One-Pot Ham and Corn Chowder
Fall is quickly approaching and that means soup! This chowder recipe is delicious and hearty and perfect for those cool fall nights.
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 a Dutch oven 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.
Notes
*may need more than 3 if using smaller potatoes