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Ham and Corn Chowder Recipe

Ham and Corn Chowder Recipe photo by Taste of Home

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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

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Ham and Corn Chowder Recipe

Prep: 20 min. Cook: 25 min.

Yield: 10-12 Servings

20 25 45

Ingredients

8 bacon strips, cut into 1-inch pieces
1 medium onion, finely chopped
1 cup sliced celery
1/2 cup diced green pepper
3 cups cubed peeled potatoes (about 3 medium)
3 cups chicken broth
4 cups whole milk, divided
4 cups fresh or frozen whole kernel corn, divided
2 cups cubed fully cooked ham
2 tablespoons butter
3 tablespoons minced fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional

Directions

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. Yield: 10-12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 293 calories, 16 g fat (7 g saturated fat), 39 mg cholesterol, 918 mg sodium, 28 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Ham and Corn Chowder in Country Extra November 1994, p49

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Reviews for Ham and Corn Chowder

Ham and Corn Chowder

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(1-10) of 16 reviews

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Reviewed on May. 18, 2013 by Marianm3232

Excellent

Reviewed on May. 04, 2013 by bschuck

Excellent soup recipe! Fast and easy to make. I omitted the green pepper & we thought this was delicious! The bacon gives it a really nice flavor. This is definitely going into my recipe box!

Reviewed on Apr. 08, 2013 by GJALEX

Followed as written except used half whole milk and half skim. Used the butter and flour to make a roux to thicken it a little. I was able to fill 3 quart jars to freeze because there are only two of us but we both really liked it a lot. We gave it a 10 and will enjoy it again. I plan to can some for future meals. Good job and thanks for sharing.

Reviewed on Apr. 07, 2013 by BAYER

I used 2% milk instead of whole milk and it was excellent good dinner on a cool night for supper

Reviewed on Apr. 04, 2013 by mcdavidson

Excellent, tasty recipe. I used sweet potatoes instead of white and cooked veggies in coconut oil instead of using bacon grease. I also used skim milk and it worked very well. I will make this again.

Reviewed on Apr. 04, 2013 by cathbrier

This was a huge hit with everyone in my family - and a nice use of left-over ham and scalloped potatoes from Easter. Thanks!

Reviewed on Apr. 02, 2013 by ryahvin04

Not thick enough

Reviewed on Apr. 01, 2013 by fredaevans

You'd have to be a hell of a bad 'cook' to screw this one up. Whack a loaf of French Bread in two, baste with butter, garlic and Pam Cheese. Under the broiler for a few minutes and FOOD FOR KINGS, QUEENS, PRINCE AND PRINCES!