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This jalapeno corn chowder utilizes leftover ham and tastes amazing. Creamy, cheesy, and flavorful - just like any great chowder should be!
Add to that the fact that it's pretty quick and easy to make, and you have a winner soup that everyone will love over and over again.
The jalapenos don't overpower in this recipe and don't add extreme spiciness.
I actually thought about adding some cayenne to make it spicier for me and my boys. I didn't for this recipe, but you could certainly do so if you want more spice.
Also, if you keep it overnight in the refrigerator the spiciness and flavors will increase.
We didn't have any leftovers this time, but that's been the case with all my soups and chili recipes over the years - they're always spicier and more flavorful the next day.
What You'll Need
Oil
1 medium onion
2 large jalapeno peppers
garlic
3 large potatoes equaling about 3 cups
3 cups corn, fresh or frozen
2 cups cooked ham
4 cups chicken broth or stock
1 cup cream or whole milk
1 cup shredded sharp cheddar cheese
salt & black pepper
flour to thicken
How to Make
Heat heavy pot or Dutch oven on medium heat. Add oil, onion, jalapeno, and garlic. Cook 10 minutes or until onion is translucent.
Meanwhile, you will peel and chop your potatoes. Add potatoes, corn, ham, and chicken broth to the pot and stir. Bring to a boil, then turn heat down to low-medium (2-3). Cover and cook 30 minutes or until potatoes are done.
Uncover. Turn heat to off. Break up potatoes a bit with a spoon or potato masher, leaving some whole if desired (breaking up the potatoes will add to the thickness of the soup).
Add ½ cup of the liquid from the pot to a bowl or measuring cup. Whisk in flour until mixture is smooth. Add mixture back to the pot. (This is meant to thicken your soup.)
Add cheese and cream and stir. Heat 5 minutes to melt cheese and thicken, stirring often.
Tips
Breaking up the potatoes after cooking helps to thicken the soup. Keep them as chunky or smooth as you like. You can also use an immersion blender if you like.
For the flour, you can substitute corn starch or arrowroot in the same amount. Both of these will work just as well as a thickener, but they are gluten free.
For the corn, you can also use canned, but make sure to drain the corn before adding.
I like to freshly shred my cheeses, as they tend to melt more readily. However, if all you have is pre-shredded, or you want to save that extra few minutes, go ahead and use the cheese you have.
I also love to use the sharpest cheese possible in most of my recipes, as the flavor is more intense. But if you only have mild (or you prefer the taste of mild better), by all means use what you have and love.
You can also use pepper Jack, Monterey Jack, or mozzarella.
I hope you and your family love this Jalapeno Corn Chowder with ham as much as my family does! Please share and let me know how yours turned out in the comments below!
More Soups to Love:
Slow Cooked Chicken & Corn Soup
Steak Pasta Soup with Broccoli
Chicken & Wild Rice Soup with Mushrooms
Crock Pot Potato Soup (cheesy & delicious)
Jalapeno Corn Chowder with Leftover Ham
Ingredients
- 2 Tbsp oil
- 1 medium onion chopped
- 2 large jalapenos chopped fine (about ⅓ cup)
- 1 Tbsp garlic minced (2-3 large cloves)
- 3 cups potatoes peeled and chopped (about 3 large)
- 4 cups corn frozen or fresh (if using canned, be sure to drain)
- 2 cups ham cooked and chopped
- 4 cups chicken broth
- 1 cup cream or whole milk
- 1 cup cheddar cheese shredded (more to top)
- ½ tsp salt more to taste
- ½ tsp black pepper
- 2 Tbsp flour
Instructions
- Heat heavy pot or Dutch oven on medium heat. Add oil, onion, jalapeno, and garlic. Cook 10 minutes or until onion is translucent.
- Meanwhile, you will peel and chop your potatoes.
- Add potatoes, corn, ham, and chicken broth to the pot and stir. Bring to a boil, then turn heat down to low-medium (2-3).
- Cover and cook 30 minutes or until potatoes are done.
- Uncover. Turn heat to off. Break up potatoes a bit with a spoon or potato masher, leaving some whole if desired (breaking up the potatoes will add to the thickness of the soup).
- Add ½ cup of the liquid from the pot to a bowl or measuring cup. Whisk in flour until mixture is smooth. Add mixture back to the pot. (This is meant to thicken your soup.)
- Add cheese and cream and stir. Heat 5 minutes to melt cheese and thicken, stirring often.
Nutrition
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