Recipe by Kaarin
I found the original recipe in Babytalk magazine-a yummy healthy recipe for busy moms! It can be made ahead of time and reheated, and the ingredients can be changed to suit your kids' tastes. I cut everything in bitesized pieces for my kids-they like picking out all the colorful vegetables! Also good without the ham, or with bacon instead. I make this a lot, and recently tried it in the crockpot-it took about 7 hours on high.
Top Review by Marla Swoffer
Loved this! Easy, fast and delicious. I used 3 cups of broth. I didn't peel the potatoes and I didn't have celery or red pepper. For the ham, I subbed real bacon bits. I had frozen corn but I love Trader Joe's canned corn, so I used that. I topped each bowl with grated cheddar and fresh chives from our herb garden--they made a wonderful melted topping (I didn't stir it in and I could taste flavors better that way). I'll definitely keep a can of creamed corn on hand at all times so I can make this wonderful recipe whenever I'm in a pinch...or just in the mood for corn chowder--it's healthy, tasty and versatile.
- 2 -3 cups chicken broth
- 3 medium potatoes, peeled and chopped
- 2 carrots, peeled and diced
- 1 celery rib, diced
- 1 medium onion, diced
- 1⁄2 red bell pepper, diced (optional)
- 2 -3 garlic cloves, minced
- 10 ounces corn kernels, frozen
- 14 3⁄4 ounces creamed corn
- 2 cups cooked ham, chopped (or turkey ham)
- 1 tablespoon Dijon mustard
- 1 cup whole milk
- 1 tablespoon unsalted butter
- salt and pepper
Directions See How It's Made
- In a large saucepan combine potatoes, carrots, celery, onion, pepper and garlic. Add broth to cover. Bring to a boil, then reduce heat and simmer 20 minutes, or until veggies are fork tender.
- Add corn, creamed corn, ham, mustard, milk and butter; simmer another 5 minutes, uncovered.
- Season to taste with salt and pepper.
- Garnish with chopped scallions, bacon or shredded cheese.