Ham and Potato Corn Chowder

This Ham and Potato Corn Chowder is a hearty and comforting dish, perfect for chilly days or when you’re craving a rich, savory meal. Packed with tender potatoes, sweet corn, and flavorful ham, this creamy chowder is easy to prepare and incredibly satisfying.

Ingredients:

• 4 cups diced potatoes (Russet or Yukon Gold)
• 1 ½ cups cooked ham, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen or canned corn kernels
• 4 cups chicken broth
• 1 cup heavy cream (or whole milk for a lighter option)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon thyme
• 1 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• Chopped parsley for garnish

Instructions:

Step 1: Cook the Vegetables

1. Prepare the Potatoes: Peel and dice the potatoes into bite-sized pieces. Set aside.
2. Sauté the Onions and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook until they become soft and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 2: Make the Base

1. Add Flour: Sprinkle the flour over the cooked onions and garlic, stirring continuously. Cook for about 2 minutes to form a light roux, which will help thicken the chowder.
2. Add Broth: Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle boil.

Step 3: Cook the Potatoes

1. Add Potatoes: Once the broth is simmering, add the diced potatoes. Let them cook for 10-15 minutes, or until tender when pierced with a fork.
2. Season: Stir in the thyme, smoked paprika, salt, and pepper to taste.

Step 4: Add Ham and Corn

1. Add Ham: Stir in the diced ham and allow it to warm through, about 3-4 minutes.
2. Add Corn: Add the corn kernels (if using canned corn, be sure to drain it first) and cook for another 5 minutes.

Step 5: Finish with Cream

1. Add the Cream: Reduce the heat to low and slowly pour in the heavy cream, stirring gently to combine. Allow the chowder to simmer for another 5-7 minutes, stirring occasionally. Be careful not to let it boil after adding the cream to prevent curdling.

Step 6: Serve

1. Taste and Adjust: Taste the chowder and adjust the seasoning with additional salt, pepper, or thyme as needed.
2. Garnish: Serve hot, garnished with freshly chopped parsley for a burst of color and freshness.

Tips for Success:

1. Consistency: If you prefer a thicker chowder, use a potato masher to mash some of the potatoes directly in the pot before adding the cream.
2. Lighter Option: For a lighter version, substitute half-and-half or whole milk in place of heavy cream, though the soup will be slightly less creamy.
3. Cheesy Addition: Add shredded cheddar cheese for a richer, cheesier version. Stir it in just before serving for a smooth, cheesy texture.

Conclusion:

This Ham and Potato Corn Chowder is a wonderful, cozy meal that brings comfort with every spoonful. Whether you’re serving it for dinner or lunch, this creamy chowder, loaded with ham, potatoes, and corn, is sure to become a family favorite!