Ham & Corn Chowder

Ham & Corn Chowder

Source : Heat Butter And Basting Oil In Large Stock Pot On Medium Heat Until They Faintly Smoke Add In Mirepoix And Potato-leek Mixture Cook Stirring 2-3 Mi...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : October 18, 2025

Step:

  1. Heat butter and basting oil in large stock pot on medium heat, until they faintly smoke. Add in mirepoix and potato-leek mixture, cook, stirring, 2-3 minutes, until browned. Add ham; cook, stirring, 2-3 minutes. Add flour, stirring until smooth. Add the chicken stock, stirring rapidly. Bring to a simmer on Medium-High heat.

  2. Add potato, let simmer 15 minutes. Stir in 1/4 cup of cream. Add frozen corn, stir. Stir in remaining 1/4 cup cream; bring back to simmer.

  3. Season to taste with salt & pepper. Add in thyme and herbes. Ladle into warmed bowls.

  4. OPTIONS: Serve with rye or sourbread baguette.

Ingredients

  1. Ingredients
  2. 2 tbsp Butter
  3. 3 tbsp Basting oil
  4. 1 packages Large cut mirepoix (14 oz)
  5. 1 packages Potato & Leek soup vegetables (16 oz)
  6. 1/2 lb Ham, diced small (abt 1 cup)
  7. 1/2 cup Flour
  8. 1 can Chicken stock (28 oz)
  9. 1 medium Baking potato, diced ( abt 2 cups)
  10. 1/2 cup Light cream, divided
  11. 2 cup Frozen whole kernal corn
  12. 1 Salt & Pepper to taste
  13. 1/4 tsp Dried thyme
  14. 1 tsp Herbes de Provence

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