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Ham and Corn Chowder

4.8
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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner
Ham and Corn Chowder
Ingredients
  • 2 (15 ounce) cans chicken broth
  • 1/2 cup sliced carrots
  • 2 tablespoons chicken bouillon granules
  • 3 bay leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon garlic powder
  • 1 cup peeled and diced potatoes
  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 (15 ounce) can cream-style corn
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1 cup diced cooked ham
Instructions
1
Combine chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder in a large Dutch oven. Heat it up to a boil, then lower the temperature to medium and let it simmer for 10 minutes. Add diced potatoes and chopped onion; continue cooking for another 10 minutes. Next, add sliced celery and cook until all the vegetables are tender enough to be pierced with a fork, taking around 10 minutes more.
2
In a separate pan, melt butter over low heat. Remove the pan from the heat source and blend in flour until it forms a smooth paste. Return the pan to medium heat, gradually adding milk to the butter mixture while continuously stirring, and cook until it thickens, taking about 6 to 7 minutes.
3
Combine the milk mixture with the vegetable mixture. Add frozen corn, shredded Cheddar cheese, and diced ham; reduce the heat to low and let it simmer for 10 to 15 minutes, or until the ham is heated through and the cheese has melted.