One-Pot Ham and Corn Chowder
Fall is quickly approaching and that means soup! This chowder recipe is delicious, hearty and perfect for those cool fall nights. This easy soup is done in no time with minimal clean up (only one pot). Try Ham and Corn Chowder for your dinner tonight!
What you will need for this recipe is 2 tablespoons of olive oil, 1 chopped onion, 3/4 cup of chopped celery, 2 cloves of minced garlic, 3 tablespoons of all-purpose flour, 4 cups of chicken broth, 3 large russet, red or Yukon gold potatoes, peeled and cut into 1 inch cubes (you may need more if you’re using smaller potatoes), 2 cups of cubed ham, 2 cups of shredded sharp Cheddar cheese, 1 cup of milk or half and half, 4 cups of frozen corn, 1/2 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, 1 teaspoon of hot sauce, and finally some chopped green onions and extra shredded Cheddar cheese for topping.
In a Dutch oven over medium heat, add olive oil, onion and celery until softened. Add garlic and cook 30 seconds more, until it becomes fragrant. Add flour and cook, stirring constantly, for about 1 minute to cook off that raw flour taste. Next, add chicken broth and potatoes and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally. Cook until potatoes are just tender, but not falling apart, about 8 to 10 minutes. Whisk in milk and corn, ham, cheese, salt, pepper and hot sauce until heated through, about 3-5 minutes. Top with additional cheese and green onions.
This recipe is great for a filling fall dinner that the whole family will love, and the left overs are even better the next day. Enjoy!
Watch how to make One-Pot Ham and Corn Chowder on YouTube.
One-Pot Ham and Corn Chowder
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3/4 cup celery chopped
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 3 large Russet, red or Yukon gold potatoes peeled and cut into 1-inch cubes
- 2 cups cubed ham
- 2 cups shredded sharp Cheddar cheese
- 1 cup milk or half and half
- 4 cups frozen corn
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp hot sauce
- green onions and extra shredded cheese for topping
Instructions
- In aĀ Dutch ovenĀ over medium heat, add olive oil, onion and celery until softened.
- Add garlic and cook 30 seconds more.
- Add flour and cook, stirring constantly, for about 1 minute.
- Add chicken broth and potatoes, bring to boil. Reduce heat to medium-low and simmer, stirring occasionally. Cook until potatoes are just tender but not falling apart, about 8 to 10 minutes.
- Whisk in milk and corn, ham, cheese, salt, pepper and hot sauce until heated through, about 3-5 minutes. Top with additional cheese and green onions.
