Made with the leftover end of baked ham and baby new potatoes, this creamy corn and ham chowder is rich and flavorful, a real bowl of tasty comfort.
It’s summer in the English Channel but that doesn’t always mean hot days. Island weather is extremely variable, often windy and rainy, a combination that feels chilly, even if the temperature is in the 70s F or the early 20s C.
We had one such day last week where this chowder was the perfect meal to warm us from the inside! I had some frozen corn in the freezer that was starting to look a little dried out, so cooking something soupy was a great idea.
I used the trick I employ for frozen peas, measuring the amount I need in a heat proof measuring cup, then pouring boiling water over the frozen vegetables. Drain then repeat. It perks up most wonderfully; the colors become vibrant again, ready for any recipe calling for peas or corn.
Creamy Corn and Ham Chowder
I bought the chunk of ham from the deli counter as a discounted remnant. If your nearby deli doesn’t have something similar for sale, substitute whatever quality ham you can source. This recipe was adapted from one on Spend with Pennies.
Ingredients
2 cups or 275g frozen corn kernels
2 tablespoons butter
1 medium onion
3 cloves garlic
1 lb or 450g new potatoes
12 oz or 340g ham, small cubed
2 cups or 480ml chicken broth
Freshly ground black pepper
2 tablespoons flour
1 1/2 cups or 360ml milk
Fine sea salt and more freshly ground black pepper to taste
Optional for serving:
Sliced green onion tops
Hot sauce
Method
Measure out the corn and pour boiling water over it to cover.
Drain and repeat. This helps rehydrate the frozen corn. If your corn is looking firm and fresh, you can skip this step. Drain again and set the corn aside.
Peel and chop the onion and peel and mince the garlic.
Add the butter, onion and garlic to a pot over medium high heat. Cook, covered, stirring frequently until the onion is translucent.
Cut the ham into small cubes.
Scrub the potatoes clean and cut them into bigger cubes.
When the onion is translucent, add in the potatoes, ham and chicken broth. Give the whole thing a few generous grinds of black pepper.
Bring the broth to a low boil, reduce heat and leave it to simmer for about 15-20 minutes.
Add the corn. Simmer an additional 20 minutes or until potatoes are cooked through and a few pieces are beginning to break down.
In a measuring cup or mixing bowl, add just a little milk to the flour and whisk till you have a thick paste with no lumps.
Add a little more milk and whisk again. Finally add in the rest of the milk and whisk to combine.
Add the milk mixture slowly to the chowder, stirring well. Bring to a low boil. Boil for a few minutes or until slightly thickened.
Taste the chowder and add salt and black pepper as needed. Depending on the saltiness of your ham, you might not need salt at all.
Serve hot with a sprinkling of chopped green onion tops and a little hot sauce, if desired.
Enjoy!
It’s Sunday FunDay and today we are celebrating National Corn Month by sharing recipes with corn. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the link list below.
- Blue Corn Bollos de Mazorca from Culinary Cam
- Corn Cutlets from Sneha's Recipe
- Corn Riblets from Our Good Life
- Cornmeal Sables from Karen's Kitchen Stories
- Creamy Corn and Ham Chowder from Food Lust People Love
- Kenyan Style Corn Curry from Mayuri's Jikoni
- Mexican Street Corn Trail Mix from Amy’s Cooking Adventures
- Pasta with Sweet Corn Pesto from A Day in the Life on the Farm
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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