Creamy Ham And Corn Chowder Recipes

HAM AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
• Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

HAM AND CORN CHOWDER

Steps:

• In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.

CREAMY HAM POTATO AND CORN CHOWDER

Steps:

• In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*.
• Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
• Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
• Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
• While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.
• Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.

CORN AND HAM CHOWDER

Steps:

• In a heavy saucepan, cook the onion in butter until tender. Add all remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.

CHEESY HAM & CORN CHOWDER

Steps:

• Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

CREAMY HAM AND CORN CHOWDER

Steps:

• On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking.
• Place ham bone flat in the bottom of a pot and add enough water to just cover.
• Simmer over medium heat for 30 minutes.
• Remove bone and cut off the remaining tender ham meat; set meat aside.
• Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength.
• Skim the fat from the broth.
• Melt butter in a large pan; remove from heat and mix in flour until smooth.
• Slowly add 1 cup milk, stirring constantly.
• Return pan to stove and cook on low heat until milk thickens.
• Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth.
• Cook on low for about 15 minutes, but do not boil.
• Add salt, pepper, and paprika to taste.
• *Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder.
• Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.

CREAMY CORN-POTATO-HAM CHOWDER (CROCK POT)

Steps:

• In slow cooker place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper. Add water to cover and add two bouillon cubes.
• Cook on low setting for 8 - 9 hours. Stir in the evaporated milk, and continue to cook for 30 more minutes.

CHEESY HAM AND CORN CHOWDER

Steps:

• Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
• Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
• Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

HAM AND CORN CHOWDER

Steps:

• Boil water; meanwhile peel and dice potatoes.
• Boil for about 10-15 minutes (soft but not too mushy).
• Meanwhile, dice up ham, onion, celery.
• In a large saucepan, saute the onion and celery in butter until softened.
• Stir in the flour and stir until well blended, then gradually add milk.
• Bring to a boil while stirring until thickened, about 2 minutes.
• Stir in remaining ingredients and bring to a boil.
• Reduce heat, cover and simmer about 15 minutes or until heated through.

CREAMY CHICKEN, CORN AND HAM CHOWDER

Steps:

• 1. In a large saucepan, saute the onion and garlic in oil until onion is tender.
• 2. Add ham; cook and stir for 2 minutes.
• 3. Stir in the stock, water, potatoes, corn, bouillon, thyme, poultry seasoning, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
• 4. Add chicken; heat through. Stir in the evaporated milk and 1 1/4 cups milk; bring to a boil.
• 5. Combine Wondra and remaining milk until smooth; gradually stir into soup.
• 6. Cook and stir for 2 minutes or until thickened.
• 7. Top with crisp crumbled bacon and your favorite cheddar cheese. Enjoy!