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Ham and Corn Chowder Recipe

Recipe by: odycal

"I came up with this after trying to figure out what to do with some leftover ham bits, and, so far, everyone loves it."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook40 m
  • Ready In1 h
  • 1Heat 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.
  • 2Mix 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 459 cals
  • 1 tablespoon olive oil, or as needed
  • 1 onion, diced
  • 3 red potatoes, quartered, or more to taste
  • 1/2 cup cubed cooked ham, or to taste
  • 3 cups heavy whipping cream
  • 1 (15 ounce) can creamed corn
  • 1 (12 ounce) package frozen corn kernels
  • 1 cup 2% milk
  • 1/2 cup water
  • 1 cube chicken bouillon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    459
    23%
  • Fat:
    37.5
    58%
  • Carbs:
    28
    9%
  • Protein:
    7.3
    15%
  • Cholesterol:
    130
    43%

Based on a 2,000 calorie diet

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