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

Related Recipes

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Reuben Bake

Reuben Bake

Frozen Reeses Pie

Frozen Reeses Pie

Sausage Cheese Balls

Sausage Cheese Balls

Oven Fried Chicken

Oven Fried Chicken

Spinach Balls

Spinach Balls

Bacon wrapped Smokies with Brown sugar Butter

Bacon wrapped Smokies with Brown sugar Butter