Creamy Ham and Corn Chowder

Submitted by Julesong

"This is a recipe I came up with a few years ago when I had a leftover ham bone from dinner, and it's wonderfully tasty. Good for using the leftovers after Christmas or Easter dinners. Serve with good, crusty bread and be ready to provide seconds. :)"

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 ham bone, with at least 1 cup of meat remaining on bone
• water, to cover
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk (whole milk preferred)
• 1 cups frozen corn or (15 ounce) can corn
• 1 tablespoon dried onion flakes or 1/4 cup freshly minced onion
• 1 -2 clove garlic, minced
• salt and pepper, to taste
• paprika, to taste

directions

1. On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking.
2. Place ham bone flat in the bottom of a pot and add enough water to just cover.
3. Simmer over medium heat for 30 minutes.
4. Remove bone and cut off the remaining tender ham meat; set meat aside.
5. Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength.
6. Skim the fat from the broth.
7. Melt butter in a large pan; remove from heat and mix in flour until smooth.
8. Slowly add 1 cup milk, stirring constantly.
9. Return pan to stove and cook on low heat until milk thickens.
10. Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth.
11. Cook on low for about 15 minutes, but do not boil.
12. Add salt, pepper, and paprika to taste.
13. *Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder.
14. Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.

Reviews

[davissw]

Absolutely a 5 star recipe...delicious!

 

[Auntiedotes]

This is soooo yummy! We had quite a bit of ham left after Easter, so I made 1 1/2 times the recipe for the broth. It's so creamy and wonderfully delicious. Can't wait for the next ham dinner - just so I can make it again! The ultimate comfort food! Thanks for the incredible recipe.

 

[Ann Kerry]

This recipe was great, I urge everyone to try it, my 10 and 11 year olds loved it .. "Mommy when can we have this again" I will make sure I double it the next time. Thank you!!

 

[Pamela B.]

I was looking for an alternative to boring ol'split pea so I gave this recipe a try. I made a few additions though. I added some chopped piemento, an extra 1/2 cup of corn, 1 package of Simply Potatoes hash browns, 1 cup shredded cheddar and several healthy splashes of Tabasco Sauce. This was really delicous and I will make again. Thanks for the idea!!

 

[Spankie]

We like our chowder a little cheesy, so we made a few changes. Peeled and diced 3 small red skin potatoes, steamed for 5 minute, turned off heat and left pan on burner to cool. Rendered fat from the ham with 3 strips of chopped bacon in stock pot. When the bacon was almost cooked to crispy, added 1/2 cup chopped onion and cooked about 3 minutes, then added 3 cloves minced garlic, cooked for 1 minute longer. Empted the pan into a colander lined with paper towels. Returned the pan to medium heat and deglazed pan with 1/2 cup white wine, scraping up the browned bits from the bottom of the pan. Removed from heat, then added milk and flour per recipe. Returned stock pot to burner over medium heat and began slowing adding ham broth and remaining milk 1/2 cup at a time while cooking until thickened. Added remaining ingredients in the recipe with the contentsof the colander, bring to boil, turned down heat to simmer and cooked 20 minutes. Turned off heat, added steamed potatoes and 2 cups of shredded cheddar cheese, cover and let stand 15 minutes. Extremely yummy!