Jalapeno Corn Chowder with Leftover Ham
This jalapeno corn chowder utilizes leftover ham and tastes amazing. Creamy, cheesy, and flavorful - just like any great chowder should be!
Servings: 6 servings
- 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
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.
Calories: 494kcal | Carbohydrates: 28g | Protein: 20g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 103mg | Sodium: 1455mg | Potassium: 569mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1092IU | Vitamin C: 24mg | Calcium: 184mg | Iron: 1mg