Creamy Corn Chowder with Potatoes and Ham
Nothing’s better than a hearty, well crafted corn chowder. This cream corned chowder features ingredients so rich in natural flavor that the only spices necessary are salt and ground black pepper. Super-sweet corn complements the taste of ham and potatoes and creates a thick texture that’s perfect for lunch or light dinner. The easy preparation level of this chowder makes it a perfect meal for a beginner to hone their culinary skills on, and those who are fortunate enough to be served corn chowder will be impressed be the quality. This can also be prepared the evening before and quickly heated for a hot lunch the next day.
- 3 ears Sunshine Sweet corn, shucked (about 2-/14 cups)
- 3 tablespoons butter
- 3/4 cup chopped onion
- 3 cups milk
- 2 tablespoons flour
- 2 cups diced peeled potatoes
- 3/4 cup diced ham (about 4 ounces)
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
Cut kernels from cobs by holding each ear upright on the wide end and using a sharp knife; reserve kernels and the cobs. In a medium saucepan over medium heat, melt butter. Stir in onion; cook and stir until tender, about 5 minutes. In a bowl, thoroughly combine milk with flour. Stir into saucepan; add potatoes, ham and reserved corn cobs. Cook, covered over very low heat, until soup is thickened slightly and potatoes are tender, about 20 minutes, stirring occasionally. Remove and discard cobs; add reserved corn kernels, salt and pepper; simmer until hot, about 5 minutes.
Number of servings (yield): 6 cups