Smoked Ham Corn Chowder Food

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Ham and Corn Chowder with Potato image

A hearty, creamy soup made using leftover Christmas ham (or store bought leg ham). Refer to Note 5 for a shortcut way of making this soup which will let you get this soup on the table in just 15 minutes. Make this a more complete meal by adding extra vegetables! I often add frozen diced vegetables - just add it when you add the corn into the soup. This serves 3 normal people or 2 very hungry people. It is a very filling soup!

Provided by Nagi | RecipeTin Eats

Categories     Soup

Time 25m

Number Of Ingredients 14

1 1/2 cups ham (, roughly chopped (Note 1))
1/2 tbsp olive oil
3 tbsp butter
1 garlic clove (, minced)
1 small onion (, diced (or half large onion) (yellow, brown or white))
2 potatoes (, peeled and diced into 8mm / 1/3" cubes (Note 2))
1 1/2 cups frozen corn ((or drained canned corn))
5 tbsp flour
2 cups milk ((I use low fat but full fat will work too))
1 cup chicken stock
1 1/2 - 2 cups water
1 1/2 tsp fresh thyme leaves ((or 1 tsp dried thyme), plus extra for garnish)
1/2 tsp salt
Black pepper


  • Melt butter in a large saucepan over medium heat.
  • Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
  • Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
  • Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
  • Just before the potato has finished cooking, add the corn in (just to heat it through).
  • While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4)
  • When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
  • If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
  • Serve, garnished with remaining thyme leaves and ham.

Nutrition Facts : ServingSize 687 g, Calories 463 kcal, Carbohydrate 60.3 g, Protein 19.9 g, Fat 16.9 g, SaturatedFat 9.4 g, Cholesterol 39 mg, Sodium 1389 mg, Fiber 6.3 g, Sugar 14.3 g


Smoky Cheddar, Ham and Corn Chowder image

When I'm making a pot of Smoky Cheddar Corn Chowder, no one misses dinner. Smoked cheese the flavor to another level. -Danielle Crawford, Pelzer, SC

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2 quarts).

Number Of Ingredients 7

1 fully cooked boneless ham steak (1-1/2 pounds), cubed
2 large baking potatoes, peeled and cubed
2 cups 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 medium onion, finely chopped
1-1/2 cups shredded smoked cheddar cheese


  • In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.

Nutrition Facts : Calories 462 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1797mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 5g fiber), Protein 35g protein.


Smoked Ham Corn Chowder image

A quick chowder that tastes like it took hours to prepare? Simple! With already-cooked leftover ham, all it takes is a few minutes and some convenient canned, nutrient-rich vegetables for a delightful, steaming soup.

Provided by cannedfood

Categories     < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
3 (14 1/2 ounce) cans reduced-sodium chicken broth
1/2 cup finely chopped onion
1 medium carrot, finely chopped
2 (16 ounce) cans whole potatoes, drained, divided
2 (16 ounce) cans whole kernel corn, drained, divided
1/2 cup finely diced lean ham
1/2 cup half-and-half cream
2 (4 ounce) cans pimientos, drained and diced
3 tablespoons chopped parsley
ground black pepper, to taste


  • Tie the bay leaf, thyme and tarragon in a bundle. Place in a medium saucepan with the broth, onion and carrot. Heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard. Dice enough of potatoes to make 1 cup; set aside. In batches, purée the remaining potatoes, 1 can of corn and broth from the saucepan in a blender. Return to the saucepan. Add the diced potatoes, remaining corn, ham and half-and-half. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the pimentos, parsley and pepper.

Nutrition Facts : Calories 169.1, Fat 3, SaturatedFat 1.1, Cholesterol 5.5, Sodium 366.9, Carbohydrate 31.7, Fiber 3.9, Sugar 3.7, Protein 7.5


Corn and Ham Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 ears corn, shucked
5 tablespoons unsalted butter
4 sprigs thyme
1 large onion, diced
3 stalks celery, thinly sliced
1 large clove garlic, minced
Kosher salt
1 8-ounce ham steak, diced
2 large russet potatoes, peeled and cut into 1-inch cubes
6 scallions, chopped
2/3 cup heavy cream


  • Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
  • Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
  • Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.


Smoked Corn, Ham and Crab Chowder image

I don't know if this is a chowder or a bisque or just a soup. Whatever it is, it was tasty. The wife and I bought king crab legs on sale from some grocery chain. They had 1 kg bags and we managed to eat the bulk of it in one night but these are leftovers you don't want to go to waste. It was the Saturday before Thanksgiving (Canadian here) and I was smoking my ham on the bbq for the next day when this soup came to me. I smoked my tomato, garlic, corn and ham. Why? Because I could. Is it 100% necessary? I suppose not but you do lose that level of flavour.

