Imagine a hearty, creamy chowder that transports you straight to a cozy farmhouse kitchen, where every spoonful tells a story of comfort and tradition. This Farmhouse Ham and Vegetable Chowder isn't just a meal—it's a culinary embrace that promises to chase away the chill and fill your home with irresistible aromas. Whether you're battling a cold winter evening or simply craving a soul-warming dish, this recipe is about to become your new go-to comfort food that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups diced ham
- 4 cups potatoes, diced
- 2 cups corn (fresh or frozen)
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: diced ham, diced potatoes, corn, chopped onion, chicken broth, heavy cream, olive oil, salt, and pepper.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant.
- Add the diced ham to the pot and cook for an additional 2-3 minutes, allowing the ham to brown slightly and release its flavor into the oil.
- Next, add the diced potatoes to the pot. Stir everything together, ensuring the potatoes are well coated with the oil and mixed with the ham and onions.
- Pour in the chicken broth, making sure the potatoes are fully submerged. Increase the heat to medium-high and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- After the potatoes are cooked, add the corn to the pot. Stir well to combine all the ingredients.
- Pour in the heavy cream, stirring gently to incorporate it into the chowder. Allow the chowder to heat through for an additional 5 minutes, but do not let it boil.
- Season the chowder with salt and pepper to taste. Start with a small amount, taste, and adjust as necessary.
- Once the chowder is heated through and well seasoned, remove it from the heat. Let it sit for a few minutes before serving.
- Serve the Farmhouse Ham and Vegetable Chowder hot, garnished with fresh herbs if desired, and enjoy with crusty bread or crackers.
Tips
- Choose Quality Ingredients: Use fresh potatoes and, if possible, fresh corn for the best flavor. If using frozen corn, no need to thaw—add it directly to the pot.
- Ham Selection Matters: Opt for a smoky ham or leftover holiday ham for deeper flavor complexity.
- Potato Prep: Cut potatoes into uniform, bite-sized cubes to ensure even cooking.
- Cream Technique: Add heavy cream at the end and avoid boiling to prevent separation and maintain a smooth texture.
- Seasoning Secret: Start with less salt, as ham is naturally salty. Taste and adjust seasoning gradually.
- Make-Ahead Magic: This chowder tastes even better the next day, so don't hesitate to make it in advance.
- Garnish Options: Fresh chives, parsley, or a sprinkle of crispy bacon can elevate the presentation and add extra flavor.Bonus Tip: For a lighter version, you can substitute half-and-half for heavy cream or use milk, though the texture will be slightly less rich.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 18g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 50mg
