Cheesy Ham and Corn Chowder Recipe

Chicken Corn Chowder

This hearty chicken corn chowder is perfect for a cozy meal. A creamy blend of chicken broth, vegetables, ham, and cheese creates a satisfying dish for any occasion. Here's how to make it.

Ingredients

• 2 (15 ounce) cans chicken broth
• cup sliced carrots
• 2 tablespoons chicken bouillon granules
• 3 bay leaves
• teaspoon sea salt
• teaspoon ground black pepper
• teaspoon ground thyme
• teaspoon dried marjoram
• teaspoon garlic powder
• 1 cup peeled and diced potatoes
• cup chopped onion
• cup sliced celery
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cups milk
• 1 (15 ounce) can cream-style corn
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 cup diced cooked ham

Directions

1. In a large Dutch oven, stir together the chicken broth, sliced carrots, chicken bouillon, bay leaves, sea salt, black pepper, thyme, marjoram, and garlic powder. Bring the mixture to a boil, then reduce the heat to medium. Let it simmer for 10 minutes.
2. After 10 minutes, add the diced potatoes and chopped onion to the pot. Continue cooking for another 10 minutes, until the potatoes and onions begin to soften.
3. Add the sliced celery to the pot. Cook for an additional 10 minutes, or until all the vegetables are tender enough to pierce with a fork.
4. While the vegetables are cooking, melt the butter in a separate saucepan over low heat. Once melted, remove the pan from the heat and whisk in the flour until smooth.
5. Return the saucepan to medium heat and slowly add the milk to the butter-flour mixture, whisking constantly. Continue cooking for about 6 to 7 minutes, or until the mixture thickens.
6. Once the white sauce has thickened, pour it into the vegetable mixture in the Dutch oven. Stir everything together well.
7. Add the cream-style corn, shredded Cheddar cheese, and diced cooked ham to the pot. Reduce the heat to low and let the chowder simmer for 10 to 15 minutes, until the ham is heated through and the cheese is melted.

Recipe Tips

• To save time, start making the white sauce right after you add the celery to the vegetable mixture. This will reduce the overall cooking time by about 10 minutes.
• If you're looking for an even quicker version, use canned diced potatoes, canned carrots, and frozen onions. You can also skip the celery. Simply combine the broth, potatoes, carrots, onions, and seasonings in a 5-quart pot. Bring to a boil, reduce heat to medium, and cook for 5 minutes. While the vegetables are cooking, prepare the white sauce. Then combine the sauce with the vegetables, corn, ham, and cheese. Let it simmer for 15 minutes. This will reduce the total recipe time to just 40 minutes.

Nutrition Facts (per serving)