I love a good hearty soup after the holidays are over. You eat so much heavy foods, sweets, and appetizers that once the new year arrives you’re ready for something new. Most people have a New Year’s resolution to lose weight, and soups are great for that as well. Since it’s also still so cold out, soup hits the spot just right and warms you up from the inside.
I love a good chowder. Corn chowder and clam chowder are some of my all time favorite comforting soups. So while this ham and corn chowder may not help you with your new year’s resolution to eat healthy, it will warm you from your head to your toes! Perfect for the end of winter months!
When I made this for my family, they couldn’t get enough and it was gone, quickly!
One tip with this recipe, is always keep the heat as low as possible, you don’t want to cook your chowder at too high of a heat or it will begin to separate!
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, sliced
- 1/2 cup yellow bell pepper, diced
- 5 tablespoons butter or margarine, divided
- 4 tablespoons flour
- 3 medium red potatoes, peeled and cubed
- 2 cups ham, cubed
- 3 cups corn, divided
- 1-1/2 cups milk, divided
- 3 cups chicken broth
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 cup extra sharp cheddar cheese
- 2 shallots, peeled and sliced very thin
- 1 teaspoon flour
- canola oil
- 1/4 teaspoon salt
|In a large pot or dutch oven saute the onion, garlic, celery, and yellow pepper with 2 tablespoons butter or margarine over medium heat.|
|Immediately add the chicken broth and stir to combine.|
|Add in your potatoes and simmer on medium low until they soften.
You can precook the potatoes to speed this process up.
|While the potatoes are simmering with the broth and veggies, take 1/2 cup of milk and 1 cup of corn and puree it in a blender.|
|Once the potatoes have softened, add the puree milk & corn. Stir to combine.|
|Add the cubed ham, and mix.|
|Add the remaining 2 cups of corn and stir in.|
|Stir in the butter and cheese until they melt, then add the chopped parsley.
|Now add the spices and stir thoroughly.
Heat through and let simmer until the chowder is thickened to your liking.
|Slice up the shallots for garnish, then carefully take the pieces apart and place them in a bowl.|
|Add 1 teaspoon of flour and gently toss the shallots in the flour until coated well.|
|In a frying pan heat a few tablespoons of canola oil, and gently fry the shallots just until golden.|
|Remove from heat and place on a dry paper towel. Sprinkle with salt and let cool.|
|Serve chowder and garnish with fried shallots, shredded cheese, pepper, paprika and a sprig of parsley.|