Cheesy Ham and Corn Chowder

Name: Cheesy Ham and Corn Chowder
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 6
Cuisine: american
Ingredients: 2 (15 ounce) cans chicken broth; 0.5 cup sliced carrots; 2 tablespoons chicken bouillon granules; 3 bay leaves; 0.5 teaspoon sea salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon ground thyme; 0.5 teaspoon dried marjoram; 0.25 teaspoon garlic powder; 1 cup peeled and diced potatoes; 0.5 cup chopped onion; 0.5 cup sliced celery; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1.5 cups milk; 1 (15 ounce) can cream-style corn; 1 (8 ounce) package shredded sharp Cheddar cheese; 1 cup diced cooked ham

4.80 (28)

⏱ 70 mins 🍽 Serves 6 🌶 american 🏷 Main course

This rich and comforting chowder is an ideal family dinner for a cold night. It combines diced ham, cream-style corn and sharp Cheddar cheese in a creamy, seasoned broth with carrots, potatoes, onion and celery. The soup is thickened with a classic butter and flour roux before the final cheesy additions. It yields six generous servings and takes about 70 minutes to prepare from start to finish.

Ingredients

2 (15 ounce) cans chicken broth
0.5 cup sliced carrots
2 tablespoons chicken bouillon granules
3 bay leaves
0.5 teaspoon sea salt
0.5 teaspoon ground black pepper
0.5 teaspoon ground thyme
0.5 teaspoon dried marjoram
0.25 teaspoon garlic powder
1 cup peeled and diced potatoes
0.5 cup chopped onion
0.5 cup sliced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1.5 cups milk
1 (15 ounce) can cream-style corn
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup diced cooked ham

Method

Combine the chicken broth, carrots, chicken bouillon granules, bay leaves, sea salt, pepper, thyme, marjoram and garlic powder in a Dutch oven. Bring the mixture to a boil, then lower the heat and cook for 10 minutes. Stir in the potatoes and onion and cook for a further 10 minutes. Add the celery and continue cooking until all the vegetables are tender, about 10 minutes more.
While the vegetables cook, melt the butter in a separate saucepan. Take it off the heat and whisk in the flour until you have a smooth paste. Place the pan back over the heat and slowly pour in the milk, whisking continuously. Cook until the sauce thickens, which should take 6 to 7 minutes.
Pour the thickened milk mixture into the pot with the vegetables and stir well. Add the cream-style corn, shredded Cheddar cheese and diced ham. Reduce the heat to low and let the chowder simmer until the ham is hot and the cheese has fully melted, for 10 to 15 minutes.

Nutrition (per serving)

Calories408 kcal

Fat25 g

Sugars8 g

Protein19 g

Sodium2034 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorGeralyn Walters