Ham, Potato, and Corn Chowder
An excellent way to use leftover holiday ham and sweet corn saved from the summer harvest. North Iowa has many pork producers, but look for the ones selling direct-to-consumer; you’ll be pleasantly surprised at the improved flavor and quality. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Ingredients
- 1 tbsp olive oil divided
- 1 1/2 cup smoked ham*
- 1 onions* diced
- 1/2 cup carrots* diced
- 1/2 cup celery* diced
- 2 cloves garlic* minced
- 3 tbsp butter
- 3 tbsp flour
- 3/4 tsp thyme* dried
- 3/4 tsp oregano* dried
- 1/8 tsp cayenne pepper optional
- salt + pepper to taste
- 3 cup milk of choice
- 1 1/2 cup chicken broth*
- 2 cups potatoes* diced, peeled optional
- 1 1/2 cup sweet corn*
- 1 c cheddar cheese Shredded, optional
- fresh herbs optional, for serving
Instructions
- In large soup pot or cast iron skillet heat 1/2 tbsp olive oil over high heat. Add chopped ham and saute for 1-2 minutes until lightly browned. Removed to a paper-towel-lined plate.
- Add remaining 1/2 tbsp olive oil to pot. When oil is shimmering add onion, carrots, and celery. Cook for 4-5 minutes until the onion is translucent. Add garlic and cook, stirring for another minute.
- Add melted butter to the veggies in the pot and stir until melted. Sprinkle in the flour and stir for 1 minute to cook off the raw flour flavor. Add the herbs and cayenne pepper if using. Stir for 30 seconds to combine.
- Pour in 1 cup of mil and whisk until the mixture begins to thicken. Pour in the remaining 2 cups of milk. Whisk continually for 1-2 minutes as mixture thickens. Add in the chicken stock and whisk well until combined.
- Bring soup to boil, then lower the heat to medium and add the potatoes.
- Cook for 8-10 minutes or until potatoes are fork tender. Stir occasionally making sure to scrape the bottom to continue thickening the soup. If the soup thickens too much, add additional broth.
- When potatoes are tender, stir in corn and ham. Reduce heat to low and allow corn and ham to heat through. Add shredded cheese if using. Once he cheese is melted remove soup from heat and pour into bowls to serve. Garnish with fresh herbs if desired.
Nutrition
Calories: 429kcalCarbohydrates: 33gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 71mgSodium: 874mgPotassium: 785mgFiber: 3gSugar: 10gVitamin A: 2519IUVitamin C: 19mgCalcium: 318mgIron: 2mg
