Description
Ham and corn chowder brings hearty comfort from Southern kitchens to your dining table. Creamy potatoes, smoky ham, and sweet corn blend into a satisfying meal perfect for chilly evenings you’ll savor completely.
Ingredients
Scale
Main Ingredients:
- 1 pound smoked ham, chopped
- 2 cups frozen corn
- 2 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
Vegetables and Aromatics:
- 4 strips bacon, cut into pieces
- 1/2 medium onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
Seasonings and Thickeners:
- 1/4 cup flour
- 1/4 teaspoon Italian seasoning
- Pinch cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Render bacon in a large pot over medium-high heat until golden and crisp, approximately 10 minutes. Transfer to a paper towel-lined plate, preserving the rendered fat.
- Sauté diced onions and celery in the bacon drippings for 5 minutes until softened and translucent.
- Sprinkle flour and minced garlic into the vegetable mixture, stirring continuously for 1 minute to create a roux. Pour in broth, scraping up caramelized bits from the pot bottom.
- Incorporate heavy cream, sweet corn kernels, diced ham, cubed potatoes, thyme, and bay leaf. Mix in most of the crispy bacon, reserving some for garnish.
- Elevate heat to achieve a gentle boil, then reduce to a low simmer. Cover partially and cook for 15-20 minutes, allowing potatoes to become tender and flavors to meld.
- Taste and adjust seasoning with salt and black pepper. Ladle into serving bowls and crown with remaining crispy bacon fragments.
Notes
- Choose thick-cut bacon for maximum flavor and crispy texture that adds depth to the chowder.
- Reserve bacon fat for sautéing vegetables, creating a rich and authentic base for the soup.
- Dice potatoes uniformly to ensure even cooking and consistent texture throughout the chowder.
- Cut ham into small, bite-sized pieces to distribute protein evenly and enhance each spoonful.
- Use fresh corn kernels for a sweeter, more vibrant taste compared to frozen or canned alternatives.
- Keep chowder slightly chunky by not over-blending ingredients, maintaining a rustic and hearty consistency.
- Swap cream with half-and-half or milk for a lighter version without compromising creamy texture.
- Add chopped fresh herbs like thyme or parsley at the end for a bright, fresh finishing touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 4g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg