Potato Chowder with Corn and Ham
This velvety, hearty potato chowder with corn and ham is so simple to make and perfect for using up leftover ham.
Servings 6 servings
Calories 358kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 large carrot chopped
- 2 cloves garlic minced
- 2 cups chopped cooked ham
- 1 lb yukon gold or red potatoes cut into 1/2 inch chunks
- 1/4 cup all-purpose flour
- 2 cups milk whole or 2%
- 3 cups low-sodium chicken broth
- 1 can evaporated milk (12 oz or 354 ml)
- 2 bay leaves
- 1 cup frozen corn
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the chopped onions and carrots. Cook for 5 minutes, stirring occasionally, until softened. Stir in garlic and cook until fragrant, 30 more seconds.
- Add the potatoes and ham. Stir in the flour and cook, stirring constantly until flour is absorbed, 1-2 minutes.
- Pour in the chicken broth, milk and evaporated milk. Add the bay leaves. Stir and bring to a simmer. Reduce heat to low and simmer for 15 - 20 minutes, until potatoes are tender and easily pierced with a fork.
- Add frozen corn and cook for 1-2 more minutes. Season to taste with salt and pepper. Ladle into bowls and garnish with chopped parsley if desired.
Nutrition
Calories: 358kcal | Carbohydrates: 27g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 702mg | Potassium: 892mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1970IU | Vitamin C: 12mg | Calcium: 286mg | Iron: 3.5mg