HAM AND CORN CHOWDER RECIPES

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CHEESY HAM & CORN CHOWDER RECIPE: HOW TO MAKE IT



Cheesy Ham & Corn Chowder Recipe: How to Make It image

When the day calls for a warm bowl of chunky soup, we make a big pot of the goods—potatoes, corn, ham and cheese. —Andrea Laidlaw, Shady Side, Maryland

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 08 hours 55 minutes

Prep Time 25 minutes

Cook Time 08 hours 30 minutes

Yield 12 servings (3-3/4 quarts).

Number Of Ingredients 13

1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
4 cups fresh or frozen corn, thawed (about 20 ounces)
4 cups cubed deli ham
2 small onions, chopped
4 celery ribs, chopped
4 garlic cloves, minced
1/4 teaspoon pepper
3 cups chicken broth
2 tablespoons cornstarch
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup sour cream
3 tablespoons minced fresh parsley

Steps:

  • Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

Nutrition Facts : Calories 291 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 974mg sodium, CarbohydrateContent 23g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 19g protein.

MUSHROOM CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE …



Mushroom Corn Chowder Recipe: How to Make It - Taste … image

Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. —Elaine Krupsky, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups sliced fresh carrots
1 cup chopped celery with leaves
3/4 cup sliced fresh mushrooms
3 green onions, sliced
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups 2% milk
1-1/2 cups frozen corn, thawed
1/2 cup cubed fully cooked ham
1/2 teaspoon seasoned salt
1/2 cup cubed Velveeta
Additional chopped celery leaves, optional

Steps:

  • In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Nutrition Facts : Calories 184 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 652mg sodium, CarbohydrateContent 15g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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CHEESY HAM & CORN CHOWDER RECIPE: HOW TO MAKE IT
When the day calls for a warm bowl of chunky soup, we make a big pot of the goods—potatoes, corn, ham and cheese. —Andrea Laidlaw, Shady Side, Maryland
From tasteofhome.com
Reviews 4.6
Total Time 08 hours 55 minutes
Category Dinner, Lunch
Calories 291 calories per serving
  • Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.
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EASY HAM AND POTATO CORN CHOWDER RECIPE - PILLSBURY.COM
This is a soup worth serving for any occasion, from weeknight dinners to date nights in to dinner parties with friends. Cozy up to a bowl filled with potatoes, corn and ham in a thick, creamy soup and you’ll instantly understand why this chowder is rated five stars.
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Calories 330 per serving
  • Stir in whipping cream; heat 2 to 3 minutes or until heated through. Garnish with additional thyme leaves.
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MUSHROOM CORN CHOWDER RECIPE: HOW TO MAKE IT
Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. —Elaine Krupsky, Las Vegas, Nevada
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 184 calories per serving
  • In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.
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Corn really stars in this delectable recipe—it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.—Carol Sundquist, Rochester, New York
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Calories 233 calories per serving
  • Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.
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