Smoked Ham and Corn Chowder

Whisk and bowl icon
Preparation time: 20 minutes
Timer icon
Cook time: 30 minutes

Ingredients

Metric
Imperial
500 g 1,10 lb boneless smoked ham, cubed
500 g 1,1 lb frozen corn, thawed and drained
750 ml 3,17 cup cold milk
375 ml 1,5 cup cold chicken stock
250 ml 1 cup cooking cream (optional)
500 g 1,1 lb potatoes, peeled and cut into 1.5 cm cubes
5 5 celery stalks cut into large dice
2 2 medium onions chopped into large dice
100 g 0,22 lb butter
100 g 0,22 lb all-purpose flour
2 2 bay leaves
2,5 ml 0,5 tsp fresh or dried thyme, chopped
4 4 stems green onion, chopped
15 ml 1 tbsp olive oil
salt and pepper

Preparation

  • In a large pot over medium heat cook the onions and celery in the butter for two minutes.
  • Add the flour and mix well to coat the vegetables and make a roux.
  • Immediately add the chicken stock and milk and mix well to dissolve the roux.
  • Add the potatoes, thyme, bay leaf, salt and pepper.
  • Bring to a boil stirring constantly and reduce heat to a simmer.
  • Simmer stirring occasionally to keep potatoes from sticking to bottom of pot.
  • Cook until potatoes are cooked but not overcooked. 
  • Add corn and cream, adjust seasoning, bring to a boil and keep warm. 
  • Heat olive oil in a frying pan over high heat. Add the ham cubes and cook, stirring, until well browned. Keep warm.
  • Serve the chowder accompanied by the ham cubes and chopped green onion.