Smoked Ham, Potato And Corn Chowder


3 1/2 cups diced (skin on) red potatoes, about 1/2” cubes

1/3 cup finely chopped onion

2 cups diced cooked ham, about 1/2” cubes

2 cups corn kernels, fresh or frozen

3 1/4 cups chicken stock

1 – 1 1/2 teaspoon kosher salt

1 – 1 1/2 teaspoon black pepper

4 tablespoon butter

7 tablespoon flour , divided

2 cups plus 2 tablespoon half and half

1/3 cup green onions, chopped whites and greens

1 cup shredded cheddar plus additional for garnish

Crispy bacon for garnish


Combine the potatoes, onion, ham, corn and chicken stock in a large pot.

Bring to just to a boil, then cook over medium heat until potatoes are tender, about 10 to 13 minutes.

In a separate saucepan, melt butter over medium-low heat.

Whisk in 4 tablespoon of flour and cook, stirring constantly for 1 minute.

Slowly whisk in half and half so that lumps don’t form and until 2 cups of half and half has been added.

Continue whisking over medium-low heat until thick, 4 to 5 minutes.

Stir the half and half mixture into the stockpot along with 1 cup of cheese and green onions, and cook soup until heated through.

In a small bowl add the remaining half and half and 2 tablespoon flour and whisk to combine (no lumps).

Pour that mixture into the soup to make it extra thick.

Add in the 1 teaspoon salt and 1 1/2 teaspoon pepper and stir gently.

Taste and add the remaining salt if necessary.

Serve and garnish with cheddar cheese, green onions and bacon.

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