Ham and Corn Chowder (Print-Friendly Version)
Smoky ham, bacon, creamy potatoes, and sweet corn come together in a comforting, flavorful chowder.
# Ingredients List:
→ Soup Base
01 -
4 strips bacon
02 -
1/2 medium onion, chopped
03 -
2 sticks celery, chopped
04 -
2 large Russet potatoes, peeled and diced
→ Flavor and Thickening
05 -
2 cloves garlic, minced
06 -
1/4 cup plain flour
07 -
4 cups chicken broth or stock
08 -
1 cup heavy cream
→ Proteins and Vegetables
09 -
2 cups frozen corn
10 -
1 pound smoked ham, chopped
→ Seasonings
11 -
1/4 teaspoon Italian seasoning
12 -
1 pinch cayenne pepper (optional)
13 -
Salt and pepper, to taste
# How to Make It:
01 -
Cut bacon into pieces using kitchen shears and place in a large pot over medium-high heat. Cook until the bacon is crisp, approximately 10 minutes.
02 -
While the bacon is cooking, finely chop the onion, celery, smoked ham, and peel and dice the potatoes.
03 -
Once bacon is crisp, remove from the pot and place on a paper towel-lined plate. Retain the rendered fat in the pot.
04 -
Add chopped onion and celery to the reserved bacon fat. Sauté for 5 minutes until softened.
05 -
Stir in the flour and minced garlic, cooking for about 1 minute while stirring constantly to form a roux.
06 -
Pour chicken broth into the pot, ensuring the flour dissolves and scrape any browned bits from the bottom. Stir thoroughly.
07 -
Add heavy cream, corn, diced ham, potatoes, Italian seasoning, cayenne pepper, and most of the crisped bacon (reserve some for garnish). Increase heat to high and bring the mixture to a boil.
08 -
Once boiling, reduce heat to maintain a vigorous simmer with the lid slightly ajar. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and the soup thickens.
09 -
Taste and adjust with salt and pepper as needed. Ladle into bowls and garnish with reserved bacon.
# Extra Tips:
01 -
For reduced sodium, select low-sodium chicken broth, as both ham and bacon contribute significant saltiness.
02 -
Serves 4 to 6 depending on portion size.