This ham and corn chowder brings to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer, and loving friends. This one is a Sunday night family favorite.
Ingredients
- chicken broth: 2 cans (15 ounce cans)
- carrots: 0.5 cup (sliced)
- chicken bouillon granules: 2 Tbsp
- bay leaves: 3 piece
- sea salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- ground thyme: 0.5 tsp
- marjoram: 0.5 tsp (dried)
- garlic powder: 0.25 tsp
- potatoes: 1 cup (peeled and diced)
- onion: 0.5 cup (chopped)
- celery: 0.5 cup (sliced)
- butter: 3 Tbsp
- all-purpose flour: 3 Tbsp
- ½ cups milk: 1 piece
- cream-style corn: 1 can (15 ounce can)
- sharp Cheddar cheese: 1 pack (8 ounce pack, shredded)
- cooked ham: 1 cup (diced)
Metric Conversion
Stages of cooking
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Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven. Bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
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Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
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Stir milk mixture into vegetable mixture. Add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.
