Ham and Corn Chowder

Most of us may be warming up and out of the recent deep freeze, but we’re still in the heart of soup season and today I’m sharing this cozy Ham...

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About Recipe
Ham and Corn Chowder

Most of us may be warming up and out of the recent deep freeze, but we’re still in the heart of soup season and today I’m sharing this cozy Ham and Corn Chowder recipe! I originally came up with this recipe right after Christmas when I was still down pretty hard with COVID and all I wanted was soup. I had a big chunk of leftover boneless ham that I needed to use up, plus literally all the other ingredients for this recipe in my fridge. Some of you may remember that I shared on IG that I lost my sense of taste and smell when I got sick, but don’t worry – I’ve re-tested this recipe since that first run to make sure it’s not just a cozy and colorful delight for the eyes

Ingredients :
  • 1 lb honey glazed ham, chopped
  • 3 strips Wegmans Center Cut Uncured Bacon, 25% Less Sodium, (3 oz)
  • 4 Yukon gold potatoes, peeled and chopped, (400 grams)
  • 2 cups frozen corn kernels, (227 grams)
  • 1 medium onion, diced, (280 grams)
  • 3 stalks celery, chopped, (178 grams)
  • 3 medium carrots, peeled and diced, (107 grams)
  • 2 cloves garlic, minced, (8 grams)
  • 3 cups unsalted chicken stock, (24 fl oz)
  • 2 cups half and half, (16 fl oz)
  • 1/4 cup flour, (30 grams)
  • 2 tbsp unsalted butter
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
  • 1/4 tsp dried thyme
  • salt and pepper to taste
Directions :

  1. Heat a 5-7 qt dutch oven over medium high heat. Add bacon strips, cooking until crispy, then remove to a paper towel lined plate, leaving the bacon grease behind.

  2. Add butter to the dutch oven and melt, then add onion, garlic, celery, and carrots. Sauté for 2-3 minutes until fragrant and the carrots begin to soften slightly.

  3. Add flour and stir to combine with the veggies and butter. Cook for at least 1 minute, then whisk in chicken stock and half and half, scraping up any browned bits from the bottom of the dutch oven.

  4. Add all remaining ingredients except the cooked bacon, stirring to combine. Bring to a boil, then reduce heat to a simmer for 10-15 minutes or until the potatoes are fork tender. Remove from heat.

  5. Chop bacon into small bits, then add as a garnish to the soup before serving.

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