Creamy Corn Ham Chowder
Corn Ham Chowder recipe
Yield
2 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | small |
onions
chopped |
|
| 1 | cup |
ham
cubed |
*
|
| 3 | medium |
potatoes
peeled and cubed |
|
| ½ | cup |
water
|
|
| 1 | x |
salt and black pepper
|
*
|
| 16 | ounces |
corn kernels, canned
cream-style or regular |
|
| 2 | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 1 | small |
onions
chopped |
|
| 237 | ml |
ham
cubed |
*
|
| 3 | medium |
potatoes
peeled and cubed |
|
| 118 | ml |
water
|
|
| 1 | x |
salt and black pepper
|
*
|
| 462.4 | ml/g |
corn kernels, canned
cream-style or regular |
|
| 473 | ml |
milk
|
|
Directions
Melt butter and sauté onions until soft and transparent.
Add the ham, potatoes, water, salt and pepper (to taste) and cook, covered, until the potatoes are done (easily pierced with a fork).
Add the corn and the milk and heat thoroughly.
Do NOT boil.
Serve with fresh bread.
- If you don't have any ham, you can substitute 6 slices of bacon.
Fry up the bacon and remove from the pan.
Sauté the onions in the bacon fat and continue from there.
Crumble the bacon and add with the milk and corn instead of with the potatoes.
Bacon gives a slightly different flavor.
Note that many stores offer canned ham in 6¾ ounce cans, packaged like tuna fish.
