Corn Chowder has to be one of my favorite soups. What’s great about this soup is that you can make it completely vegetarian by changing or omitting some of the ingredients listed below. You’ll see where I make it “optional” or “substitute” in the ingredients list.

Today I used frozen yellow corn, but you could also use a package of frozen mixed white and yellow corn, fresh grilled corn, fire-roasted corn, or white shoepeg corn.

I love soups because they are comforting, and different soups allow you to garnish them with all kinds of delicious toppings.

 

 

 

Prep Time: 15 minutes
Cook Time:25 to 30 minutes
Total Time: 45 minutes
Yields: 6 servings
Equipment: 1 (6-quart) Dutch Oven pot with lid, chef’s knife, cutting board, potato peeler, silicone spoonula
Note: You can substitute vegetable broth and leave out the ham to make this recipe vegetarian.

Ingredients:
2 tablespoons of olive oil
2 tablespoons of butter, unsalted
2 shallots, finely minced
1/2 large red bell pepper, seeds removed, finely diced
2 garlic cloves, minced
3 cups of thawed frozen corn, substitute fresh or grilled
1/4 cup of all-purpose flour
4 cups of chicken broth, low-sodium
1 pound of honey-cured ham, diced (substitute smoked ham)
1 cup of heavy cream
1/2 teaspoon of dried rosemary
1/2 teaspoon of dried oregano
1 teaspoon of paprika (substitute smoked paprika or optional cayenne pepper)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
Garnishes:
6 Fresh basil leaves
Queso Fresco, optional
Serve with baked cheese bread, optional

Directions:
Start by prepping all your veggies and ham, then set them aside. Over medium heat, add butter and olive oil to the pot. Once the butter has melted, add the shallots, red bell pepper, garlic, 1/2 tablespoon of Kosher salt, and 1/2 teaspoon of freshly ground black pepper. Stir frequently until garlic becomes fragrant and veggies soften for 3 to 4 minutes.

Next, sprinkle in the flour, stirring constantly for another minute.

Add the cooked diced ham, rosemary, oregano, thawed corn, diced potatoes, Kosher salt, fresh ground black pepper, and stir to combine. Pour in the chicken broth, and continue to stir to ensure the flour has dissolved. Add the heavy cream and stir to combine.

Increase the heat to medium-high and bring the soup to a boil. Once the soup boils, reduce the heat to medium-low and simmer. Cook until the potatoes are tender, stirring occasionally, about 20 to 25 minutes. The soup will thicken the longer it cooks.

To serve, ladle a good helping of the soup into a porcelain bowl. Garnish with fresh basil, Queso Fresco, and a slice of toasted cheese bread.
There you have it, my Ham and Corn Chowder.
Notes:
1) You can substitute vegetable broth and omit the ham to make this recipe vegetarian.
2) The calorie count will decrease if you omit the cheese bread and Queso Fresco for each serving.
3) Calorie count does not include any garnishes.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

 

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/