Ham and Red Potato Corn Chowder
A creamy chowder soup filled with baby red potatoes, corn and chunks of ham. The perfect post holiday soup to use up all the leftover ham or some stashed away ham in the freezer.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1 tbsp olive oil
- 3 tbsp butter
- 1/2 yellow onion, chopped > add a pinch of salt at this step
- 3 garlic cloves, minced
- 2 tbsp flour
- 2 c chicken broth
- 1 c half and half
- 1 lb red baby potatoes, quartered
- 1 c frozen corn
- 2 c chopped up ham, can sub Canadien bacon
- A pinch of fresh or dry thyme
- pepper
- Optional: green onions for garnish
Instructions
- Add olive oil and butter to a pan on med/low heat
- Saute the onions and garlic with some fresh pepper (sprinkle on a pinch of salt) until translucent, 3-5 minutes
- Stir in the flour, cook this for 1 minute
- Pour in the chicken broth and half and half, bring to a boil
- Add the quartered potatoes, frozen corn, ham and thyme
- Turn heat down to low, cover and simmer 30 minutes
- Serve
Notes
You do not need to add extra salt because the ham is salty
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 474Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 93mgSodium: 1209mgCarbohydrates: 40gFiber: 3gSugar: 6gProtein: 26g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.