Ham Potato and Corn Chowder Recipe
Try this Ham Potato and Corn Chowder Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 5
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- salt and pepper to taste
- 1 teaspoon minced garlic
- 1 small onion diced
- 2 teaspoons italian seasoning
- 1 tablespoons olive oil
- 1 tablespoons butter
- 2 carrots, peeled and diced
- 2 cups vegetable or chicken stock
- 2 potatoes (russet yellow or golden - i used golden) peeled and diced
- 1 can (15oz.) whole kernel corn or 1 and 1/2 cups frozen
- 1 and 1/2 cups leftover ham diced
- 2 cups milk (whole skim or 2% - i used 2%)
- 2 tablespoons cornstarch or 3 tablespoons all-purpose flour
- Carbohydrate 3.83676133471711 g
- Cholesterol 6.1006250026162 mg
- Fat 3.0464517932413 g
- Fiber 0.453457287357836 g
- Protein 0.358963643803331 g
- Saturated Fat 1.58024504713478 g
- Serving Size 1 1 Serving (121g)
- Sodium 408.229983017153 mg
- Sugar 3.38330404735927 g
- Trans Fat 0.192978463750318 g
- Calories 42 calories
In a large stockpot, heat up olive oil and butter on medium heat.Add onion and garlic and cook for 3 minutes.Add carrots and potatoes. Stir together.Add stock and ham. Cook for 10 minutes on medium heat.In a large measuring cup or medium mixing bowl, whisk together milk and flour.Add to veggies and stir in well.Add seasoning, stir together.Cook until potatoes are cooked and chowder thickens, about 10 more minutes.Refrigerate leftovers for up to 3 days.
