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
Calories: 494kcal
Ingredients
- 2 tablespoon oil
- 1 medium onion chopped
- 2 large jalapenos chopped fine (about ⅓ cup)
- 1 tablespoon 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 teaspoon salt more to taste
- ½ teaspoon black pepper
- 2 tablespoon 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
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