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Ham & Corn Chowder Recipe

This delicious ham and corn chowder recipe is perfect for keeping you warm all winter long
Print Recipe
Course Soup
Servings 4 -6 servings

Ingredients
  

  • 3 medium yukon gold potatoes
  • 2 medium carrots, finely chopped
  • 1 small yellow onion, chopped
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 14 ounce can of creamed corn
  • 6 ounces cooked ham, cut into 1/4-inch cubes
  • 1 cup light cream
  • 1 cup whole milk
  • 1/2 teaspoon freshly ground black pepper

Instructions
 

  • In a large, heavy saucepan, combine the potatoes, carrots, onion, and salt. Pour in enough water to cover the vegetables and bring to a boil over medium-high heat. Continue boiling until the potatoes are soft enough to be speared with a fork, about 4 to 5 minutes. Remove from the heat and strain the vegetables through a fine mesh sieve. Reserve the liquid as vegetable stock for another use, or discard.
  • Pour the vegetables back into the same pan and add the butter, creamed corn, chopped ham, light cream, milk, and pepper. Warm the soup over medium-low until it is heated through and serve.