flowerHam & Potato Corn Chowder

My hubby had been craving a chowder for a few days now…since it’s so cold outside it was a good day to make one.

I like mine thick but not so thick that it’s like paste.

So I got up with that on my mind to make today.  It came together quickly and it doesn’t make a huge pot but enough for the two of us and a bit to freeze or for tomorrow.

So here goes;

Ham & Potato Corn Chowder:

  1. 2 carrots, diced
  2. 2 stalks of celery, diced
  3. 1 1/2 lbs of potatoes, diced
  4. on onion, diced
  5. 1 cup of corn (I used frozen)
  6. 8oz of cooked ham, diced
  7. 3 cloves of garlic, minced
  8. 1 tsp thyme
  9. 1/4 cup flour (for making the roux)
  10. 3 TBS of butter, melted
  11. 2 cups of chicken stock
  12. 2 cups milk
  13. salt & pepper to taste
  14. a bit of olive oil to sprinkle in the pan to saute veggies…


  • in a deep skillet put some olive oil enough to sauté your onion, celery, carrot & garlic, salt & pepper..saute till onion becomes translucent then add thyme
  • In a small bowl add melted butter, add flour to that to make the roux, mix well till there are no lumps….set aside
  • once veggies have been sautéed…add roux and mix in well (it will melt again in the pan)
  • add chicken stock and milk
  • add ham and potatoes
  • Boil gently till potatoes & carrots are cooked
  • add corn and let simmer for about 5 minutes,  DONE!
  • add more salt & pepper if needed
  • serve with a bit of bacon on top if you wish


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