Corn Chowder W/Fresh Herbs, Potatoes and Smoked Ham

“With fall fast approaching and longing for a steaming bowl of soup, I dug into the huge pile of my recipes that I have yet to put here, and came across this one! A hearty rich chowder that will keep you warm from the icy cold north winds!”

Ingredients Nutrition


  1. In large (3-quart or so) saucepan,combine broth, onion and carrots.
  2. Tie together bay leaf and fresh herbs to make a bouquet garni.
  3. Add to saucepan and bring to a boil, reduce heat and simmer 10 minutes.
  4. Remove herbs. Remove pan from heat.
  5. Dice canned potatoes *reserving 1 cup. Set 1 cup's worth aside.
  6. Put rest of potatoes and 1 can of corn in the blender. Blend til smooth, add to saucepan. (*You can also do this in the saucepan instead of the blender with a Magic Wand hand mixer.).
  7. Return pan to heat (about medium), and add the rest of the potatoes (the 1 cup you reserved), the second can of corn, the half and half and the diced ham.
  8. Bring just to a boil, reduce heat and simmer on low for 5 minutes.
  9. Stir in pimientos and parsley.
  10. Season with a little pepper or hot sauce if desired, to taste.
  11. Taste for saltiness, add salt only if needed. *Ham can be very salty so be careful adding only a little at a time.
  12. Ladle into bowls and garnish with additional parsley.
  13. Serve with warm crusty bread or fresh baked cornbread and butter!

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