Ham and Corn Chowder Recipe
- 8 Jones Dairy Farm Dry-Aged 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
- 1. 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.
- 2. 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).
1 cup: 293 calories, 16g fat (7g saturated fat), 39mg cholesterol, 918mg sodium, 28g carbohydrate (7g sugars, 3g fiber), 12g protein.
Reviews for Ham and Corn Chowder
"The only change I made was to replace the green pepper with diced carrot. The recipe was okay, but we didn't think it was anything special. We prefer the recipe for Creamy Corn Chowder http://www.tasteofhome.com/recipes/creamy-corn-chowder."
"The first time I made this I made it on the stove top. Tonight I put it in my crockpot. Still so yummy. I cooked the bacon and added the drippings to the crockpot. I put everything but the milk in (I even put the bacon in) and let is go for almost 4 hours. I then added the milk and let it go for about another hour. Turned out great. Looking forward to the leftovers tomorrow!"
"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."
"I used 2% milk instead of whole milk and it was excellent good dinner on a cool night for supper"
"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."
"This was a huge hit with everyone in my family - and a nice use of left-over ham and scalloped potatoes from Easter. Thanks!"
"Not thick enough"
"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!"
"I make this often and substitute fresh asparagus for the corn."
"Didn't even make it yet, but the suggestion of serving with hot, soft pretzels makes it fabulous! Gathering the ingredients now..."
"This is much like the one I make and I like the idea of using ham in corn chowder as a change from beans and ham."
"This is smooth, creamy and tasty....what more can you say but delicious!"
"I cut this in half for just two. I also omitted the green pepper and used cream and a little less milk. It was delicious. My husband actually asked me to make it again."
"Yum! This is a great recipe overall, I just made a few adjustments for our family. Bacon was omitted, although I'm sure it would be great. Omitted the green pepper for more celery (not a fan of cooked green pepper in many things). Cooked the veggies in the butter used later in the recipe (since we didnt have bacon drippings from omitting bacon). Reduced fat milk worked quite well instead of the whole milk. Increased the hot pepper sauce to 2 tsp AND added 1/2 tsp cayenne pepper. Hubby is from NM and likes things with a little kick. SO good!!! Will definitely make this again!"