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Ham and Potato Corn Chowder

Welcome to our delightful culinary journey featuring Ham and Potato Corn Chowder! This comforting dish is perfect for cold nights, family gatherings, or simply when you crave a warm bowl of goodness. With its creamy texture and robust flavors, this chowder is not just food; it’s a hug in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 2 cups diced ham
  • 4 medium potatoes peeled and diced
  • 1 cup corn kernels fresh or frozen
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 teaspoon dried thyme
For seasoning
  • Salt and pepper to taste
For garnish
  • Chopped green onions

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Can opener
  • Serving bowls and ladle

Method
 

  1. Step 1: In a large pot, melt the butter over medium heat.
  2. Step 2: Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-5 minutes.
  3. Step 3: Stir in the diced ham and cook for an additional 2-3 minutes.
  4. Step 4: Add the diced potatoes, corn, chicken broth, and dried thyme. Stir and bring to a boil.
  5. Step 5: Reduce heat to simmer and let the chowder cook for about 15-20 minutes, until the potatoes are tender.
  6. Step 6: Stir in the heavy cream. Season with salt and pepper to taste, and stir gently.
  7. Step 7: Serve hot, garnished with chopped green onions if desired.

Notes

Leftover chowder can be stored in the refrigerator for up to 3-4 days. It's best frozen before adding the cream.