Highlight
I whipped up this Ham and Corn Chowder one cold night when I was craving something cozy and filling. That mix of smoky ham, crunchy bacon, sweet corn, and soft potatoes swimming in creamy broth turned out absolutely incredible. It's now a family favorite we make all the time - takes less than an hour and always hits the spot when it's cold outside.
The Magic Touch
What's really cool about this chowder is how it takes basic ingredients and turns them into something amazing. The way the ham's saltiness works with corn's sweetness is fantastic, and those chunks of potato make it totally satisfying. My whole house smells incredible whenever I cook this up.
What You'll Need
Grab these items for your bowl of comfort:
- 1 cup diced ham (leftovers work great)
- 4 slices bacon chopped into bits
- 2 cloves garlic minced
- 1 medium onion finely chopped
- 1 can corn kernels or 1½ cups fresh/frozen
- 2-3 large potatoes peeled and diced
- Salt and pepper to taste
- 2 tablespoons flour
- 1 cup heavy cream
- 4 cups low sodium chicken broth
Getting Started
First, cook your bacon in a big pot until crispy. Put those tasty bits aside but don't throw away that flavorful fat. Toss your diced ham and onion into those bacon drippings and cook them until the onion gets soft and your ham browns nicely, around 4-5 minutes. Throw in your garlic just until you can smell it. Then sprinkle flour over everything and keep stirring for a minute - this will help your chowder get nice and thick.
Highlight
Building Your Delicious Base
Add the chicken broth while stirring non-stop to avoid lumps. Drop in those diced potatoes and bring everything to a light boil. Lower the heat and let it bubble gently until your potatoes get tender, which usually takes about 15-20 minutes.
Adding The Final Elements
Here comes the best part - mix in your corn kernels, heavy cream, and those crispy bacon pieces we saved earlier. Let everything simmer together for about 5 more minutes. Add salt and pepper as you taste until it's perfect. Your broth should be thick and creamy with all the flavors blending wonderfully.
Ready To Eat
Pour your chowder into bowls and maybe add some extra bacon pieces or fresh green onions on top if you want. I always have some crusty bread or warm biscuits nearby for soaking up all that yummy broth. Add a simple green salad and you've got a complete meal.
Custom Tweaks
You can throw in diced chicken or turkey if you want more protein. Need it thicker? Just mash some potato chunks against the pot side. More veggies work great too - try adding carrots and celery. Want something lighter? Use half and half instead of heavy cream.
Storage Tips
Your chowder will stay good in the fridge for about 3 days in a sealed container. When you warm it up, do it slowly on the stove and maybe add a little broth or cream if needed. Don't let it boil though or the cream might separate.
Comfort In A Bowl
This chowder has become our favorite comfort food whether we're having a quiet family dinner or trying to use up leftover ham. Every spoonful is loaded with flavor and brings such comfort on cold nights. I bet it'll become a regular at your table too.
Highlight
Conclusion
Take crunchy toasted bread, pile on thin-sliced grilled steak, creamy horseradish mix, and sweet onions. These are perfect little bites for impressing your guests.
Recipe FAQs
- → Why use stale bread?
A day-old baguette is easier to slice thin and crisps up better when toasted. Fresh bread may be soft and less crunchy.
- → How should I slice the steak?
After letting it rest, slice into thin pieces going against the grain so it stays tender and works well on the bread.
- → Can I prep anything early?
You can caramelize the onions, prepare the horseradish, and cook the steak ahead. Save toasting and assembling for when you're ready to serve.
- → Why let steak rest?
Resting helps keep the juices in the meat. If you cut it straight away, it might release liquid and make the bread soggy.
- → Is there an alternative to filet mignon?
Ribeye or strip steak works too. Just make sure it's sliced thin and across the grain so it's tender when eaten.