Ham and Potato Corn Chowder
Servings: 8 servings
Ingredients
- 4 Cups Russet Potatoes chopped and boiled until tender
- 6 Tablespoons Butter unsalted
- 1 Onion small, chopped fine
- 1/3 Cup Flour
- 2 1/2 Cups Ham chopped
- 2 Cups Half and Half
- 2 Cups Heavy Cream
- 4 Cups Milk
- 1 Cup Vegetable or Chicken Broth
- 2 Bay Leaves
- 3 Cups Corn
- 1 teaspoon Oregano
- 1/4 teaspoon Nutmeg
- Salt and Pepper to taste
Instructions
- Make sure you've started by boiling the potatoes until tender.4 Cups Russet Potatoes
- Drain and set aside.
- Heat a large dutch oven over medium heat and add the butter and melt down.6 Tablespoons Butter
- Add the onion and cook for 1-3 minutes or until translucent and tender.1 Onion
- Quickly add the flour and stir with a wooden spoon for about 30 seconds and add the ham, stirring again to coat everything in the roux.1/3 Cup Flour, 2 1/2 Cups Ham
- Pour in all of the milks, broth and seasonings as well as the bay leaves.2 Cups Half and Half, 2 Cups Heavy Cream, 4 Cups Milk, 2 Bay Leaves, 1 teaspoon Oregano, 1/4 teaspoon Nutmeg, Salt and Pepper, 1 Cup Vegetable or Chicken Broth
- Bring to a boil and then turn down to a simmer until thickened, about 15 minutes.
- Add the potatoes and corn as well as the salt and pepper to taste.3 Cups Corn
- Continue to cook for about 30 minutes then remove the bay leaves and serve.
Notes
can be stored in the refrigerator for 3-4 days
Nutrition
Serving: 1g | Calories: 678kcal | Carbohydrates: 42g | Protein: 21g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 153mg | Sodium: 809mg | Potassium: 915mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1770IU | Vitamin C: 9mg | Calcium: 279mg | Iron: 2mg