Ham and Potato Corn Chowder

• 4 cups chicken broth
• 1 cup diced ham
• 2 cups diced potatoes
• 1 cup frozen corn
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Chopped chives for garnish

Steps

1. 1 Melt butter in a large pot over medium heat. Add onion and celery, cook until softened.
2. 2 Stir in flour and cook for 1 minute.
3. 3 Gradually add chicken broth, whisking to combine.
4. 4 Add potatoes, thyme, and paprika; bring to a simmer.
5. 5 Cook until potatoes are tender, about 15 minutes.
6. 6 Stir in ham and corn; simmer for another 5 minutes.
7. 7 Stir in heavy cream and heat through without boiling.
8. 8 Season with salt and pepper to taste.
9. 9 Ladle into bowls and garnish with chives.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a splash of hot sauce for a kick.
• Substitute ham with bacon for extra smokiness.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute heavy cream with half-and-half for a lighter option.

Pairings

• Perfect with a buttery Chardonnay.
• Great with a crisp apple pie for dessert.

Nutrition

Tips

• For a smokier flavor, use smoked paprika.
• If you prefer a thinner chowder, add more broth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a side salad for a lighter meal.

FAQ