As the golden rays of autumn filtered through the kitchen window, the comforting aroma of my grandmother’s ham and corn chowder filled the air. I can still vividly recall those crisp October afternoons spent in her cozy home, where the warmth of the stove and the laughter of family mingled with the scent of something delicious simmering away. It was more than just a meal; it was a tradition that united us, weaving stories of past family gatherings into every bite.
Grandma always had a knack for making the most out of the simplest ingredients. Her chowder was a celebration of the harvest, showcasing fresh corn and leftover smoked ham from our Sunday dinner. Whenever she made this dish, it felt like an invitation to gather around the table, share stories, and create new memories. I remember my cousin Sam sneaking in for a taste before it was ready, his eyes wide with anticipation as he proclaimed it would be the best soup ever. Little did he know that those moments, filled with youthful exuberance and familial love, would inspire my own culinary adventures in the years to come.
Now, as I prepare to share my rendition of this cherished recipe, I’m reminded of the importance of family and the comfort that food brings. This Ham and Corn Chowder is rich and hearty, perfect for chilly evenings when all you want to do is snuggle up with a bowl of something warm. The crispy bacon adds a savory crunch, while the creamy base envelops each bite in velvety goodness. It’s a recipe that not only nourishes the body but also feeds the soul, making it ideal for sharing with loved ones.
Whether you’re planning a cozy night in or hosting a gathering, this chowder is sure to be a crowd-pleaser. So grab your favorite spoon, gather your family, and let’s create some new memories around the table, just like Grandma did. I hope this recipe brings you as much joy and comfort as it has brought me over the years.
Making Ham and Corn Chowder
Ingredients
- 4 slices of bacon
- 1/2 medium onion, chopped
- 2 stalks of celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound smoked ham, diced
- 2 large Russet potatoes, peeled and cubed
- 2 cups frozen corn kernels
- 1 pinch cayenne pepper (optional)
- 1/4 teaspoon Italian seasoning
- Salt and pepper to taste
Directions
- Begin by chopping the bacon into small pieces and placing it in a large pot over medium heat. Sauté until crispy, which should take around 10 minutes.
- While the bacon cooks, prepare the vegetables: chop the onion, dice the celery, and peel and cube the potatoes.
- Once the bacon is crisp, transfer it to a plate lined with paper towels, leaving the rendered fat in the pot.
- Add the chopped onion and diced celery to the pot, allowing them to cook in the bacon fat for about 5 minutes until softened.
- Stir in the flour and minced garlic, cooking for approximately 1 minute until the garlic is fragrant.
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Stir well until the flour is fully incorporated.
- Incorporate the heavy cream, frozen corn, diced ham, cubed potatoes, Italian herbs, and cayenne pepper, along with most of the reserved bacon. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to a gentle simmer. Cover the pot partially with the lid and let it cook for 15-20 minutes, stirring occasionally until the potatoes are tender and the chowder thickens.
- Season with salt and pepper to your taste before serving. Garnish each bowl with the remaining crispy bacon on top.
Storing Suggestion
Allow the chowder to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave.
Cooking Tips
For a richer flavor, consider using a smoked bacon variety. You can also add a splash of hot sauce for an extra kick. If you prefer a thicker chowder, blend a portion of the soup before returning it to the pot.
Serving Suggestions
This chowder pairs wonderfully with crusty bread or a fresh garden salad. For an added touch, consider garnishing with chopped chives or fresh parsley.
Ingredient Substitutions
Feel free to swap the smoked ham for diced chicken or turkey. You can use half-and-half in place of heavy cream for a lighter version. For a vegetarian option, omit the meat and add more vegetables like carrots or bell peppers.
Seasonal Variations
In summer, use fresh corn instead of frozen for a sweeter taste. In winter, try adding chopped kale or spinach for a nutritious boost. You can also incorporate seasonal herbs like thyme or rosemary.
Allergen Information
This recipe contains common allergens such as dairy and gluten. Substitute the heavy cream with coconut milk for a dairy-free option, and use gluten-free flour to make it gluten-free.
FAQ:
Can I make this chowder in advance?
Yes, you can prepare the chowder a day ahead. Just reheat it gently on the stove before serving.
How can I thicken the chowder further?
If you prefer a thicker chowder, you can blend part of it in a blender or add an extra tablespoon of flour mixed with water to the pot.
Is it possible to freeze the chowder?
Yes, this chowder can be frozen. Make sure to store it in an airtight container and consume it within 2 months for the best flavor.
What can I serve with chowder?
Chowder goes well with crusty bread, crackers, or a fresh salad. You can also serve it with a side of garlic bread.
Can I add vegetables to this recipe?
Absolutely! Feel free to add vegetables such as carrots, bell peppers, or spinach for additional flavor and nutrition.
How do I know when the potatoes are done?
The potatoes are done when they are tender and easily pierced with a fork. They should be soft but not mushy.
Ham and Corn Chowder
Ingredients
- 4 slices bacon
- 1/2 medium onion, chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock or broth
- 1 cup heavy cream
- 1 pound smoked ham, diced
- 2 large Russet potatoes, peeled and cubed
- 2 cups frozen corn
- 1 pinch cayenne pepper (optional)
- 1/4 teaspoon Italian herbs
- Salt and pepper to taste
Instructions
- Cut the bacon into small pieces and place it in a large pot over medium heat. Cook until it turns crispy, about 10 minutes.
- While the bacon is cooking, chop the onion, dice the celery, and peel and cube the potatoes.
- When the bacon is crispy, transfer it to a plate lined with paper towels. Leave the bacon drippings in the pot.
- Add the chopped onion and diced celery to the pot, cooking them in the bacon fat for 5 minutes.
- Sprinkle in the flour and add the minced garlic, stirring constantly for about 1 minute until fragrant.
- Pour in the chicken stock, making sure to scrape any browned bits from the bottom of the pot. Stir until the flour dissolves.
- Add in the cream, frozen corn, ham, potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon. Increase the heat to high and bring everything to a boil.
- Once it’s boiling, lower the heat to a steady simmer. Cover the pot partially with the lid and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the soup thickens.
- Season with salt and pepper as needed. Serve the chowder with the remaining bacon sprinkled on top.
