Go Back
+ servings

Easy Ham-Corn Chowder with Ham

Rose McAvoy
Easy ham-corn chowder is perfect for those first fall days when you are still in the mood for the tastes of summer.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 8 servings
Calories 273 kcal

Ingredients
  

  • 1 teaspoon grapeseed oil
  • 1 ½ cup diced onion
  • 1 tablespoon minced rosemary
  • Pinch salt
  • 3 cups frozen O’Brien potatoes defrosted
  • 5 cups corn kernels fresh or frozen
  • pinch chili flakes
  • 4 cups corn broth or unsalted chicken stock
  • ¾ cup half n’ half
  • 1 pounds lean ham steak diced
  • Additional salt to taste

Instructions
 

  • In a heavy bottomed soup pot or 6-quart Dutch oven – warm the oil over medium-high heat then add the onion with the rosemary and a pinch of salt. Cook, stirring frequently until the onion begins to turn translucent about 5 minutes. Add the potatoes and cook until they begin to soften about 3 minutes. Then add corn, broth, and chili flakes.
  • Simmer the soup over medium heat for 20 minutes. Adjust the heat if needed to keep the soup from boiling.
  • Remove 2 cups of soup and puree in a blender (or with an emersion blender) until smooth, return the puree to the pot. Stir in the ham cubes and half n' half then simmer gently over low heat until the ham has heated through - about 5 minutes. Do not let the soup boil or the half n’ half will break and become lumpy.

Nutrition

Serving: 1gCalories: 273kcalCarbohydrates: 40gProtein: 17gFat: 6.3gSodium: 1385mgFiber: 2g
Tried this recipe?Let us know how it was!