Prep 15 mins
Cook 15 mins
Creamy ham chowder. Perfect for winter nights and quick dinners. This is another of my mother's Geraldine Lefever recipes she used while we were growing up. Our children have loved it too!
- 1 cup thinly-sliced onion
- 2 tablespoons butter
- 1 cup diced cooked potato
- 2 cups cooked corn, drained (15 oz. can)
- 1 cup diced cooked ham (can be 1/2 lb.deli ham chunk)
- 1 (10 1/4 ounce) can cream of mushroom soup
- 2 1⁄2 cups milk
- salt and pepper
- Cook onion in butter til soft, not brown.
- Combine with all else, and heat.
This is great. I added a handful of chopped green peppers and some fresh mushrooms with the onions. Also, after I started making this I discovered that there wasn't any milk, so I used frozen creamed corn instead of regular corn for creaminess and then added some of the water from cooking the potatos. This is a wonderful dish and I have now made it twice this week to use up leftover ham.
This was very excellent, my family loved it. I have already gave this recipe to a friend. It is fast and easy to make, short cooking time and makes a great meal if you are in a hurry, I added celery very thinly chopped and a cooked 2 carrot diced with the potato, to add color and taste to the dish. I used red potato keeptthe skin.
This is a wonderful so easy recipe to make, it was absolutly delicious. My husband raved about it, and how good it would taste with shrimp or chicken also. If you love chowder, you won't be disappointed !