Smoked ham, potato, and corn chowder is a hearty and flavorful soup that’s perfect for chilly days. Here’s how to make it:
Ingredients:
1 cup smoked ham, diced
4 cups potatoes, peeled and diced
1 cup onion, finely chopped
1 cup celery, chopped
1 cup carrots, diced
2 cloves garlic, minced
4 cups chicken broth
1 can (15 ounces) creamed corn
1 can (15 ounces) whole kernel corn, drained
2 cups milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper, to taste
2 tablespoons butter
Chopped fresh parsley for garnish (optional)
Instructions:
1. Prep the Ingredients:
a. Dice the smoked ham, potatoes, onions, celery, and carrots.
2. Sauté the Vegetables:
a. In a large pot, melt the butter over medium heat. Add the onions, celery, carrots, and garlic. Sauté until the vegetables are softened.
3. Add Ham and Potatoes:
a. Stir in the diced smoked ham and potatoes. Cook for a few minutes, allowing the flavors to meld.
4. Make a Roux:
a. Sprinkle the flour over the ham and vegetable mixture. Stir to coat and cook for 2-3 minutes to eliminate the raw flour taste.
5. Add Broth and Seasonings:
a. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Add the dried thyme and bay leaf. Season with salt and black pepper to taste.
6. Simmer:
a. Bring the chowder to a simmer and let it cook until the potatoes are tender, usually around 15-20 minutes.
7. Add Corn and Milk:
Continued on next page (page 2)
ADVERTISEMENT
