Hearty, creamy chowder loaded with smoked ham, potatoes, and sweet corn.
Can you believe we have just two more summer days left?! I’m a bit sad about it, but I’m excited about fall seasonal things. Call me crazy…I’ve already picked up some mini pumpkins and gourds to decorate the apartment with! :) And I have waited long enough…for soups, chowders, chilis, and everything warm and cozy. To kick things off, I’ve got a hearty, creamy chowder loaded with smoked ham, sweet corn, and potatoes.
It’s so filling and warming — the ULTIMATE comfort food!
This creamy chowder is a stand out in my soup collection and I hope it makes it to your recipe rotation.
For this recipe, I used Boar’s Head SmokeMaster™ Black Forest Ham which is naturally smoked with imported German beechwood. The ham gives the soup a delicious, distinct flavor, and just the perfect amount of smokiness.
I’d like to try my hands at smoking meats , but sometimes it’s much easier to pick up smoked meat from the deli counter. I love adding smoked ham to creamy dishes like broccoli gratin and mac and cheese. Try adding some diced smoked ham next time you make scalloped potatoes — it’s really good!
For a chance to win a gift card, enter the Boar’s Head Smoke House Rules sweepstakes by sharing your own culinary rules for creating the perfect smoked recipes.
- 2 tbsps unsalted butter
- 1 large onion, diced
- 1 medium carrot, peeled and diced
- 3 tbsps all-purpose flour
- 2 cups milk
- 2 cups low-sodium chicken broth
- 2 russet potatoes, peeled and diced
- ¼ tsp dried thyme
- 8 oz Boar’s Head SmokeMaster™ Black Forest Ham, diced
- 1 cup corn kernels
- Salt and pepper, to taste
- 4 slices bacon, cooked and crumbled
- 1 tbsp fresh parsley, chopped
- In a stock pot or Dutch oven, melt butter and saute onions and carrots until tender, about 5 minutes. Stir in flour until blended.
- Gradually whisk in milk and chicken stock and bring to a boil.
- Add potatoes and thyme. Simmer on low for 15 minutes or until potatoes are tender, stirring occasionally.
- Add ham and corn, and cook for additional 5 minutes. Season with salt and pepper to taste.
- Garnish with bacon and parsley; serve immediately.
*As the potatoes cook, the soup will thicken up. Add more milk or chicken broth if necessary until desired consistency is reached.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.