HAM CORN CHOWDER

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Ham corn chowder is a delicious chowder your family will love.

Ham Corn Chowder-The Southern Lady Cooks

This ham corn chowder is a wonderful way to use up cooked ham for any meal.  It is definitely a comfort food meal and we love it with my recipe for cornbread muffins or our Southern fried hoecakes.  This soup keeps well for several days in the refrigerator and I see no reason why it couldn’t be frozen.  You could also cut the recipe in half.

Ham corn chowder is a great way to use up leftover holiday ham from Easter, Christmas or Thanksgiving.

3 slices bacon

1 tablespoon bacon drippings

2 tablespoons butter

1/2 cup chopped onion or green onion

1 cup diced carrots

1/2 cup chopped celery, (optional)

1/4 cup flour

1 (15 ounce) can chicken broth

1 (15 ounce) can evaporated milk (can us regular milk)

1 cup water

4 medium potatoes, peeled and diced

2 cups chopped, cooked ham

2 cups frozen corn

1/2 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon minced garlic

Fry bacon until crisp. Remove from skillet and set aside.  In a soup pot combine 1 tablespoon bacon drippings and 2 tablespoons butter.  When butter is melted, saute’ onions, carrots and celery in butter.  Add flour and stir in chicken broth, milk and water, stirring to combine.  Turn heat to simmer and add potatoes, ham, corn, black pepper, salt and garlic.  Cook on low until potatoes and carrots are done, stirring occasionally, for about 20 to 25 minutes.  Serve with crumbled bacon, shredded cheese and fresh parsley on top as garnishes.  Makes about 10 servings.  Enjoy.

Ham Corn Chowder - The Southern Lady Cooks

Ham Corn Chowder
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This Ham Corn Chowder is wonderful to enjoy on a cold day! Perfect for using leftover ham from the holidays. 

Course: Main Course
Cuisine: American, southern
Keyword: chowder, easy soup, ham chowder, ham recipes
Servings: 10 servings
Author: The Southern Lady Cooks
Ingredients
  • 3 slices bacon
  • 1 tablespoon bacon drippings
  • 2 tablespoons butter
  • 1/2 cup chopped onion or green onion
  • 1 cup diced carrots
  • 1/2 cup chopped celery (optional)
  • 1/4 cup flour
  • 1 15 ounce can chicken broth
  • 1 15 ounce can evaporated milk (can us regular milk)
  • 1 cup water
  • 4 medium potatoes peeled and diced
  • 2 cups chopped cooked ham
  • 2 cups frozen corn
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon minced garlic
Instructions
  1. Fry bacon until crisp. Remove from skillet and set aside.  In a soup pot combine 1 tablespoon bacon drippings and 2 tablespoons butter.  When butter is melted, saute' onions, carrots and celery in butter.  Add flour and stir in chicken broth, milk and water, stirring to combine.
  2. Turn heat to simmer and add potatoes, ham, corn, black pepper, salt and garlic.  Cook on low until potatoes and carrots are done, stirring occasionally, for about 20 to 25 minutes.  Serve with crumbled bacon, shredded cheese and fresh parsley on top as garnishes.  Makes about 10 servings.

 

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4 Comments

  1. I wish you would post nutritional information with your dishes.

  2. Thanks for this delicious ham corn chowder

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