Ham And Corn Chowder With Potato Recipes

CHEESY HAM CHOWDER

Steps:

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

HAM, CORN, AND POTATO CHOWDER

Steps:

• Saute onions in the butter,
• Add ham, soup, milk, potatoes, salt and pepper.
• Simmer on medium to low heat for 20 minutes. (if too thick, add a little more milk).
• Add cream corn and cayenne pepper. simmer on low for 20.
• You want to stir every few minutes or so throughout the process. I serve w/ crusty bread.

CHEESY HAM AND CORN CHOWDER

Steps:

• Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
• Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
• Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

HAM AND CORN CHOWDER

Steps:

• Boil water; meanwhile peel and dice potatoes.
• Boil for about 10-15 minutes (soft but not too mushy).
• Meanwhile, dice up ham, onion, celery.
• In a large saucepan, saute the onion and celery in butter until softened.
• Stir in the flour and stir until well blended, then gradually add milk.
• Bring to a boil while stirring until thickened, about 2 minutes.
• Stir in remaining ingredients and bring to a boil.
• Reduce heat, cover and simmer about 15 minutes or until heated through.

HAM AND CORN CHOWDER

Steps:

• In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.

CREAMY HAM POTATO AND CORN CHOWDER

Steps:

• In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*.
• Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
• Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
• Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
• While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.
• Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.

HAM AND CORN CHOWDER WITH POTATO

Steps:

• Melt butter in a large saucepan over medium heat.
• Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
• Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
• Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
• Just before the potato has finished cooking, add the corn in (just to heat it through).
• While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4)
• When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
• If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
• Serve, garnished with remaining thyme leaves and ham.

POTATO HAM CHOWDER

Steps:

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with bacon, if desired.

HAM AND POTATO CORN CHOWDER

Steps:

• Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
• Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
• Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
• Add the ham and corn, cook until heated and season with salt and pepper.

HAM AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
• Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

CORN AND POTATO CHOWDER

Steps:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.