Potato Corn Chowder Recipe | Little Luna
Potato Corn Chowder Recipe | Little Luna
This cheesy potato and corn chowder is packed with delicious ingredients like chunks of potatoes, diced carrots, and ham. It’s so cheesy and creamy, it’s impossible not to love it!
Thick and creamy chowder is one of my favorite things to eat on cold days! Be sure to try our Clam Chowder and Chicken Corn Chowder.
Corn Chowder Potatoes + Ham
I’m pretty sure I’ll eat anything with the word “cheesy” in it. However, cheese isn’t the only good thing in this cheesy ham chowder. It’s packed with delicious ingredients like chunks of potatoes, corn, diced carrots, and ham. Ok! You can even add bacon bits on top for extra flavor.
What is chowder? Chowder is a thick, thick soup usually made with white sauce. You can easily adjust the thickness of the chowder by:
- Thicker: Mash and stir some potatoes. You can also take ½ c stock and place it in a separate bowl. Mix 1-2 tablespoons of flour into a bowl. After mixing, return it to the main stock pot. Repeat until desired thickness is achieved.
- Thinner: Add more milk, water, or broth in 1-2 tablespoon increments. Stir to add more as needed.
With all these hearty ingredients and healthy chunks of veggies, you can bet this chowder will fill you up!
How to Make Potato Corn Chowder
bacon. Cook bacon in a medium saucepan until crisp, remove and drain on paper towels.
radish. Without removing the bacon grease, add the carrots and sauté until tender.
broth. Add flour and stir until combined. Slowly add milk, chicken broth and water. Bring to a boil and cook for 2 minutes. Stir until thickened. Add potatoes, corn, broth and pepper.
simmer. Reduce heat and simmer, uncovered, for 35 minutes or until potatoes are tender. Add ham, bacon and cheese. Stir and serve.
Cylinder: Cook bacon in a medium saucepan until crisp, remove and drain on paper towels. Without removing the bacon grease, add the carrots and sauté until tender. Add flour and stir until combined. Slowly add milk and whisk until combined and creamy. Pour all ingredients except bacon, ham, and cheese into the crock pot.
Cook until the chowder thickens and the potatoes are tender. Low for about 5-8 hours or high for about 3-4 hours. Add ham and cheese. Stir and heat for an additional 10-15 minutes. Add bacon and serve.
Tips, Services and Storage
Tip:
- Our favorite way to make bacon is in the oven. You can follow this recipe on our website.
- If you don’t have bouillon granules, just take a nugget and crush it to measure out 2 teaspoons.
Serve with your ham chowder:
storage: Leftover soup can be kept covered in the refrigerator for 2-3 days. Freezing is a bit tricky because textures change when frozen. I recommend mashing the potatoes to reduce the possible floury texture that may develop. Store soup in freezer-safe containers for 1-2 months. Thaw in the refrigerator and heat slowly over low heat. Add milk as needed to help smooth the soup.
For more ham recipes try:
Course Main Course, Soup
American food
Prep time 5 minutes
1 hour cooking time
Total time 1 hour 5 minutes
10 servings
Calories 414 kcal
by Lil’ Luna
- 10 slices diced bacon
- 1 cup diced carrots
- 3 tablespoons all-purpose flour
- 3 1/2 cups milk
- 1 1/2 cups water
- 2 1/2 cups diced potatoes
- 1 cup chicken stock
- 1 can whole corn drained (15.25 oz can)
- 2 teaspoons chicken essence granules
- Appropriate amount of pepper
- 3 cups shredded cheddar cheese
- 2 cups diced ham, fully cooked
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Cook bacon in a medium saucepan until crisp, remove and drain on paper towels. Without removing the bacon grease, add the carrots and sauté until tender. Add flour and stir until combined. Slowly add milk, chicken broth and water. Bring to a boil and cook for 2 minutes. Stir until thickened.
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Add potatoes, corn, broth and pepper. Reduce heat and simmer, uncovered, for 35 minutes or until potatoes are tender. Add ham, bacon and cheese. Stir and serve.
Adapted from www.tasteofhome.com