This Ham Chowder with Potato and Corn recipe is simple, filling, creamy comfort food. All real ingredients, and it is quick to toss together too. The most labor intensive thing is dicing the potatoes, and that takes about 5 minutes – max. EASY.
Ham Chowder with Potato and Corn
I’m a big chowder and bisque fan, in all different forms. Clam chowder, potato chowder, corn chowder, seafood bisque. Gimmie.
The key to a really great chowder is really developing the roux. It isn’t entirely necessary, but adds such a depth of flavor that you can’t get in any other way, in my opinion.
- 1/2 cup butter
- 1/3 cup flour
- 1 quart chicken broth
- 2 cups half and half
- 3 cups diced potatoes
- 1 cup corn frozen or drained canned corn
- 2-3 cups diced ham
- 1 cup shredded colby jack cheese
- 1/4 - 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/8 teaspoon pepper
- Melt butter in a large saucepan. Whisk in flour, and cook over medium-low heat stirring constantly for 2 minutes.
Whisk in chicken stock and half and half. Add diced potatoes and corn, and simmer over low heat stirring occasionally until the potatoes are tender. Stir in cooked diced ham and the colby jack cheese.
- Add seasoning, stir, and serve while hot with some crusty bread and a green salad.
- *Optional - Quickly brown the ham sliced before you dice them for a little extra flavor.