My mom used to make all kinds of different soups from scratch when I was a kid. The chowders were the best dishes there. When the weather outside is frightful, nothing beats a bowl of hot, cheesy chowder. The recipe sounded so good when I found it that I just had to try it out.
Corned Ham and Potatoes In my opinion, Chowder is the pinnacle of chowder. Also, it’s a big hit with the members of my family, so they often ask for it when the temperature drops. This chowder is anything but dull; it’s packed with meat, vegetables, and spices. To dip into the chowder, I recommend serving it with a crusty baguette or crunchy rolls.
My coworkers and I had this chowder for lunch one day, and I brought it in a Crockpot and heated it up in the office. All of the plans went off without a hitch!
Even though it’s April, we got snow on Easter, so I used the leftover ham to make a warming pot of ham, potato, and corn chowder. In order to make a chowder that was packed with vegetables, I used onions, carrots, and celery as the base, then added garlic, thyme, and flour for thickening. To lighten things up, I substituted milk for the cream that was originally going to be used, and the broth is a delicious ham broth. Soup was thickened with ham, potatoes, and corn; I added white miso paste, as I often do, for extra flavor and a hint of umami. This ham and potato chowder can be prepared in less than 30 minutes, making it ideal for a weeknight meal. If you make a large batch, the leftovers will taste even better for lunch the next day. To get through these cold early spring days, I’m glad I made a pot of ham and potato corn chowder.
Ingredients :
Approximately 2 cups of chicken or ham broth.
2 CUPS. of milk/heavy cream.
Two cups of ham cubes.
Measure out 1 cup of corn.
In this case, we’ll use 1 diced onion.
Two diced carrots.
2 celery stalks, diced.
2 garlic cloves, chopped
ONE-QUART measure of flour or rice flour (for gluten-free).
About 1.5 pounds of diced potatoes.
Oil or butter, 3 tablespoons.
One teaspoonful of finely chopped thyme.
Use Salt and Pepper as Desired.
Instructions:
Step 1:
In a large saucepan, I warmed the oil over moderate heat and added the chopped onion, carrot, and celery; I cooked the mixture for about 10 minutes, or until the vegetables were tender.
Step 2:
The garlic, thyme, and flour/rice flour were all combined and allowed to simmer for about three minutes so that the flour could become golden brown.
Step 3:
After giving it a gentle stir, I poured in some broth, followed by the milk and potato cubes, and finally brought the whole thing to a boil.
Step 4:
After bringing everything to a boil, I put it on low and let it simmer for about 12–15 minutes, or until the potatoes were soft.
Step 5:
After heating the corn and ham for 10 minutes, I seasoned it with salt and black pepper and added it to the pan.
