Let’s be honest, soup is great anytime of the year but especially when you need something to warm you up on a cold day. This potato, ham and corn chowder will do the trick. It’s a family favorite in our house!

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You can have this soup on the table in less than an hour. I like to serve with a nice crusty bread and butter!

What You Will Need

Carrots

Onion

Potatoes

Ham

Chicken Broth

Corn on the Cob

Butter

Flour

Heavy Cream

Bay Leaves

Salt & Pepper

I like to use fresh corn for the added crunch when making this recipe. If you can’t find fresh corn on the cob, frozen corn works well too!

This recipe is great for when you have leftover ham from a holiday dinner.

For another delicious soup recipe, try out my Chicken Tortilla Soup!

How to Make

Melt 2 tablespoons of butter in a large pot over medium heat. Add onions and carrots and cook for about 10 minutes or until onions are transparent but not beginning to brown.

Add remaining butter, potatoes and flour. Stir until flour is evenly coating the vegetables.

Stir in chicken broth and bay leaves. Simmer over medium heat for 25 minutes or until potatoes are tender.

Add heavy cream, ham and corn to the pot. Cook an additional 10 minutes over low heat. Add salt and pepper to taste.

Serve immediately or store in the refrigerator for up to 4 days.

Enjoy!

Potato, Ham and Corn Chowder

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Course Soup

Servings 8

Ingredients

  

• 1 cup carrots, diced
• 1 cup onion, diced
• 3 cups potatoes, diced
• 2 quarts chicken broth
• ¾ lb. ham steak, diced
• 1½ cups fresh corn kernels
• 1 pt. heavy cream
• 1 stick salted butter
• 8 tbsp. flour
• 2 bay leaves
• salt & pepper

Instructions

 

• Melt 2 tablespoons of butter in a large soup pot over medium heat.
• Add onions and carrots and cook for about 10 minutes or until onions are transparent but not yet browning.
• Add remaining butter, potatoes and flour. Stir until flour is evenly coating all of the vegetables.
• Stir in chicken broth and bay leaves.
• Simmer over medium heat for 25 minutes or until potatoes are tender.
• Add heavy cream, ham and corn. Cook an additional 10 minutes over low heat.
• Add salt and pepper to taste.
• Serve immediately or store in the refrigerator for up to 4 days.

I hope you enjoy this potato, ham and corn chowder!