Cheesy Ham and Corn Chowder

AuthorKathleen GloverCategory, , DifficultyBeginner

Last week I was snowed in and needed something indulgent and warm to get me over the cabin fever I'm feeling from this long winter. And there's nothing better on a cold winter day than a warm bowl of comforting soup. Our cheesy ham and corn chowder is a deliciously creamy soup, that will keep your belly and your heart full. This dish has everything you need, melted cheese, ham, and even veggies like corn and potatoes. Pair this soup with some crusty bread and you've got an ideal winter meal.

Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

Ingredients:
 15 oz chicken broth
 2 tbsp chicken bouillon
 ½ cup carrot, diced
 3 bay leaves
 1 tsp pepper
 1 tsp ground thyme
 1 tsp garlic powder
 2 medium potatoes, peeled, cubed
 ½ cup onion, diced
 ½ cup green onion, sliced
 4 tbsp butter
 4 tbsp flour
 1.50 cups milk
 15 oz can of corn
 8 oz Cheddar cheese, shredded
 1 cup cooked ham, diced
 salt

1

Stir chicken broth, carrots, chicken bouillon, bay leaves, salt, pepper, thyme, and garlic powder together in a pot; bring to a boil, reduce heat to medium, and cook for 10 minutes.

2

Add potatoes and onion; cook for 10 minutes more. Add green onion; cook until all vegetables are fork tender, about 10 minutes more.

3

In a saucepan, melt butter over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.

4

Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes. Serve hot.

Ingredients

Ingredients:
 15 oz chicken broth
 2 tbsp chicken bouillon
 ½ cup carrot, diced
 3 bay leaves
 1 tsp pepper
 1 tsp ground thyme
 1 tsp garlic powder
 2 medium potatoes, peeled, cubed
 ½ cup onion, diced
 ½ cup green onion, sliced
 4 tbsp butter
 4 tbsp flour
 1.50 cups milk
 15 oz can of corn
 8 oz Cheddar cheese, shredded
 1 cup cooked ham, diced
 salt

Directions

1

Stir chicken broth, carrots, chicken bouillon, bay leaves, salt, pepper, thyme, and garlic powder together in a pot; bring to a boil, reduce heat to medium, and cook for 10 minutes.

2

Add potatoes and onion; cook for 10 minutes more. Add green onion; cook until all vegetables are fork tender, about 10 minutes more.

3

In a saucepan, melt butter over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.

4

Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes. Serve hot.

Cheesy Ham and Corn Chowder

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