Creamy Ham and Potato Chowder
This ham and potato chowder is one of our favorite soups for any time of year.
On those chilly winter nights when you want to curl up with something hot, try this Creamy Ham and Potato Chowder. Nothing's better than a bowl of something creamy and comforting when it's cold outside, and this recipe is sure to hit the spot.
It's a rich and creamy soup filled with ham, potatoes, corn and more, so you know it will be just as hearty and filling as it is flavorful. This homemade soup is the perfect way to use up leftover ham or potatoes from a previous meal.
This dish is perfect for a quick weeknight dinner, lunch, or even as a potluck dish.
Preparation Time10 min
Cooking Time15 min
- 4 slices bacon, chopped
- 1/4 cup unsalted butter
- 2 cloves garlic, minced very fine
- 1 medium onion, finely chopped
- 1 1/2 cup frozen corn kernels
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons flour
- 3 1/2 cups milk
- 2 russet potatoes, peeled and finely diced
- 7 ounces boneless smoked ham steak, cut into inch cubes
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In a Dutch oven, cook bacon over medium-high heat until it is golden brown and crispy. Remove bacon from the pan and drain on paper towels. Remove all but 1 teaspoon of the bacon fat from the pan and discard.
Melt the butter in the same pan over medium heat and saute onion for 2 minutes, stirring until soft. Add garlic and stir for 1 minute. Add corn, thyme and salt and pepper and continue to toss for 1 - 2 minutes until coated with the butter.
Add flour to the pan and whisk over medium heat for 1 minute until flour is cooked. Gradually add the milk and continue to stir until mixture thickens and begins to coat the back of a spoon. Add potatoes and ham and cook on medium for 15 minutes until potatoes are soft. Adjust thickness by adding more milk if you wish.
Serve in individual bowls, garnished with the crumbled bacon.
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