HAM AND CORN CHOWDER
My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. -Sharon Rose Brand, Stayton, Oregon
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 293 calories, Fat 16g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 918mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.
HAM AND CORN CHOWDER WITH POTATO
A hearty, creamy soup made using leftover Christmas ham (or store bought leg ham). Refer to Note 5 for a shortcut way of making this soup which will let you get this soup on the table in just 15 minutes. Make this a more complete meal by adding extra vegetables! I often add frozen diced vegetables - just add it when you add the corn into the soup. This serves 3 normal people or 2 very hungry people. It is a very filling soup!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 25m
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat.
- Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
- Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
- Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
- Just before the potato has finished cooking, add the corn in (just to heat it through).
- While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4)
- When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
- If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
- Serve, garnished with remaining thyme leaves and ham.
Nutrition Facts : ServingSize 687 g, Calories 463 kcal, Carbohydrate 60.3 g, Protein 19.9 g, Fat 16.9 g, SaturatedFat 9.4 g, Cholesterol 39 mg, Sodium 1389 mg, Fiber 6.3 g, Sugar 14.3 g
GRANDMA'S HAM, POTATO & CORN CHOWDER
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
Categories Chowders
Time 1h5m
Number Of Ingredients 12
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 JACKIE'S HAM & CORN CHOWDER
This was my Grandmother's recipe & I grew up with my Mom making it for us whenever we had leftover ham. It is soooo yummy and perfect for those in my house who hate sea food so won't touch clam chowder! This is in my family's top 10 & I will be serving it to lure my adult children to my house for New Year's Day! The measurements are approximate as this passed down recipe has always been "eyeball it"! I have this recipe doubled so that I can fill my large soup pot. This disappears fast at my house so I make as much as I can!
Provided by Kris Ryan @imsailing
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- In a large skillet, fry bacon until very crispy. Remove bacon from pan & set aside, leaving bacon drippings in pan. Add butter to bacon drippings & melt over low heat. Add flour a little at a time and stir in until a paste forms. Whisk milk into flour paste and heat over medium heat until paste dissolves & sauce/rue beings to thicken. Be careful to stir enough that the milk does not burn on the bottom of the pan.
- Meanwhile, in a large soup pot, saute onions in oil until translucent. Add potatoes & enough water to just cover potatoes & bring to a boil over high heat. Add salt & garlic powder, and lower heat once it comes to a boil. Cook until potatoes are done, but be careful not to over cook potatoes. Once cooked, add the white sauce/rue to the potatoes and water. Stir well.
- Add the diced ham & the corn to the soup. Add salt, pepper & parsley. Chop the crisp bacon up into tiny pieces and add to the soup. Stir & simmer over low heat for about 30 minutes, stirring occasionally. If chowder seems to "pasty" tasting or thick after it simmers...add some more water & simmer a while longer.
CORN AND HAM CHOWDER
"Fresh corn gives wonderful appeal to this recipe I got from my sister," relates Muriel Lerdal of Humboldt, Iowa about the full-bodied soup she shares. "It's also satisfying on a chilly fall or winter day, using frozen or canned corn."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6-8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 656mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.
GRANDMA'S CORN CHOWDER
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
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
GRANDMA'S CORN CHOWDER
Make and share this Grandma's Corn Chowder recipe from Food.com.
Provided by Engelis
Categories Chowders
Time 35m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion and celery in butter in a large saucepan until tender.
- Stir in next 7 ingredients; cover and simmer 15 minutes.
- Add milk and half & half; cook stirring constantly, until thoroughly heated.
HAM AND CORN CHOWDER
I came up with this after trying to figure out what to do with some leftover ham bits, and, so far, everyone loves it.
Provided by odycal
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 28 g, Cholesterol 129.5 mg, Fat 37.5 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 21.8 g, Sodium 473.9 mg, Sugar 5.8 g
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