* 3 cups chicken broth
* 2 large potatoes, peeled and diced
* 1 cup canned diced carrots
* 2 cups canned corn
* 2 cups diced cooked ham
* 1 teaspoon garlic powder
* 1 teaspoon smoked paprika
* ½ teaspoon salt, adjust to taste
* ½ teaspoon black pepper
* 2 tablespoons butter
* 1 medium onion diced,
* 2 tablespoons all-purpose flour
* 2 cups milk or half-and-half for a creamier texture
* ½ cup heavy cream
Optional Toppings
* cooked bacon bits, sliced green onions, shredded cheddar cheese.
Instructions
* In a large pot, combine the chicken broth, diced potatoes, carrots, corn, ham, garlic powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.
* While the vegetables are cooking, melt the butter in a separate small pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
* Stir the flour into the onions to form a roux and cook for 1-2 minutes to remove the raw flour taste.
* Slowly whisk the milk into the roux, stirring constantly until smooth and slightly thickened, about 2-3 minutes.
* Pour the milk mixture into the pot with the vegetables and ham, stirring well to combine. Add the heavy cream and let the chowder simmer on low heat for 5 more minutes until the soup is thickened and creamy.
* Taste and adjust seasoning if needed.
1 Comment
Ingredients
* 3 cups chicken broth
* 2 large potatoes, peeled and diced
* 1 cup canned diced carrots
* 2 cups canned corn
* 2 cups diced cooked ham
* 1 teaspoon garlic powder
* 1 teaspoon smoked paprika
* ½ teaspoon salt, adjust to taste
* ½ teaspoon black pepper
* 2 tablespoons butter
* 1 medium onion diced,
* 2 tablespoons all-purpose flour
* 2 cups milk or half-and-half for a creamier texture
* ½ cup heavy cream
Optional Toppings
* cooked bacon bits, sliced green onions, shredded cheddar cheese.
Instructions
* In a large pot, combine the chicken broth, diced potatoes, carrots, corn, ham, garlic powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.
* While the vegetables are cooking, melt the butter in a separate small pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
* Stir the flour into the onions to form a roux and cook for 1-2 minutes to remove the raw flour taste.
* Slowly whisk the milk into the roux, stirring constantly until smooth and slightly thickened, about 2-3 minutes.
* Pour the milk mixture into the pot with the vegetables and ham, stirring well to combine. Add the heavy cream and let the chowder simmer on low heat for 5 more minutes until the soup is thickened and creamy.
* Taste and adjust seasoning if needed.
Get the full recipe with tips and suggestions here: [https://tessiestable.com/ham-and-corn-chowder/](https://tessiestable.com/ham-and-corn-chowder/)