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8
votes
Ham Potato and Corn Chowder Recipe
Comfort food in a bowl! This chowder is loaded with potatoes and corn. Easy soup for a busy weeknight!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
soup
Servings:
5
servings
Calories:
316
kcal
Author:
Anna
Ingredients
1
Tablespoons
olive oil
1
Tablespoons
butter
1
small onion
diced
1
teaspoon
minced garlic
2
carrots
peeled and diced
2
potatoes
(russet, yellow or golden - I used golden), peeled and diced
1
cups
whole kernel corn
2
cups
vegetable or chicken stock
1.5
cups
leftover ham
diced
2
cups
milk
(whole, skim or 2% - I used 2%)
2
Tablespoons
cornstarch
2
teaspoons
Italian seasoning
salt and pepper to taste
US Customary
-
Metric
Instructions
In a large stockpot, heat up olive oil and butter on medium heat.
Add onion and garlic and cook for 3 minutes.
Add carrots and potatoes. Stir together. Add stock and ham. Cook for 10 minutes on medium heat.
In a large measuring cup or medium mixing bowl, whisk together milk and cornstarch.
Add to veggies and stir in well. Add seasoning, stir together.
Cook until potatoes are cooked and chowder thickens, about 10 more minutes.
Refrigerate leftovers for up to 3 days.
Nutrition
Calories:
316
kcal
|
Carbohydrates:
28
g
|
Protein:
15
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Cholesterol:
41
mg
|
Sodium:
1012
mg
|
Potassium:
755
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
4520
IU
|
Vitamin C:
13.4
mg
|
Calcium:
165
mg
|
Iron:
3.6
mg