatoes are tender.
Stir in the corn, ham, half of the reserved bacon, cream, and milk and heat to steaming (do not boil!)
Serve in bowls, topped with the remaining bacon crumbles.
Want More? Try these recipes!
|Creamy Ham, Swiss & Potato Soup|
|Scalloped Potatoes & Ham|
|Apple Cider Glazed Ham|