Grandma Jackie's Ham & Corn Chowder
The measurements are approximate as this passed down recipe has always been "eyeball it"!
I have this recipe doubled so that I can fill my large soup pot. This disappears fast at my house so I make as much as I can!
- 3/4 lb
- 6 Tbsp
- 3/4 - 1 c
- 6 c
- 8 c
- potatoes, peeled & cubed
- water to cover potatoes, or to fill pot about 1/2 way
- 4 c
- ham, cubed
- 1 can(s)
- corn nibblets ( 1 lg. can or 2 sm. cans)
- salt & pepper to taste
- onion, diced
- 2 tsp
- garlic powder, to taste
- 3 - 4 Tbsp
- dried parsely
- 1 - 2 Tbsp
- olive oil
How to Make Grandma Jackie's Ham & Corn Chowder
- 1In a large skillet, fry bacon until very crispy. Remove bacon from pan & set aside, leaving bacon drippings in pan. Add butter to bacon drippings & melt over low heat. Add flour a little at a time and stir in until a paste forms. Whisk milk into flour paste and heat over medium heat until paste dissolves & sauce/rue beings to thicken. Be careful to stir enough that the milk does not burn on the bottom of the pan.
- 2Meanwhile, in a large soup pot, saute onions in oil until translucent. Add potatoes & enough water to just cover potatoes & bring to a boil over high heat. Add salt & garlic powder, and lower heat once it comes to a boil. Cook until potatoes are done, but be careful not to over cook potatoes. Once cooked, add the white sauce/rue to the potatoes and water. Stir well.
- 3Add the diced ham & the corn to the soup. Add salt, pepper & parsley. Chop the crisp bacon up into tiny pieces and add to the soup. Stir & simmer over low heat for about 30 minutes, stirring occasionally. If chowder seems to "pasty" tasting or thick after it simmers...add some more water & simmer a while longer.