Creamy Ham Potato and Corn Chowder
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- salt and freshly ground black pepper to taste
- 3 cups milk
- 1 bay leaf
- 6 slices bacon cooked and crumbled
- 1/4 tsp dried thyme
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/4 cup + 2 tbsp all-purpose flour
- 2 cups cooked ham diced into small cubes (i used left over ham roast, ham steak works too)
- 5 1/2 tbsp butter divided
- 1 medium yellow onion diced (1 1/2 cups)
- 2 carrots, peeled and diced (3/4 cup)
- 2 celery stalks diced (3/4 cup)
- 5 medium red potatoes (1 3/4 lb) diced into 3/4-inch cubes
- 3/4 tsp dried oregano
- 1 1/2 cups fresh corn kernels (or frozen)
- 1/2 cup sour cream or heavy cream (i've tried and like bot
- chives for topping
- Carbohydrate 12.1143742961263 g
- Cholesterol 71.3211979388018 mg
- Fat 28.4259986119667 g
- Fiber 0.483888344170483 g
- Protein 17.5534871491252 g
- Saturated Fat 13.7843177964181 g
- Serving Size 1 1 serving (242g)
- Sodium 887.014487572672 mg
- Sugar 11.6304859519559 g
- Trans Fat 2.15471031319674 g
- Calories 372 calories
In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the ham and bacon will add more saltiness to soup). Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook until potatoes are very tender, about 17 - 20 minutes, stirring occasionally. Reduce to warm heat, stir in ham and corn.In a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes. While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly. Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture. Serve warm topped with bacon and chives.Recipe Source: Cooking Classy, inspired by Damn Delicious
