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Ham and Corn Chowder Recipe

Ham and Corn Chowder Recipe photo by Taste of Home

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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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Ham and Corn Chowder Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

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 whole 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 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).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.

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

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Reviews for Ham and Corn Chowder

Ham and Corn Chowder

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Reviewed on Apr. 01, 2013 by kriserickj

Have made this twice, with rave reviews. I used frozen diced potatoes/country potatoes once and fresh the second time- same result. Needs some seasoned salt at the end, but otherwise so yummy!!!

Reviewed on Mar. 26, 2010 by DRUST

Have made this many, many times! It is delicious! I have had many compliments on it, as well as several recipe requests.

I seems to take a long time for it to come to a boil and thicken, however. And a couple of times I have started to prepare it, forgetting to cook the potatoes first, and rushing to get them peeled, cubed, and cooked while the soup is thickening. I have written myself a note at the beginning of the recipe "Cook Potatoes First!!" Haven't made the same mistake since...

Reviewed on Feb. 03, 2010 by 5493

This soup was delicious and quick and easy to make. I left out the jalapeno and thyme, adding a seasoned blend I like but kept the cayenne which made all the difference. A definite "keeper".