Ham and Corn Chowder recipe

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Ingredients

1 tablespoon olive oil, or as needed
1 onion, diced
3 red potatoes, quartered, or more to taste
½ cup cubed cooked ham, or to taste
3 cups heavy whipping cream
1 (15 ounce) can creamed corn
1 (12 ounce) package frozen corn kernels
1 cup 2% milk
½ cup water
1 cube chicken bouillon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
salt and ground black pepper to taste

Nutrition Info

459.1 calories
carbohydrate: 28 g
cholesterol: 129.5 mg
fat: 37.5 g
fiber: 2.3 g
protein: 7.3 g
saturatedFat: 21.8 g
servingSize: -
sodium: 473.9 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat, cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion, cook and stir until ham is heated through, about 5 minutes.

  2. Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture, cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

Recipe Yield

8 servings

Recipe Note

I came up with this after trying to figure out what to do with some leftover ham bits, and, so far, everyone loves it.

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