Ham and Potato Corn Chowder

Ham and Potato Corn Chowder
A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!

  •     3 tablespoons oil or butter
  •     1 onion, diced
  •     2 carrots, diced
  •     2 stalks celery, diced
  •     2 cloves garlic, chopped
  •     1 teaspoon thyme, chopped
  •     1/4 cup flour (or rice flour for gluten free)
  •     2 cups ham broth or chicken broth
  •     2 cups milk (or heavy cream)
  •     1 1/2 pounds potatoes, diced small and optionally peeled
  •     8 ounces ham, diced
  •     1 cup corn
  •     salt and pepper to taste


  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
  3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
  4. Add the ham and corn, cook until heated and season with salt and pepper.
This article and recipe adapted from site.

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