Indulging in a warm bowl of Ham and Corn Chowder is like wrapping yourself in a cozy blanket on a chilly day. This dish combines the hearty and savory flavors of ham with the sweetness of fresh corn, resulting in a rich, creamy soup that brings comfort and satisfaction. Originating from the Midwest, chowders have long been a staple in American cuisine, where they are cherished for their versatility and nourishing qualities.
Ingredients
Scale:
4 cups diced potatoes (preferably Yukon Gold)
2 cups fresh corn kernels (or frozen)
1 cup diced ham (preferably smoked)
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream (or half-and-half)
1 teaspoon dried thyme
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon olive oil or butter for sautéing
Chopped fresh chives or parsley (optional)
Croutons or crispy bacon bits (optional)
Shredded cheese (cheddar or Monterey Jack, optional)
Instructions
Prepare the Ingredients: Start by washing and dicing the potatoes into bite-sized pieces. Uniform sizes help them cook evenly. If using fresh corn, remove the kernels from the cob. Dicing the ham ensures every spoonful of chowder is packed with flavor. Finally, dice the onion and mince the garlic.
Sauté the Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Base Ingredients: To the pot, add the diced potatoes, corn kernels, and diced ham. Stir everything together to combine.
Pour in the Broth: Add the chicken broth to the pot, ensuring all ingredients are submerged.
