Creamy Chicken, Corn and Ham Chowder

Name: Creamy Chicken, Corn and Ham Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 c chopped onion; 6 clove minced garlic; 3 Tbsp olive oil; 2 1/2 c cooked ham, cubed (I shredded deli ham slices); 3 c chicken stock; 1 1/2 c water; 1 tsp chicken bouillon granules; 4 c red or yukon potatoes, cubed; 4 c frozen corn; 1 3/4 tsp dried thyme; 1 1/4 tsp poultry seasoning; 1 1/4 tsp sea salt; 1/2 tsp pepper; 2 1/2 c cooked chicken breast, cubed; 2 1/2 can(s) evaporated milk, 12 oz each (fat-free if desired); 1 3/4 c milk, divided (low fat if desired); 1/2 c Wondra flour (all-purpose may be used)

By Robynne Glenn
@RobynneG

This hearty chowder is sure to warm you up when it's chilly outside. In a hurry? No problem! You likely have the ingredients on hand in your pantry. Add some crispy crumbled bacon and some sharp cheddar cheese. What are you waiting for?

Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Roby

Blue Ribbon Recipe

This hearty chowder will definitely warm you up on a cold day. It's creamy with a lovely smokey flavor from the ham. There's a pop of sweetness thanks to the corn. The potatoes are tender and the chicken remains very moist in the broth. Seasoned perfectly, this is a fantastic cool weather meal.

Note: We misread the ingredients and added raw chicken. To fix that, we boiled the soup an extra 10 minutes to make sure the chicken was cooked through. The chicken came out super tender. If you don't have cooked chicken handy, raw will work too. Just adjust the cooking time. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

13 Comments

Serves:

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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1 c

chopped onion
6 clove

minced garlic
3 Tbsp

olive oil
2 1/2 c

cooked ham, cubed (I shredded deli ham slices)
3 c

chicken stock
1 1/2 c

water
1 tsp

chicken bouillon granules
4 c

red or yukon potatoes, cubed
4 c

frozen corn
1 3/4 tsp

dried thyme
1 1/4 tsp

poultry seasoning
1 1/4 tsp

sea salt
1/2 tsp

pepper
2 1/2 c

cooked chicken breast, cubed
2 1/2 can(s)

evaporated milk, 12 oz each (fat-free if desired)
1 3/4 c

milk, divided (low fat if desired)
1/2 c

Wondra flour (all-purpose may be used)

How to Make Creamy Chicken, Corn and Ham Chowder

Step-by-Step

In a large saucepan, saute the onion and garlic in oil until onion is tender.
Add ham; cook and stir for 2 minutes.
Stir in the stock, water, potatoes, corn, bouillon, thyme, poultry seasoning, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Add chicken; heat through. Stir in the evaporated milk and 1 1/4 cups milk; bring to a boil.
Combine Wondra and remaining milk until smooth; gradually stir into soup.
Cook and stir for 2 minutes or until thickened.
Top with crisp crumbled bacon and your favorite cheddar cheese. Enjoy!