Thick and creamy chowders are one of my favorite things to eat on a cold day! Make sure you try our Clam Chowder and our Chicken Corn Chowder, too.
A fav chowder
This Ham Potato Corn Chowder is packed with yummy ingredients, like chunky potatoes, corn, diced carrots, and ham. YUM! You can even add bacon bits on top for some extra flavor. What makes a chowder? A chowder is a thick, rich, and chunky soup usually made with a white sauce base. You can easily adjust the thickness of the chowder by:
Thicker: Mash a few of the potatoes and stir. You can also take ½ c of the soup and place it in a separate bowl. Mix 1-2 tbsp flour into the bowl. Once combined add it back to the main pot of soup. Repeat until you’ve reached the desired thickness. Thinner: in 1-2 tbsp increments add more milk, water, or broth. Stir adding more as needed.
With all those hearty ingredients and healthy vegetable chunks, you can bet this chowder is filling!
How to Make potato corn Chowder
BACON. Cook bacon in a medium pan until crisp, remove and set on a paper towel to drain. CARROTS. Without removing the bacon grease, add carrots and saute until tender. BROTH. Stir in flour until blended. Slowly add milk, chicken broth, and water. Bring to a boil and cook for 2 minutes. Stir until thickened. Add your potatoes, corn, bouillon and pepper. SIMMER. Reduce heat and simmer, uncovered, for 35 minutes or until potatoes are tender. Add ham, bacon, and cheese. Stir and serve. Crockpot: Cook bacon in a medium pan until crisp, remove and set on a paper towel to drain. Without removing the bacon grease, add carrots and saute until tender. Stir in flour until blended. Slowly add milk stir until combined and creamy. Pour into the crock pot along with remaining ingredients except for the bacon, ham and cheese. Cook until chowder has thickened and potatoes are soft. About 5-8 hours on low or 3-4 hours on high. Add the ham and cheese. Stir and heat for another 10-15 minutes. Add bacon and serve.
Tips, STORING + Serving
Keep these tips in mind when making this chowder:
Our favorite way to cook bacon is in the oven. You can follow this recipe on our website here. If you don’t have bouillon granules simply take a bullion cube(s) and crush it up to measure out 2 tsps.
Storage: leftover soup can be stored covered in the fridge for 2-3 days. Freezing is a bit tricker as the texture will be altered when frozen. I suggest mashing up the reming potatoes to reduce the mealy texture that can form. Store soup in a freezer safe container for 1-2 months. Thaw in the fridge and reheat slowly over low heat. Add milk to help smooth out the soup as needed. Serve your ham chowder with:
Bread Sticks Caesar Salad Mini Avocado Grilled Cheese Sandwich Ham and Cheese Sliders Easy Yeast Rolls
For more recipes with ham, try:
Ham and Cheese Sliders Ham and Bean Soup Cheesy Scalloped Potatoes and Ham Monte Cristo Sandwiches Ham and Cheese Quiche Cheesy Ham And Potato Soup
Adapted from www.tasteofhome.com
