Cheesy Ham and Corn Chowder


  • 2 (15 ounce) cans chicken broth
  • ½ cup sliced carrots
  • 2 tablespoons chicken bouillon granules
  • 3bay leaves
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground thyme
  • ½ teaspoon dried marjoram
  • ¼ teaspoon garlic powder
  • 1 cup peeled and diced potatoes
  • ½ cup chopped onion
  • ½ cup sliced celery
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 (15 ounce) can cream-style corn
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1 cup diced cooked ham
  • Directions

  • Step 1

    Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.


  • Step 2

    Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.

  • Step 3

    Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

  • Cook's Note:

    Start the white sauce right after adding celery to the other vegetables; this will cut 10 minutes off the original cooking time.

    For a quicker version, use canned diced potatoes, canned carrots, frozen onions, and eliminate the celery. Combine the broth, potatoes, carrot, onions and seasonings in 5-quart pot; bring to a boil, reduce heat to medium and cook for 5 minutes. Prepare white sauce while vegetables are cooking. Combine sauce, vegetables, corn, ham and cheese; reduce heat to low and simmer for 15 minutes. This will reduce the total recipe time to 40 minutes.

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