Ham, Potato & Corn Chowder
Prep time
Cook time
Total time
A creamy and delicious ham and potato chowder.
Recipe type: Soup
Serves: 6
  • 2 c. cooked ham, diced
  • 5½ Tbsp. butter
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 (14.5 oz.) cans chicken broth
  • 5 potatoes, peeled and diced
  • ¾ tsp. dried oregano
  • ¼ tsp. dried thyme
  • 1 bay leaf
  • salt & pepper to taste
  • 1½ c. corn kernals (fresh or frozen)
  • ¼ c. + 2 Tbsp. all-purpose flour
  • 3 c. milk
  • ½ c. sour cream
  1. In a large pot or dutch oven, melt 1½ Tbsp. butter over medium heat. Add onion, carrot and celery and saute until tender.
  2. Add chicken broth, potatoes, spices and season with salt and pepper. (Be careful to not over salt.)
  3. Bring mixture to a boil over medium-high heat, then reduce to medium, cover and cook 20 minutes or until potatoes are soft and tender.
  4. Reduce heat to low and stir in corn and ham.
  5. In a medium saucepan, melt remaining 4 Tbsp. of butter over medium heat. Add flour and cook mixture, stirring constantly with a whisk, for 2 minutes. As you stir, slowly pour in the milk, whisking away any lumps. Bring mixture to a boil and allow to thicken, stirring constantly. Remove from heat and stir in sour cream.
  6. Add the milk mixture to the soup and stir to combine.
Serve warm and top with chives, crumbled bacon or additional dollop of sour cream...like a baked potato! Enjoy!
Recipe by The Preserves Project at http://www.thepreservesproject.com/ham-potato-corn-chowder/