Corn and Ham Chowder

Corn And Ham Chowder Recipe

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Argie Sirago


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


★★★★★ 1 vote



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

How to Make Corn and Ham Chowder


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

Show 4 Comments & Reviews

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