Provided by whatscooking

Categories     Chowders

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

5 -7 crab legs, cooked, cleaned, picked through and shells reserved (use your judgement, you want about 1 to 1 1/2 cups of crab)
200 g smoked ham, cubed (if you are buying store bought, ask them to cut it all in one thick slice)
1 ear of corn, smoked
1 beefsteak tomato, smoked
1 head garlic, smoked
3 shallots, finely diced
1 celery rib, finely diced
1 jalapeno, finely diced
1 chipotle chile in adobo, finely diced plus 1 tsp adobe sauce from can
10 ounces bottled clam juice
8 cups water
salt and pepper
crouton (optional)


  • Put the crab shells and 8 cups of water in a stockpot. Boil it down until you have about 4-5 cups. Strain into another pot, discard the shells and set aside.
  • In the original pot, sweat off your shallot, celery and jalapeno pepper for about 3-4 minutes, until soft.
  • Take your head of garlic and squeeze out all the cloves into the pot. Mix until well combined.
  • Remove the kernals from the ear of corn using a knife and add the corn.
  • Take the tomato in your hand and squeeze it into the pot. Rip the tomato into bite size pieces, discarding the hard core.
  • Add the ham, chipotle, adobe sauce, clam juice and reduced stock.
  • Bring to a boil and reduce heat to a simmer. Simmer for about 30 minutes.
  • Add the crab, mix well. Simmer for another 15 minutes, add salt and pepper to taste. Serve with croutons if desired.

Nutrition Facts : Calories 344, Fat 7.5, SaturatedFat 2.2, Cholesterol 126.7, Sodium 2837.8, Carbohydrate 14.2, Fiber 1.6, Sugar 2, Protein 53.6


Corn Chowder W/Fresh Herbs, Potatoes and Smoked Ham image

With fall fast approaching and longing for a steaming bowl of soup, I dug into the huge pile of my recipes that I have yet to put here, and came across this one! A hearty rich chowder that will keep you warm from the icy cold north winds!

Provided by Wildflour

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (14 1/2 ounce) cans chicken broth
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
2 (16 ounce) cans whole potatoes, drained
2 (16 ounce) cans whole kernel corn, drained
1/2 cup half-and-half
2 canned pimientos, drained and diced
3 tablespoons chopped fresh parsley
1 1/2-2 cups diced smoked ham
additional chopped parsley (to garnish)


  • In large (3-quart or so) saucepan,combine broth, onion and carrots.
  • Tie together bay leaf and fresh herbs to make a bouquet garni.
  • Add to saucepan and bring to a boil, reduce heat and simmer 10 minutes.
  • Remove herbs. Remove pan from heat.
  • Dice canned potatoes *reserving 1 cup. Set 1 cup's worth aside.
  • Put rest of potatoes and 1 can of corn in the blender. Blend til smooth, add to saucepan. (*You can also do this in the saucepan instead of the blender with a Magic Wand hand mixer.).
  • Return pan to heat (about medium), and add the rest of the potatoes (the 1 cup you reserved), the second can of corn, the half and half and the diced ham.
  • Bring just to a boil, reduce heat and simmer on low for 5 minutes.
  • Stir in pimientos and parsley.
  • Season with a little pepper or hot sauce if desired, to taste.
  • Taste for saltiness, add salt only if needed. *Ham can be very salty so be careful adding only a little at a time.
  • Ladle into bowls and garnish with additional parsley.
  • Serve with warm crusty bread or fresh baked cornbread and butter!

Nutrition Facts : Calories 463.4, Fat 7.5, SaturatedFat 3, Cholesterol 11.2, Sodium 1497.8, Carbohydrate 91, Fiber 11.2, Sugar 10.6, Protein 16.8


Ham and Corn Chowder image

My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. -Sharon Rose Brand, Stayton, Oregon

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 14

8 bacon strips, cut into 1-inch pieces
1 medium onion, finely chopped
1 cup sliced celery
1/2 cup diced green pepper
3 cups cubed peeled potatoes (about 3 medium)
3 cups chicken broth
4 cups whole milk, divided
4 cups fresh or frozen whole kernel corn, divided
2 cups cubed fully cooked ham
2 tablespoons butter
3 tablespoons minced fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional


  • In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.

Nutrition Facts : Calories 293 calories, Fat 16g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 918mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.


