Ham, Potato, and Corn Chowder

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 4 cups peeled and diced potatoes (about 4 medium)
• 2 cups cooked ham, diced
• 2 cups frozen corn kernels
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped chives for garnish

Steps

1. 1 In a large pot, melt butter over medium heat.
2. 2 Add onion, celery, and carrots; cook until softened, about 5 minutes.
3. 3 Stir in potatoes, ham, corn, and thyme; cook for 2 minutes.
4. 4 Pour in chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
5. 5 Stir in milk and heavy cream; heat through without boiling.
6. 6 Season with salt and pepper to taste.
7. 7 Serve hot, garnished with chives.

Equipment

• Large pot

Variations

• Add diced bell peppers for extra color and sweetness.
• Include a dash of cayenne for a hint of spice.

Substitutions

• Substitute milk with half-and-half for a richer texture.
• Use vegetable broth for a vegetarian version.

Pairings

• Pairs well with a chilled Chardonnay.
• Serve with warm cornbread muffins.

Nutrition

Tips

• Use leftover cooked ham for an even quicker meal.
• For a richer flavor, add a splash of sherry or white wine with the broth.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a crusty loaf of sourdough bread.
• Serve with a simple green salad on the side.

FAQ