Prep 10 mins
Cook 30 mins
That last little bit of ham--from Christmas or other fine dinner. I just love leftovers!
- 3 medium potatoes
- 1 red onion (diced)
- 1 cup cooked ham (cubed, include some fat)
- 1 (15 ounce) can creamed corn
- 1⁄2 cup frozen corn
- 6 ears baby corn (optional)
- 1⁄2 cup 1% low-fat milk
- 1⁄2 cup white wine (a light delicate semi-dry table wine works best)
- 1⁄4 teaspoon pepper
- Peel, cube, and boil potatoes (reserve 1/2 cup liquid).
- While potatoes cook, about 20 minutes, dice ham including some fat.
- Sauté diced onion in ham and fat until clear.
- When potatoes are done, drain all but preferred amount of water, using pot for chowder.
- Put onions, ham, and corn (creamed, frozen, and baby ears) into pot and simmer.
- Add wine.
- When done add milk and bring back up to temperature.
- Salt and pepper to taste.
Made for a wonderful lunch, Barb!! What a haven for left-overs (had 1/2 can of creamed corn and about 1/2 cup cubed ham; tasty and quick, since I left out the potatoes (and the baby corn). THANKS for posting. Made for the BellyWarmers event in Cooking Photos.
This was delicious! And super easy. It did take some time, but the flavor was definitely worth it. I left out the baby corn and white wine (for the kids), and served with Recipe #201122, which was perfect for getting that last bit of chowder in the bowl! I didn't think there was enough liquid (I added 1/2 c. water to compensate for the wine omission), but was pleasantly surprised. Thank you so muchf or posting! This definitely is a keeper for our ham loving family!