Smoked Ham, Potato And Corn Chowder


3 1/2 cups diced (skin on) red potatoes, about 1/2” cubes

1/3 cup finely chopped onion

2 cups diced cooked ham, about 1/2” cubes

2 cups corn kernels, fresh or frozen

3 1/4 cups chicken stock

1 – 1 1/2 teaspoon kosher salt

1 – 1 1/2 teaspoon black pepper

4 tablespoon butter

7 tablespoon flour , divided

2 cups plus 2 tablespoon half and half

1/3 cup green onions, chopped whites and greens

1 cup shredded cheddar plus additional for garnish

Crispy bacon for garnish


Combine the potatoes, onion, ham, corn and chicken stock in a large pot.

Bring to just to a boil, then cook over medium heat until potatoes are tender, about 10 to 13 minutes.

In a separate saucepan, melt butter over medium-low heat.

Whisk in 4 tablespoon of flour and cook, stirring constantly for 1 minute.

Slowly whisk in half and half so that lumps don’t form and until 2 cups of half and half has been added.

Continue whisking over medium-low heat until thick, 4 to 5 minutes.

Stir the half and half mixture into the stockpot along with 1 cup of cheese and green onions, and cook soup until heated through.

In a small bowl add the remaining half and half and 2 tablespoon flour and whisk to combine (no lumps).

Pour that mixture into the soup to make it extra thick.

Add in the 1 teaspoon salt and 1 1/2 teaspoon pepper and stir gently.

Taste and add the remaining salt if necessary.

Serve and garnish with cheddar cheese, green onions and bacon.


Best Steak Marinade In Existence

Easy Pineapple Dessert