Stove Top Smoker Smoked Ham and Corn Chowder image

Make and share this Stove Top Smoker Smoked Ham and Corn Chowder recipe from

Provided by TxGriffLover

Categories     Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

1/4-1/2 cup diced bacon
5 ears corn (lightly smoked in the husk)
2 tablespoons mesquite wood chips, divided
1 1/2 cups smoked ham (diced after smoking)
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 cup diced green bell pepper, and
red bell pepper
2 large potatoes, peeled and diced small
1 cup chicken stock
white pepper
1 bay leaf
cayenne pepper
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 cup heavy cream (optional)


  • Render the fat from the bacon over low heat in a saucepan.
  • Place the corn, still in the husk, in the smoker on medium heat, using 1 tablespoon of the mesquite wood chips, for 10 minutes. Remove corn, clean and cut kernals off of the cob. Set aside.
  • Add the remaining tablespoon of mesquite wood chips and smoke the ham for 15 minutes over medium heat. Dice the ham and set aside.
  • When the fat is rendered and the bacon is cooked, remove and reserve.
  • Add butter to pan if more fat is needed. Saute the onion, celery, carrots, and peppers until golden. Add the corn and potatoes. Saute 2 more minutes. Add the ham and chicken stock. Season to taste. Bring to a boil, lower heat, cover and simmer until potatoes are done, about 20 minutes.
  • Meanwhile, prepare the white sauce. Melt butter over medium heat, stir in flour, and cook about 3 minutes, stirring constantly. Whisk in the milk and cook until smooth. Lower heat and cook about 10 minutes. Add to corn mixture for final 5 minutes. Season to taste. Add cream, if desired.

Nutrition Facts : Calories 375.3, Fat 12.7, SaturatedFat 7.1, Cholesterol 32.9, Sodium 190.4, Carbohydrate 60.3, Fiber 6.8, Sugar 7, Protein 10.7


Ham, Corn & Cheddar Chowder image

A creamy and satisfying chowder. A hearty soup with onions and tender potatoes. Delivers favorite flavors of sweet-kernel corn and tender chunks of smokey ham. Finished with cheddar cheese.

Provided by rntsineway

Categories     Chowders

Time 55m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 12

4 slices bacon, diced
1 cup white onion, chopped (1/2 large onion)
1 tablespoon butter
3 tablespoons flour
4 cups chicken broth (or 2 14.5 ounce cans)
4 small potatoes
1 cup half-and-half cream
1 (15 1/2 ounce) can white corn
2 cups ham, diced
1/2 lb medium cheddar, grated (2 cups)
ground black pepper, to taste
2 green onions, thinly sliced


  • Cook bacon in a large heavy saucepan over moderate heat until crisp; remove bacon from pan and set aside.
  • Add chopped onion to bacon fat in pan and cook, stirring until onion is softened. Add flour and stir to blend. Stir in broth and bring to a boil. Add potato and simmer, covered, stirring occasionally, until potatoes are just tender, about 8 to 10 minutes.
  • Stir in cream, corn and ham. Add cheddar, stirring just until cheese melts (do not let boil) and season generously with pepper. Serve bowls of cheddar topped with reserved bacon and chopped green onions.

Nutrition Facts : Calories 843.6, Fat 45.8, SaturatedFat 23.5, Cholesterol 141.4, Sodium 2439.8, Carbohydrate 64.1, Fiber 7.6, Sugar 7.9, Protein 47.1


Creamy Ham and Corn Chowder image

This is a recipe I came up with a few years ago when I had a leftover ham bone from dinner, and it's wonderfully tasty. Good for using the leftovers after Christmas or Easter dinners. Serve with good, crusty bread and be ready to provide seconds. :)

Provided by Julesong

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 ham bone, with at least 1 cup of meat remaining on bone
water, to cover
4 tablespoons butter
4 tablespoons flour
2 cups milk (whole milk preferred)
1 1/2 cups frozen corn or 1 (15 ounce) can corn
1 tablespoon dried onion flakes or 1/4 cup freshly minced onion
1 -2 clove garlic, minced
salt and pepper, to taste
paprika, to taste


  • On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking.
  • Place ham bone flat in the bottom of a pot and add enough water to just cover.
  • Simmer over medium heat for 30 minutes.
  • Remove bone and cut off the remaining tender ham meat; set meat aside.
  • Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength.
  • Skim the fat from the broth.
  • Melt butter in a large pan; remove from heat and mix in flour until smooth.
  • Slowly add 1 cup milk, stirring constantly.
  • Return pan to stove and cook on low heat until milk thickens.
  • Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth.
  • Cook on low for about 15 minutes, but do not boil.
  • Add salt, pepper, and paprika to taste.
  • *Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder.
  • Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.

Nutrition Facts : Calories 268.3, Fat 16.6, SaturatedFat 10.2, Cholesterol 47.6, Sodium 163.6, Carbohydrate 25.8, Fiber 1.8, Sugar 0.5, Protein 7

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