Corn chowder was always a favorite with my kids were younger. One of my boys went through a “white food” phase when he would only eat food that was white. Corn was included on that list for some reason. So, he would eat corn chowder without an argument.
If you choose, you can omit the ham from this corn chowder recipe.
Corn chowder recipe
Ingredients for corn chowder:
- 1 cup cooked ham, cut into small cubes
- 3 Tbsp. olive oil
- 6 large potatoes, diced, approximately 3 cups
- 1 large onion, diced, approximately 1 cup
- 1 clove garlic, finely minced
- ½ cup diced celery
- ½ cup finely diced carrots, optional
- 1 to 1½ cups water
- Salt and pepper to taste
- 2 cans (15 ounces each) cream-style corn
- 1 can (15 ounces) whole kernel corn, drained OR 2 cups frozen whole kernel corn, thawed
- 2 cups milk
- 1 can (12 ounces) evaporated milk
How to make corn chowder:
- In 6-quart stock pot or Dutch oven, heat oil over medium-high and then stir in potatoes, carrots, onion, garlic and celery. Cook over medium heat for approximately 2 to 3 minutes, until onions begin to sweat.
- Add 1 cup water, salt and pepper to taste. Cook until soft.
- Add the whole kernel corn, cream-style corn, ham, both milks. Cook on medium-low temperature until heated through. Reduce heat to low and simmer for approximately 30 minutes, stirring frequently to avoid burning.
- If the corn chowder is not thick enough, you may need to make slurry with the ½ cup of water and some flour or cornstarch.
Ladle into soup bowls and enjoy! Yield: about 4 to 6 servings of approximately 2 cups each.