Ham and Corn Chowder
A hearty Ham and Corn Chowder made with crispy bacon, sweet cream-style corn, tender potatoes, and savory cubed ham in a creamy broth. This easy chowder recipe is full of comforting flavor and perfect for using up leftover ham.
Servings 5
Ingredients
- 2 tablespoons olive , avocado, or vegetable oil
- 6 strips uncooked thick-cut bacon , cut into 1/2” pieces
- 1 cup diced onions (about one small/medium onion)
- 2 ribs celery , diced
- 1 medium carrot , peeled and diced
- 1/3 cup diced red bell peppers (about one small pepper)
- 3 cloves garlic , peeled and minced (or 1 Tbs garlic paste)
- 1 tablespoon all-purpose flour
- 1 tablespoon dried Italian herb blend
- 1 tablespoon Dijon mustard
- 3 cups low-sodium chicken broth
- 2 cans cream-style sweet corn (about 30 oz total)
- 12 ounces Yukon gold potatoes , scrubbed, peeled and cut into 1/2” cubes (about 2 medium)
- 8 ounces cooked ham , cubed
- 1/2 cup heavy cream or half and half
- 2 green onions , sliced thinly
- 1 tablespoon minced fresh flat-leaf parsley
Instructions
- Heat 1 tablespoon of the oil in a 4- to 5-quart soup pot or Dutch oven over medium until the surface of the oil shimmers.
- Add the chopped bacon and cook until crispy, stirring frequently (8-10 minutes). Transfer the bacon to a paper-towel lined plate to drain. Keep the bacon fat in the pot.
- Add the onions, celery, carrots, and peppers to the pot and saute until soft and glossy (6-7 minutes). Scoot the vegetables to one side.
- In the cleared area of the pot, add the remaining 1 tablespoon of oil, if there is no pooling bacon grease (there might not be, but use your judgment).
- Sprinkle the flour and herbs over the oil, and add the garlic and mustard, too. Stir these four ingredients together to make a fragrant paste - if it's too stiff, add a splash of broth - then mix into the vegetables.
- Pour in the chicken broth and corn, and increase heat to high, bringing the soup to an active bubbling.
- Add the potatoes and ham to the soup. Adjust heat until the soup holds an active simmer (bubbles breaking the surface, but not a roiling boil). Cover partially with a lid.
- Let cook for 15 minutes, stirring frequently to prevent the potatoes from sticking to the bottom. Skim off any foam that forms on the surface.
- Cook until the potato cubes are easily pierced with the point of a knife (or can be smash against the side of the pot). Reduce heat to low.
- Stir in the dairy, plus half of the green onions, parsley, and bacon, allowing the residual heat of the soup to warm the cream.
- Serve immediately, garnishing the bowls with the remaining green onions, parsley, and bacon.