Recipe by landlocked #2
This is one of my favorite things my mom would make me growing up. I t is comfort food to me. I hope you enjoy it as much as I do!
Top Review by mom24boys
Good "starter" recipe. We like our chowders thicker so I added a cornstarch slurry toward the end (with the milk). We also find that the corn overpowers most soups, even a corn chowder, so we put that in last and cook just long enough to heat through. I also added 2 more large potatoes as we had extras show up for dinner. (I was actually doubling it already so I used a total of 8 potatoes) Served garnished with chives and Tapatio red pepper sauce along with a basket of hot sourdough bread and butter. Good dinner. [I am stingy with my stars. I only gave 3 stars because this wasn't spectacular as posted; needed just a bit of adjustments. However, that doesn't mean it lacks something... it is a good start that each household can customize or serve as is.]
- 1 tablespoon butter
- 1 small onion, chopped
- 2 (14 1/2 ounce) cans chicken broth
- 2 medium potatoes, diced
- 1 cup ham, cut into 1/2-inch cubes
- 2 cups frozen corn
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup 1% low-fat milk
Directions See How It's Made
- Melt butter in dutch oven and saute onion until clear.
- Add chicken broth, potatoes, ham, corn, salt and pepper.
- Bring to a boil and then simmer for about 30 minutes.
- Add milk, and simmer an additional 5 minutes, until hot.
- Pulse some of the potatoes with an immersion blender to give the base a thicker texture.