Corn and Ham Chowder

Corn And Ham Chowder

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Argie Sirago


A great soup on a cold night. Good with crusty Cuban bread.


★★★★★ 1 vote



  • 1 Tbsp
  • 1 tsp
    vegetable oil
  • 1 medium
    onion, diced
  • 2
    shallots, diced
  • 3/4 c
    ham, cooked and diced
  • 3 c
    potatoes, peeled and cubed
  • 1
    bay leaf
  • 3 Tbsp
    parsley, fresh and chopped
  • pinch
  • pinch
  • 3 c
  • 4 c
  • 2 Tbsp
  • 1/4 c
    basil, fresh
  • ·

How to Make Corn and Ham Chowder


  1. In a large pot, melt butter and oil over medium heat; saute onion and shallots 5 minutes, until softened not brown.
  2. Add potatoes, 2 cups water, bay leaf, parsley, salt and pepper; bring to boil, reduce heat and simmer 30 minutes until potatoes are JUST tender.
  3. Meanwhile warm milk in saucepan over low heat; add warm milk and corn to chowder and stir well.
  4. Put the flour in small bowl.
  5. Take 3 to 4 tablespoons of hot broth from pot and mix with flour to make a paste; slowly add to pot, whisking to make a smooth soup.
  6. Let soup simmer 3 to 5 minutes until thickened and corn is tender, but not soft.
  7. Remove form heat, stir in basil. Sprinkle with paprika.

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About Corn and Ham Chowder

Course/Dish: Chowders Vegetable Soup
Other Tag: Quick & Easy

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