HAM AND POTATO CORN CHOWDER

“`html

Despite the arrival of spring, we experienced a snowy Easter, prompting me to whip up a cozy and creamy Ham and Potato Corn Chowder with my leftover ham! I aimed for a chowder rich in vegetables, starting with onions, carrots, and celery, then enhancing it with garlic, thyme, and flour to thicken the mixture. Instead of cream, I opted for a flavorful ham broth and milk to lighten the dish. The addition of ham, potatoes, and corn made the soup hearty, and I even stirred in some white miso paste for extra flavor and a hint of umami. This chowder is not only simple to prepare but also quick, taking less than 30 minutes—ideal for any weeknight. Plus, by making a large batch, you’ll have delicious leftovers for lunch the next day! Here’s hoping for warmer days ahead, but until then, this Ham and Potato Corn Chowder will keep us warm through these chilly early spring days!

Why You’ll Love This Recipe

This chowder is a delightful blend of comfort and flavor, perfect for a quick weeknight meal. You’ll appreciate how the savory ham pairs beautifully with tender potatoes and sweet corn, all enveloped in a creamy broth that’s light yet satisfying. It’s a one-pot wonder that’s easy to make and sure to warm you up on a chilly day.

Kitchen Equipment You’ll Need

• Large saucepan
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

• 2 cups of ham broth or chicken broth
• 2 cups of milk or heavy cream
• 2 cups of diced ham
• 1 cup of corn
• 1 diced onion
• 2 diced carrots
• 2 diced stalks of celery
• 2 chopped cloves of garlic
• 1/4 cup of flour or rice flour (for gluten-free)
• 1.5 pounds of diced potatoes
• 3 tablespoons of oil or butter
• 1 teaspoon of chopped thyme
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Heat the oil over medium heat in a large saucepan. Add the diced onions, carrots, and celery, cooking for about 10 minutes until tender.

Step 2: Mix in the garlic, chopped thyme, and flour or rice flour, letting it simmer for about 3 minutes until the flour is lightly browned.

Step 3: Gently stir in the broth, then add the milk and diced potatoes. Bring the mixture to a boil.

Step 4: Reduce the heat and simmer for about 12 to 15 minutes until the potatoes are tender.

Step 5: Add the corn and ham, cooking for an additional 10 minutes until heated through. Season with salt and black pepper.

Enjoy!

Tips for Success

• Ensure the vegetables are uniformly diced for even cooking.
• Use fresh thyme for the best flavor, but dried thyme works in a pinch.
• Adjust the thickness of the chowder by varying the amount of flour used.

Additional Tips or Variations

• Add a pinch of smoked paprika for a subtle smoky flavor.
• For extra creaminess, stir in a dollop of sour cream before serving.
• Swap out ham for bacon or sausage for a different twist.

Nutritional Highlights (Per Serving)

Each serving of this chowder provides a hearty mix of protein, fiber, and vitamins, making it a nutritious option for a meal.

Frequently Asked Questions (FAQ)

Can I make this chowder ahead of time?

Yes, this chowder can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Can I freeze the chowder?

Absolutely. Allow the chowder to cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before reheating.

Conclusion

Warm up with this comforting Ham and Potato Corn Chowder, a perfect dish to embrace the lingering chill of early spring. It’s easy to make, deliciously satisfying, and a great way to use up leftover ham. Give it a try and share your experience—I’d love to hear how it turns out for you!

“`