Creamy Ham & Corn Chowder

 

This creamy ham and corn chowder is hearty, rich and comforting.  It is also incredibly easy to make and tasted delicious!  It is also chock full of lots of tender buttery potatoes,  carrots, onions, celery and plenty of smoky ham!

We are having some really rainy weather this week and the temperatures have cooled somewhat so its great weather to make a hearty bowl of soup.  I also had a friend take sick on Sunday.  She spent the whole day in the hospital being tested.

She's home now, but I wanted to make something that I could take over for her and her son (who is there helping her out) to enjoy.

 

You can't go wrong with a nice hot and creamy pot of soup, especially when it is as tasty as this one is.  I have been making corn chowder for my family for years and year.  It used to be a Sunday lunchtime standard when my children were growing up.

It was quick, easy to make and filling.  I could get it ready and on the table in quick time after church, and everyone loved it. With some crackers or bread, it always went down a real treat.

 

This is also an extremely pantry friendly and versatile soup.  You can swap in your favorite vegetables for the ones used.  You can also use pasta or rice instead of potatoes.

Its a great way to use leftover ham, or you can purchase deli ham to use. If you get it at the deli counter just ask them to slice you one thick slice of deli ham rather than several thinner slices. I would get a slice about 1/2 inch thick.

 

You can also use tinned undiluted evaporated milk instead of the cream. It works very well. If you use the skim version you will really be able to cut back on the fat in the recipe.

You can also stir some grated cheddar into the hot soup which adds another depth of creamy flavor. As you can see, it's very adaptable.

WHAT YOU NEED TO MAKE CREAMY HAM & CORN CHOWDER

You probably already have everything you need in your house to make this delicious soup today!

• 1 TBS bacon fat or butter
• 1 medium brown skinned onion, peeled and chopped
• 1 medium carrot, peeled and chopped
• 1 stalk celery, trimmed and chopped
• 1/2 tsp white pepper
• 1/2 tsp ground mustard
• 1/4 tsp dried thyme
• 1/4 tsp summer savory or savory
• 2 cups cubed cooked ham, cut into 1/2 inch cubes
• 2 large red potatoes, peeled and cut into 1/2 inch cubes
• 2 cups chicken broth (approximately)
• 1 can (14 ounces/398ml) creamed corn
• 3/4 cup (180ml) heavy cream
• salt to taste (I never need to add any)
• a small handful of chopped fresh parsley

 

Chopped onion, carrot and celery is also what is known as a mirepoix, which is a fundamental flavor base for many soups and stews.  It adds beautiful subtle layers of flavor that go a very long way.  Its such a simple thing but makes a huge difference.

You could also add some garlic if you wanted to. Its not something I normally do.

The canned creamed corn adds a lovely richness to this soup/chowder.  Don't be tempted to skip it.   You don't need to add as much cream to the soup if you use creamed corn.  Mind you, I love creamed corn. I could eat it right out of the tin with a spoon! 

 

I used some of the chopped parsley that comes semi dried in little pots in the fresh vegetable chiller section of the grocery store. I find that it works very well, stays nice and green and keeps for a lot longer than regular parsley does in my refrigerator.

I have also been buying celery sticks rather than whole bunches of celery.  I find that it is a waste for me to buy a whole bunch as I end up throwing most of it away. I just can't get it used quickly enough.  Fortunately you can buy small plastic tubs of celery sticks that suit me very well. 

I also always wash the plastic tubs and use them again for other things

 

HOW TO MAKE CREAMY HAM & CORN CHOWDER

This is one of the very simplest soups to make.  

Melt the butter or bacon fat in a medium sized saucepan over medium heat. Add the carrots, onions and celery. Cook, stirring occasionally, until beginning to soften.

Stir in the thyme, summer savory, white pepper and ground dry mustard powder.

Add the ham and potatoes. Pour the chicken broth over all. (It should cover everything amply, if it doesn't then add a bit more. All the vegetables should be submerged.)

Bring to the boil, then reduce to a simmer. Simmer, uncovered,  for 15 to 20 minutes until everything is fork tender. You can mash a few of the vegetables with a potato masher if you like. Whisk in the creamed corn and heat through. Add the cream and heat through.

Taste and adjust seasoning as required. Add a handful of chopped fresh parsley. Serve hot, ladled into heated bowls with crackers or crusty bread. Delicious!

 

This really is hearty and delicious, whether you serve it with crackers or crusty bread.  I always like to crumble a few crackers into my chowder.  You can also sprinkle a bit of grated cheese on top of the hot soup.  Cheddar is very good.

Croutons are also very nice served on top, as are crispy salad/fried onions.  

If you find yourself having a cooler day and wanting some tasty soup for your supper, you just cannot go wrong with a hearty chowder.  You might also enjoy the following:

CHEDDAR AND CORN CHOWDER - This delicious soup was a winner in a magazine contest that I clipped out many years ago. Its hearty, delicious, rich and creamy.  Prepare to fall in love!

CAULIFLOWER CHOWDER - This is an old favorite. I love cauliflower in any way shape or form. This is a great way to use it. Rich and delicious served with crumbled crisp bacon sprinkled on top.

CHICKEN AND CORN CHOWDER -  This family favorite is a recipe that I got from one of those grocery store magazines many years ago. Its been pleasing several generations of my family ever since!

Yield: 4

Author: Marie Rayner

Creamy Ham & Corn Chowder

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Hearty and warming. Just the ticket for a cold and rainy day. Serve hot with crackers or bread. You could also sprinkle some cheese on top of the hot soup if you are so inclined.

Ingredients

• 1 TBS bacon fat or butter
• 1 medium brown skinned onion, peeled and chopped
• 1 medium carrot, peeled and chopped
• 1 stalk celery, trimmed and chopped
• 1/2 tsp white pepper
• 1/2 tsp ground dry mustard powder
• 1/4 tsp dried thyme
• 1/4 tsp summer savory or savory
• 2 cups cubed cooked ham, cut into 1/2 inch cubes
• 2 large red potatoes, peeled and cut into 1/2 inch cubes
• 2 cups chicken broth (approximately)
• 1 can (14 ounces/398ml) creamed corn
• 3/4 cup (180ml) heavy cream
• salt to taste (I never need to add any)
• a small handful of chopped fresh parsley

Instructions

1. Melt the butter or bacon fat in a medium sized saucepan over medium heat. Add the carrots, onions and celery. Cook, stirring occasionally, until beginning to soften.
2. Stir in the thyme, summer savory, white pepper and ground mustard.
3. Add the ham and potatoes. Pour the chicken broth over all. (It should cover everything amply, if it doesn't then add a bit more. All the vegetables should be submerged.)
4. Bring to the boil, then reduce to a simmer. Simmer, uncovered,  for 15 to 20 minutes until everything is fork tender. You can mash a few of the vegetables with a potato masher if you like.
5. Whisk in the creamed corn and heat through. Add the cream and heat through.
6. Taste and adjust seasoning as required. Add a handful of chopped fresh parsley. Serve hot, ladled into heated bowls with crackers or crusty bread. Delicious!

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin