Prep 20 mins
Cook 40 mins
This soup is creamy as well as hearty and filling; easy to prepare and budget-friendly. The corn adds a tiny bit of sweetness to the taste. For variety, you could probably add some peas and/or carrots; shredded cheddar for topping upon serving. Add some nice warm bread to accompany the meal. This recipe is courtesy of Taste of Home Magazine, a 2nd place winner in a soup contest.
- 2 celery ribs, diced
- 1⁄4 cup onion, diced
- 2 tablespoons margarine or 2 tablespoons butter
- 2 tablespoons flour
- 3 cups milk
- 2 cups cooked ham, diced
- 2 cups potatoes, cooked and diced small
- 1 1⁄2 cups frozen corn
- 1 (14 3/4 ounce) can cream-style corn
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon salt
- Boil water; meanwhile peel and dice potatoes.
- Boil for about 10-15 minutes (soft but not too mushy).
- Meanwhile, dice up ham, onion, celery.
- In a large saucepan, saute the onion and celery in butter until softened.
- Stir in the flour and stir until well blended, then gradually add milk.
- Bring to a boil while stirring until thickened, about 2 minutes.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer about 15 minutes or until heated through.
My family loved this chowder. This is now my "go to" ham chowder recipe. Thanks for posting!
This soup is a great way to use leftover ham. I added carrots, garlic, and ham bullion to the soup and a little more cayenne then called for in the instructions. Yummy. Great recipe for a cold night.
Wonderful recipe Dancing Cook, it was awesome. We really enjoyed this tasty chowder. The base was silky, smooth and delicious. Made exactly as written, and I would not change a thing. What a great way to use up leftover ham. A great meal for this cold and stormy night. Served with homemade sour cream biscuits for a terrific meal. Made for Menu tag game.