This creamy chowder recipe brings together the rich flavors of ham and the sweetness of corn, complemented by tender potatoes. It's a dish that not only warms the body but also comforts the soul.
Ingredients
Scale:
4 cups diced potatoes (about 4 medium potatoes; Yukon Gold or Russet work best for their creamy texture)
1 cup diced ham (smoked or leftover ham works well; feel free to use honey-baked ham for added sweetness)
1 cup corn kernels (fresh or frozen; use fresh sweet corn in season for maximum flavor)
1 medium onion, diced (yellow onions provide a balanced sweetness)
2 cloves garlic, minced (fresh garlic is ideal; adjust according to taste)
4 cups chicken broth (homemade broth adds depth, but store-bought works perfectly too)
1 cup heavy cream (for richness; half-and-half can be used for a lighter option)
2 tablespoons butter (unsalted is preferred for better control of seasoning)
1 teaspoon dried thyme (fresh thyme can be used for a more vibrant flavor)
Salt and pepper to taste (around 1 teaspoon salt and ½ teaspoon pepper is a good starting point)
Chopped fresh parsley or chives (adds color and freshness to the dish)
Crumbled bacon (optional; provides a delightful crunch and smoky flavor)
Instructions
Begin by washing and dicing the potatoes into small cubes, about ½ inch in size.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.
Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, add the diced ham and corn kernels to the pot. Stir in the dried thyme, salt, and pepper. Let the chowder simmer for an additional 5 minutes.
Pour the heavy cream into the pot, stirring gently to combine. Allow the chowder to heat through for another 5 minutes, but do not let it boil.
Taste the chowder and adjust seasoning as needed, adding more salt or pepper to suit your palate. Serve hot, garnished with chopped parsley or chives and crumbled bacon if desired.
