Description
This hearty Ham and Corn Chowder is a comforting soup loaded with smoky ham, sweet corn, tender potatoes, and a creamy broth. Crispy bacon adds a delicious smoky flavor, while a blend of seasonings rounds out each spoonful. Perfect for a cozy meal, this chowder cooks on the stovetop and offers a satisfying balance of rich, creamy textures with savory ingredients.
Ingredients
Scale
Main Ingredients
- 4 strips bacon
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 1/4 cup flour
- 2 cloves garlic, minced
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
- 2 cups frozen corn
- 1 pound smoked ham, chopped
- 2 large Russet potatoes, peeled and diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Cook the Bacon: Use kitchen shears to cut the bacon into pieces and add them to a large pot over medium-high heat. Cook the bacon until it is crispy, which takes about 10 minutes.
- Prep Vegetables and Ham: While the bacon cooks, chop the onion, celery, smoked ham, and dice the potatoes.
- Remove Bacon and Keep Fat: Once the bacon is crispy, transfer it to a paper towel-lined plate. Leave the rendered bacon fat in the pot for flavor.
- Sauté Aromatics: Add the chopped onion and celery to the pot with the bacon fat and sauté for 5 minutes until softened.
- Add Flour and Garlic: Stir in the flour and minced garlic, cooking for about 1 minute while stirring constantly to make a flavorful roux and prevent lumps.
- Add Broth: Pour in the chicken broth, stirring well to dissolve the flour and scrape up any browned bits from the bottom of the pot, which adds rich flavor.
- Add Remaining Ingredients: Stir in the heavy cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the cooked bacon pieces, reserving some bacon for garnish.
- Simmer Chowder: Increase heat to high and bring the chowder to a boil. Then, reduce the heat to a rapid simmer with the lid slightly open. Cook until the potatoes are tender, about 15 to 20 minutes, stirring occasionally. The soup will thicken as it cooks.
- Season and Serve: Taste and season with salt and pepper if needed. Serve each bowl garnished with the reserved crispy bacon pieces for added flavor and texture.
Notes
- You can substitute smoked turkey or cooked chicken for ham if desired.
- For a smoother chowder, use an immersion blender to partially blend the soup after cooking.
- If you prefer a thicker chowder, cook a few minutes longer to reduce the liquid.
- Adjust the cayenne pepper amount to taste for desired spiciness or omit for a milder flavor.
- Leftovers keep well refrigerated for 3 to 4 days and reheat gently on the stovetop.
