HAM, CORN, AND POTATO CHOWDER
Make and share this Ham, Corn, and Potato Chowder recipe from Food.com.
Provided by irayd8u
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in the butter,
- Add ham, soup, milk, potatoes, salt and pepper.
- Simmer on medium to low heat for 20 minutes. (if too thick, add a little more milk).
- Add cream corn and cayenne pepper. simmer on low for 20.
- You want to stir every few minutes or so throughout the process. I serve w/ crusty bread.
Nutrition Facts : Calories 376.9, Fat 14.7, SaturatedFat 7.5, Cholesterol 41, Sodium 1021, Carbohydrate 51.2, Fiber 5, Sugar 4.9, Protein 13.1
HAM AND CORN CHOWDER WITH POTATO
A hearty, creamy soup made using leftover Christmas ham (or store bought leg ham). Refer to Note 5 for a shortcut way of making this soup which will let you get this soup on the table in just 15 minutes. Make this a more complete meal by adding extra vegetables! I often add frozen diced vegetables - just add it when you add the corn into the soup. This serves 3 normal people or 2 very hungry people. It is a very filling soup!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 25m
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat.
- Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
- Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
- Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
- Just before the potato has finished cooking, add the corn in (just to heat it through).
- While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4)
- When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
- If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
- Serve, garnished with remaining thyme leaves and ham.
Nutrition Facts : ServingSize 687 g, Calories 463 kcal, Carbohydrate 60.3 g, Protein 19.9 g, Fat 16.9 g, SaturatedFat 9.4 g, Cholesterol 39 mg, Sodium 1389 mg, Fiber 6.3 g, Sugar 14.3 g
CREAMY HAM POTATO AND CORN CHOWDER
A rich and creamy potato soup with sweet corn and salty pieces of ham and bacon. Practically guaranteed to be a new favorite! Makes about 11 cups.
Provided by Jaclyn
Categories Soup
Time 55m
Number Of Ingredients 17
Steps:
- 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*.
- Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
- Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
- Meanwhile, 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 (once potatoes are tender). Serve warm topped with bacon and chives.
Nutrition Facts : Calories 546 kcal, Carbohydrate 49 g, Protein 18 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 89 mg, Sodium 844 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
CORN AND HAM CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
HAM AND CORN CHOWDER
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
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.
HAM AND CORN CHOWDER
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
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, POTATO, CORN AND SPINACH CHOWDER
So, I am home by myself and starving. I got to thinking about soup I had as a child with farmer's sausage and potato. While I am living in Canada again for the first time in years and actually have farmer's sausage in my freezer, I also had left over ham. So, here is my take on a hearty, yummy soup that most people can probably make with leftovers from a big ham dinner. Give it a whirl, I think you will be pleased. Note that I added a kind of weird ingredient of greek sour cream because I thought it would add a nice sourness to the soup (kind of like buttermilk) and I happened to have some in the house. I think regular sour cream (but probably not lowfat) would work too.
Provided by pokergirl33
Categories Chowders
Time 30m
Yield 6-8 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this).
- add in about a teaspoon of onion flakes to rehydrate and soften.
- when the butter gets a bit brown add 2 tablespoons of flour.
- whisk together until you have "cooked" the flour (about 30 seconds).
- add 2 cups of milk and whisk until smooth.
- add a cup of chicken broth. I actually used chicken bouillon because that is what I had.
- add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead).
- Add 2 nuggets of chopped frozen spinach.
- let simmer on low while you prepare the rest of the ingredients.
- add a couple shakes of garlic powder.
- I put in A LOT of black pepper but do it to your taste.
- Add dill to taste as well, I used dry because that is what I had, but fresh would be super good.
- Chop up about 2 cups of ham into bite sized pieces.
- open the corn and drain.
- peel one big left over baked potato and chop into bite sized pieces.
- Add all the ham, potato and corn.
- Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good.
- Let simmer until all the ingredients are hot and the spinach is dispersed throughout.
- and eat!
CHEESY HAM & CORN CHOWDER
Steps:
- Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.
Nutrition Facts : Calories 291 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
CHEESY HAM AND CORN CHOWDER
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
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
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