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Nutrition Facts
Serving Size 1 (266g) Recipe makes 8 servings
Calories 280
Calories from Fat 114		(40%)
Amount Per Serving		%DV
	Total Fat 12.7g	19%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 295mg		12%
Potassium 587mg		16%
Total Carbohydrate 29.1g		9%
	Dietary Fiber 2.5g	9%
	Sugars 2.4g
Protein 15.0g		30%
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Ham & Corn Chowder

Recipe #56845 | 1 hour | 20 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: TheDancingCook
Mar 21, 2003

This soup is creamy as well as hearty and filling; easy to prepare and budget-friendly. The corn adds a tiny bit of sweetness to the taste. For variety, you could probably add some peas and/or carrots; shredded cheddar for topping upon serving. Add some nice warm bread to accompany the meal. This recipe is courtesy of Taste of Home Magazine, a 2nd place winner in a soup contest.

SERVES 8 , 2 quarts (change servings and units)

Ingredients

2 celery ribs, diced
1/4 cup onion, diced
2 tablespoons margarine or butter
2 tablespoons flour
3 cups milk
2 cups cooked ham, diced
2 cups potatoes, cooked and diced small
1 1/2 cups frozen corn
1 (14 3/4 ounce) can cream-style corn
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Directions

1
Boil water; meanwhile peel and dice potatoes.
2
Boil for about 10-15 minutes (soft but not too mushy).
3
Meanwhile, dice up ham, onion, celery.
4
In a large saucepan, saute the onion and celery in butter until softened.
5
Stir in the flour and stir until well blended, then gradually add milk.
6
Bring to a boil while stirring until thickened, about 2 minutes.
7
Stir in remaining ingredients and bring to a boil.
8
Reduce heat, cover and simmer about 15 minutes or until heated through.

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Featured Reviews for This Recipe

From: Galley Wench

On Nov 16, 2009

Very tasty! Made in the crockpot, first cooking the potatoes, onions, celery, ham, thyme, and a little fennel in 2 cups of broth for about 2 hours on high. Then added some diced red pepper and anaheim pepper. Cooked another hour and half. Then added corn (didn't have creamed corn) and about 1 cup of heavy cream. About 45 minutes before serving I thickened the chowder by dissolving a couple tablespoons of corn starch to a cup of milk. A great comfort dinner!

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From: Donp17

On Jan 28, 2009

Worth 6 points. Dinner guests loved it. Fixed it a second time and consumed it within 24 hours. Am now forced to only prepare this for company. Amazing.

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From: Barbara Steele

On Jan 19, 2004

This was really great! Made some modifications, mostly based on what was on hand. Instead of peeling, dicing & boiling potatoes, I poured a bag of frozen French fries into the food processor and chopped fairly small. Next time (and I will be making this again!) I think I will repeat this substitution, and try it without the flour, as these potatoes greatly thickened the chowder. Using a full stick of butter and two medium onions adds a nice flavor dimension. I also added 8-10 finely chopped whole carrots, which gave a nice, bright color, along with its health and flavor benefits. And, I added 16 oz sharp cheddar, shredded, just before serving, which gave it a great, cheesy taste! This was a super recipe, Tara - hearty, easy to make, and lots of leftovers for repeat meals!

3 people found this review helpful

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From: Bec

On Mar 31, 2003

Out of the whole family, I liked this the most so I give it 5 stars! The creamed corn brought it together-lots of flavor. I did not use butter, but I did use some cooking spray. I added some extra corn (I love corn) and omitted the salt. This was perfect for leftover ham--I finally found something good for leftover ham! We will have this again! Thanks for sharing! Bec

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