Grandmas Ham Potato Corn Chowder Recipes

GRANDMA'S HAM, POTATO & CORN CHOWDER

Grandma's ham, potato & corn chowder image

Another 1 of my grandma's recipes she relied on in tough economic times since most people had these ingredients on hand. The ham was from Christmas that I chopped and put in a zippered plastic bag in the freezer.

Provided by sherry monfils

Time 1h5m

Number Of Ingredients 12

Ingredients

6 medium red potatoes, cubed
1/2 c diced onions
2 Tbsp butter
1 12 oz can fat free evaporated milk
1/3 c milk, i used 1% milk
1/4 c light cream
8 oz cooked left over ham, cut into small chunks
1 can(s) cream of mushroom soup
1 can(s) 17 oz, cream style corn
1/3 c frozen sweet corn
salt & pepper to taste
pinch paprika

Steps:

1. Wash potatoes and cut into small cubes. Place in a medium pot w/ water to cover. Bring to a boil. Boil only until just starting to get tender. Drain and set aside.
2. In large pot over med-high heat, add butter. When melted, add onions. Stir and cook for 4 mins. Add ham, cook and stir another 4 mins. add the can of milk, the 1/3 cup of milk, cream of mushroom soup & potatoes.
3. Add frozen corn, stir, cover and cook over low heat about 15 mins, stirring often. Add cream style corn, salt and pepper. Bring to a boil & then reduce heat to simmer. Cook another 15 mins. Add cream, cook 5 more mins. Ladle into bowls and sprinkle with paprika.

GRANDMA'S CORN CHOWDER

Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

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