Iowa Ham and Corn Chowder
Ham and corn are staples here in Iowa. This lovely chowder knows how to combine both for a hearty, comforting meal.
- Ready In:
- 1⁄2 cup onion, chopped
- 1⁄2 cup water
- 1 (14 1/2 ounce) can chicken broth, divided
- 2 cups frozen southern style hash brown potatoes
- 3 tablespoons margarine, melted
- 3 tablespoons flour
- 1 (16 ounce) can creamed corn
- 1⁄2 cup whole milk
- 1 cup ham, diced
- chives or shredded cheese
- Combine onion, water, 1/2 cup chicken broth and potatoes in a large saucepan.
- Cook over medium heat about 10 minutes, or until potatoes are tender.
- Use a spoon or masher to crush potatoes.
- Combine margarine and flour; stir into potato mixture.
- Blend in remaining broth, stirring until thickened.
- Stir in corn, milk, ham and pepper.
- Cook on low heat until chowder is hot.
- Top individual servings with desired garnishes.
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With a few additions, this very simple to throw together Ham & Corn Chowder is exceptional! To the ingredients listed I added 1 can of corn niblets, about 5 slices of Swiss Cheese, some fresh chopped chives and some salt. I did not have the crumbled cooked bacon, but the addition would have been another winner. I am so glad you shared this recipe with us, DuChick! Thank you : ) This recipe is so simple, I am sure to use it whenever I have leftover ham.Reply