A mouthful to say and to eat, Ham-Potato-Corn Chowder brings deliciousness to every filling bite!
While soups are good any time of year, we often make them more frequently when the weather turns chilly. With blistering heat across many parts of the country, it may be hard to think about that right now, but a lot can change in a few short weeks. That’s why readily available recipes like ham-potato-corn chowder are good.
Let’s talk about chowder for a few minutes. How is it different from soup? The answer is not as cut and dried as you might think. Soup has many subcategories, including broth, consommé, bisque, bouillon, pureé, cream, and more. Some soups are thin; others are thick. Potage is a thick soup category that includes porridge and stew. Soups can be hot or cold, with several requiring no cooking, such as gazpacho.
Chowder is a thick, rich, creamy soup, often with chunks of seafood, meat, and vegetables. Potatoes are most often associated with chowders. While many types of chowder feature milk or cream, others, such as Manhattan clam chowder, have a tomato base. Chowder is typically a hot, not a cold soup.
Chowder’s earliest mention (that we know) is from a 1751 poem published in the Boston Evening Post. The writer was anonymous, and the poem highlights a chowder recipe featuring thin slices of pork, fish, seasonings, and soaked biscuits piled high in layers, then smothered in water and a bottle of claret wine. This recipe does not allow stirring as it is meant to simmer in layers.
Why this is the perfect after-holiday chowder
Holidays are times when we cook large meals for family and friends. There are always plenty of leftovers (unless your great aunt or uncle made a large doggie bag for themselves). You can use those leftovers to make delicious soups and chowders. I love leftovers, but you can only eat them so many days in a row before they get boring. Turning them into soups, stews, or chowders provides a different flavor sensation.
Although the recipe calls for cooked, diced ham, you can use leftover turkey to make this chowder. Non-red meat eaters or those who prefer turkey bacon should cook the bacon in 2 tablespoons of olive oil to mimic the fat you would get from regular bacon.
How do I store leftovers?
Making this chowder a day ahead is always a good option, as soups, stews, sauces, and chowders taste better after they’ve had time for the flavors to meld. You can store the chowder in an airtight container in the refrigerator for up to 4 days. While you can freeze it for up to 3 months, soups with potatoes and dairy don’t always freeze well, as the texture changes. The flavor, however, will still be delightful.
Serving suggestions
You don’t need much to go with this ham-potato-corn chowder, except maybe some bread. For something different, try these savory Cheese Scones. I love a chocolatey dessert after a hearty bowl of chowder, and these Peanut Butter Brownies are the perfect ending to a delicious meal. If you like this chowder, another great recipe is this one for Corn Chowder.
Ham-Potato-Corn Chowder
Ingredients
- 4 slices bacon chopped
- 1 medium onion diced
- 2 celery ribs chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 pounds russet potatoes peeled and diced
- 2 cups cooked ham diced
- 2 cups corn kernels fresh or frozen
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, cook the chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.
- Add the diced onion, chopped celery, and minced garlic to the pot with the bacon fat. Sauté until the onions are translucent.
- Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for about 1 minute to remove the raw flour taste.
- Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Add the diced ham, corn, and heavy cream to the pot. Season with salt and pepper. Cook for an additional 10 minutes, or until heated through.
- Serve the chowder hot, garnished with the crispy bacon.
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