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Contest-Winning Ham and Corn Chowder

 Contest-Winning Ham and Corn Chowder
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
8 ServingsPrep/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 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).

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Contest-Winning Ham and Corn Chowder (continued)

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.