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Ham and Corn Chowder Recipe

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I'm always on the lookout for easy soups because my husband and I love them, particularly in the winter months. This cream chowder gets a little kick from cayenne and chopped jalapeno pepper. Extra servings freeze very well. —Sharon Price Caldwell, Idaho

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8 Servings
Prep/Total Time: 25 min.

Ingredients

2 celery ribs, chopped
1/4 cup chopped onion
1 jalapeno pepper, seeded and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
2 cups cubed fully cooked ham
2 cups cubed cooked potatoes
1-1/2 cups fresh or frozen corn
1 can (14-3/4 ounces) cream-style corn
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon salt

Directions

In a large saucepan, saute the celery, onion and jalapeno in butter until vegetables are tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 245 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 722 mg sodium, 30 g carbohydrate, 2 g fiber, 12 g protein.

Ham and Corn Chowder published in Quick Cooking January/February 2003, p27

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