Ham And Corn Chowder Recipes

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CORN AND HAM CHOWDER



Corn and Ham Chowder image

"Fresh corn gives wonderful appeal to this recipe I got from my sister," relates Muriel Lerdal of Humboldt, Iowa about the full-bodied soup she shares. "It's also satisfying on a chilly fall or winter day, using frozen or canned corn."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 10

3/4 cup chopped onion
2 tablespoons butter
1 cup diced cooked peeled potatoes
1 cup diced fully cooked ham
2 cups fresh, frozen or canned sweet corn
1 cup cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
Salt and pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • In a heavy saucepan, cook the onion in butter until tender. Add all remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.

Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 656mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.

HAM AND CORN CHOWDER



Ham and Corn Chowder image

This soup is creamy as well as hearty and filling; easy to prepare and budget-friendly. The corn adds a tiny bit of sweetness to the taste. For variety, you could probably add some peas and/or carrots; shredded cheddar for topping upon serving. Add some nice warm bread to accompany the meal. This recipe is courtesy of Taste of Home Magazine, a 2nd place winner in a soup contest.

Provided by TheDancingCook

Categories     Chowders

Time 1h

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 12

2 celery ribs, diced
1/4 cup onion, diced
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
3 cups milk
2 cups cooked ham, diced
2 cups potatoes, cooked and diced small
1 1/2 cups frozen corn
1 (14 3/4 ounce) can cream-style corn
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Steps:

  • Boil water; meanwhile peel and dice potatoes.
  • Boil for about 10-15 minutes (soft but not too mushy).
  • Meanwhile, dice up ham, onion, celery.
  • In a large saucepan, saute the onion and celery in butter until softened.
  • Stir in the flour and stir until well blended, then gradually add milk.
  • Bring to a boil while stirring until thickened, about 2 minutes.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat, cover and simmer about 15 minutes or until heated through.

HAM AND CORN CHOWDER



Ham and Corn Chowder image

My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. -Sharon Rose Brand, Stayton, Oregon

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 14

8 bacon strips, cut into 1-inch pieces
1 medium onion, finely chopped
1 cup sliced celery
1/2 cup diced green pepper
3 cups cubed peeled potatoes (about 3 medium)
3 cups chicken broth
4 cups whole milk, divided
4 cups fresh or frozen whole kernel corn, divided
2 cups cubed fully cooked ham
2 tablespoons butter
3 tablespoons minced fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional

Steps:

  • In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.

Nutrition Facts : Calories 293 calories, Fat 16g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 918mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.

CORN AND HAM CHOWDER



Corn and Ham Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 ears corn, shucked
5 tablespoons unsalted butter
4 sprigs thyme
1 large onion, diced
3 stalks celery, thinly sliced
1 large clove garlic, minced
Kosher salt
1 8-ounce ham steak, diced
2 large russet potatoes, peeled and cut into 1-inch cubes
6 scallions, chopped
2/3 cup heavy cream

Steps:

  • Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
  • Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
  • Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.

CHEESY HAM AND CORN CHOWDER



Cheesy Ham and Corn Chowder image

Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite - easy on the cook (and the cook's pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!

Provided by Geralyn Walters

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h15m

Yield 6

Number Of Ingredients 18

2 (15 ounce) cans chicken broth
½ cup sliced carrots
2 tablespoons chicken bouillon granules
3 bay leaves
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground thyme
½ teaspoon dried marjoram
¼ teaspoon garlic powder
1 cup peeled and diced potatoes
½ cup chopped onion
½ cup sliced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 (15 ounce) can cream-style corn
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup diced cooked ham

Steps:

  • Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
  • Melt butter in a saucepan 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.
  • 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.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 29.5 g, Cholesterol 75.7 mg, Fat 24.6 g, Fiber 2.5 g, Protein 19.3 g, SaturatedFat 13.9 g, Sodium 2034.2 mg, Sugar 8.2 g

CREAMY HAM AND CORN CHOWDER



Creamy Ham and Corn Chowder image

This is a recipe I came up with a few years ago when I had a leftover ham bone from dinner, and it's wonderfully tasty. Good for using the leftovers after Christmas or Easter dinners. Serve with good, crusty bread and be ready to provide seconds. :)

Provided by Julesong

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 ham bone, with at least 1 cup of meat remaining on bone
water, to cover
4 tablespoons butter
4 tablespoons flour
2 cups milk (whole milk preferred)
1 1/2 cups frozen corn or 1 (15 ounce) can corn
1 tablespoon dried onion flakes or 1/4 cup freshly minced onion
1 -2 clove garlic, minced
salt and pepper, to taste
paprika, to taste

Steps:

  • On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking.
  • Place ham bone flat in the bottom of a pot and add enough water to just cover.
  • Simmer over medium heat for 30 minutes.
  • Remove bone and cut off the remaining tender ham meat; set meat aside.
  • Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength.
  • Skim the fat from the broth.
  • Melt butter in a large pan; remove from heat and mix in flour until smooth.
  • Slowly add 1 cup milk, stirring constantly.
  • Return pan to stove and cook on low heat until milk thickens.
  • Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth.
  • Cook on low for about 15 minutes, but do not boil.
  • Add salt, pepper, and paprika to taste.
  • *Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder.
  • Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.

Nutrition Facts : Calories 268.3, Fat 16.6, SaturatedFat 10.2, Cholesterol 47.6, Sodium 163.6, Carbohydrate 25.8, Fiber 1.8, Sugar 0.5, Protein 7

HAM AND CORN CHOWDER



Ham and Corn Chowder image

I came up with this after trying to figure out what to do with some leftover ham bits, and, so far, everyone loves it.

Provided by odycal

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil, or as needed
1 onion, diced
3 red potatoes, quartered, or more to taste
½ cup cubed cooked ham, or to taste
3 cups heavy whipping cream
1 (15 ounce) can creamed corn
1 (12 ounce) package frozen corn kernels
1 cup 2% milk
½ cup water
1 cube chicken bouillon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
  • Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 459.1 calories, Carbohydrate 28 g, Cholesterol 129.5 mg, Fat 37.5 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 21.8 g, Sodium 473.9 mg, Sugar 5.8 g

HAM AND CORN CHOWDER



HAM AND CORN CHOWDER image

Categories     Soup/Stew     Pork     Kid-Friendly

Number Of Ingredients 13

4 slices bacon (cut into pieces)
1 large chopped onion
3 cups diced potatoes
3 cups water
3 tablespoons margarine
1/2 teaspoon pepper
1/4 cup flour
2 cups milk
1 teaspoon salt
2 cans creamed corn
2 cups diced ham
2 teaspoons dried parsley
dash paprika

Steps:

  • Cook bacon and onion and potatoes in three cups water simmering 10 minutes or till potatoes are tender. Meanwhile, make white sauce then add to potatoe mixture along with everything else. Bring soup to boiling point. Do not let boil.

HAM 'N CORN CHOWDER



Ham 'n Corn Chowder image

In a hurry? Then this soup's for you! Get all the flavor of a hearty chowder loaded with ham and corn in minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 18m

Yield 4

Number Of Ingredients 5

1/2 cup chopped thinly sliced fully cooked smoked ham
1 1/2 cups milk
1 bag (16 ounces) frozen corn and peppers
1 can (10 3/4 ounces) condensed cream of celery soup
1/4 cup sliced green onion (2 to 3 medium)

Steps:

  • Mix ham, milk, frozen corn and soup in 3-quart saucepan.
  • Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with onions.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 20 mg, Fiber 3 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1090 mg

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