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Ham, Potato, and Corn Chowder Recipe

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This recipe for Ham, Potato, and Corn Chowder is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 thick cut slices of bacon chopped
1 ham steak cubed
1 yellow onion chopped
2 garlic cloves minced
6 large red skin potatoes diced
3 10oz cans of sweet corn drained
8oz cream cheese
1 can cream of celery soup
1/2 cup of white wine
4 cups of water
2tbsp of Herbs de Provence dry spice
2-3 chicken bouillon cubes
3 bay leaves
salt and pepper to taste
2 tbsp. of butter
Directions:
Directions:
1.In a large soup pot, melt about two tablespoons butter on medium-high heat. Add in you chopped bacon and render the fat from the bacon, stirring often with a wooden spoon.
2.Once the bacon looks cooked through and crispy, and you have a good amount of bacon fat in your pot, add in the white wine to scrape up the bits from the bottom of the pot. Add your chopped onion and garlic, and cook for 2-3 minutes. Stir often.
3.Now add in your ham and corn and cook for another 2-3 minutes. Stir often.
4.Add in your chopped potatoes, cream cheese, cream of celery soup, and give everything a stir.
5.Lower heat to low setting, add in your Herb de Provence, bay leaves, chicken bouillon cubes, about a teaspoon of salt, and fresh ground pepper, and 4 cups of water.
6.Cover and cook for about an hour on low (**about half way through, remove lid and taste for seasonings. Since the bacon and ham are salty we don’t want to add too much salt, but you may need more, so taste and adjust salt and pepper if needed)
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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