Ham and Potato Corn Chowder

Despite the fact that it’s far spring we had snow right here for Easter.

so the first issue that I did with my leftover ham was to make a comforting and creamy ham and potato corn chowder!

Ham and Potato Corn Chowder

Servings

8

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

702

kcal

Ingredients

  • 1 Small Onion chopped fine

  • 4 Cups Russet Potatoes chopped and boiled until tender

  • 1/3 Cup Flour

  • 6 Tablespoons Butter unsalted

  • 2 Cups Heavy Cream

  • 2 1/2 Cups Chopped Ham

  • 4 Cups Milk

  • 2 Cups Half and Half

  • 3 Cups Corn

  • 1 Cup Vegetable or Chicken Broth

  • Salt and Pepper to taste

  • 2 Bay Leaves

  • 1 Teaspoon Oregano

  • 1/4 Teaspoon Nutmeg

Directions

  • Make sure you’ve started by boiling the potatoes until tender.
  • Drain and set aside.
  • Heat a large dutch oven over medium heat and add the butter and melt down.
  • Add the onion and cook for 1-3 minutes or until translucent and tender.
  • Quickly add the flour and stir with a wooden spoon for about 30 seconds and add the ham, stirring again to coat everything in the roux.
  • Pour in all of the milks and seasonings as well as the bay leaves.
  • Bring to a boil and then turn down to a simmer until thickened, about 15 minutes.
  • Add the potatoes and corn as well as the salt and pepper to taste.
  • Continue to cook for about 30 minutes then remove the bay leaves and serve.

Article Source : www.yummly.com/recipe/Ham-and-Potato-Corn-Chowder-1492631#directions

Angela Florence