Contest-Winning Ham and Corn Chowder
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings (2 quarts).
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
Ingredients
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2 celery ribs, chopped
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1/4 cup chopped onion
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1 jalapeno pepper, seeded and chopped
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2 tablespoons butter
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2 tablespoons all-purpose flour
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3 cups whole milk
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2 cups cubed fully cooked ham
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2 cups cubed cooked potatoes
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1-1/2 cups fresh or frozen corn
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1 can (14-3/4 ounces) cream-style corn
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3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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1/8 to 1/4 teaspoon cayenne pepper
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1/8 teaspoon salt
Directions
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1.
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.
Nutrition Facts
1 cup: 245 calories, 9g fat (5g saturated fat), 39mg cholesterol, 722mg sodium, 30g carbohydrate (8g sugars, 2g fiber), 12g protein.
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