So I have another recipe to help you use up that leftover ham: Ham, Potato & Corn Chowder. This stuff is so good…creamy and rich, and loaded with flavor. My mom started making it a few years ago the week after Easter and now we look forward to this soup almost as much as the holiday dinner itself…a new tradition has been born! And since spring takes so long to get underway here in Connecticut, a warm cup of chowder makes a great lunch, or a nice dinner alongside a salad and some bread.
We were originally inspired by Cooking Classy’s Creamy Ham Potato and Corn Chowder, and have made a few changes over the years. Though chowders are typically heavy, you can lighten this up by using lowfat milk and light or fat-free sour cream. So while it’s not a diet meal, you can certainly feel good about eating it with just a few simple tweaks. And besides the ham, this chowder is loaded with veggies: potatoes, corn, onions, carrots and celery.
A Tip:
When packing up the leftover ham, go ahead and dice up two cups so that it’s all prepped for the chowder.
Once you have everything chopped and ready to go, the Ham, Potato & Corn Chowder comes together easily. I hope you’ll give it a try and let me know what you think. Maybe your family will love it as much as mine and you’ll add it to your Dinner List!
- 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
- In a large pot or dutch oven, melt 1½ Tbsp. butter over medium heat. Add onion, carrot and celery and saute until tender.
- Add chicken broth, potatoes, spices and season with salt and pepper. (Be careful to not over salt.)
- 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.
- Reduce heat to low and stir in corn and ham.
- 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.
- Add the milk mixture to the soup and stir to combine.
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