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Southwest Corn Chowder Recipe | Homemade Ham Soup

A delicious Southwest Corn and Ham Chowder in bread bowls.

Bring the Southwest to your home with this amazing Southwestern Corn and Ham Chowder! A hearty soup featuring delicious ham and vegetables, serve it hot for a meal that everyone will absolutely love.

Southwest Corn and Ham Chowder Recipe

Jess poses with chowder ingredients.

Ingredients you will need:

  • 1 bag frozen corn
  • 1-2 lbs. ham, cubed
  • 2 cloves garlic, chopped
  • 5 Yukon Gold potatoes, cubed
  • 1 small onion, chopped,
  • 1 small red pepper, chopped
  • 1 small green pepper, chopped
  • 4 cups ham stock or chicken broth
  • 1 t. smoked paprika
  • 3 C. milk
  • 1/4 C. flour
  • 1 can tomatoes with green chilies
  • 2-3 C. sharp cheddar cheese, shredded
  • 1 T. Rada Burger & Fry Seasoning
  • 3 green onions, chopped, optional
  • Bread bowls, optional

You’ll need 1 to 2 lbs. ham. If you have a ham bone, simmer it for about an hour to make ham stock. Otherwise, you can use 4 cups chicken broth.

Jess cooks a ham bone with Rada Cutlery products.

Cube 5 Yukon Gold potatoes.

Jess uses the Rada Cook's Knife to chop vegetables.

Chop 1 small green and 1 small red pepper.

Jess uses the Rada Cook's Knife to chop peppers.

Chop 1 small onion.

Jess chops an onion.

Smash and chop 2 cloves garlic.

Jess chops with a Cook's Knife.

Add cubed potatoes to your simmering stock. Let the potatoes simmer for 5 minutes.

Jess places vegetables in a large saucepan.

Combine 2 cups milk with 1/4 cup flour.

Jess creates a mixture.

Add your chopped peppers, onions, and garlic to the pot. Add 1 teaspoon smoked paprika, as well as a tablespoon pepper (or Rada’s Burger & Fry Seasoning). Let it all come to a simmer.

Jess adds vegetables to pan.

Add 1 bag frozen corn that has been brought to room temperature.

Jess adds corn to saucepan.

Add milk and flour mixture, stirring as you pour. Add 2 cups sharp cheddar cheese and 1 more cup milk.

Jess pours ingredients into saucepan.

Once cheese has incorporated, add ham. Stir.

Jess stirs chowder.

Add green onions if desired. Try serving this delicious corn chowder soup in a bread bowl!

Jess poses with completed bread bowls filled with Ham and Corn Chowder.

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Cheesy Ham and Corn Chowder Video Recipe


Start Video Transcript

Hi, Jess in the Rada Kitchen, thanks for joining me! Today we are going to use up some leftover ham for this delicious, cheesy Southwest Ham and Corn Chowder. We’re going to start with our stock first.

So here in my pot I’ve been simmering leftover ham bone for about an hour. I’m going to remove it now. We’re left with super flavorful, salty broth that we’re going to use as the base for our chowder.

For my chowder I’m going to use some buttery Yukon Gold potatoes, about 5 to 7. We’re going to cube those with my Rada Cook’s Knife. Now we’re going to chop two different peppers, a bright, red sweet pepper and a green pepper. Cut them into some nice, long strips. We’re also going to chop one small onion. Remove the blossom and the root, take your knife down the middle, and bring it down all the way through. Down and through the middle. Run your knife across. Then we’re going to use garlic. Crush it and chop.

To my simmering stock I’m going to add cubed potatoes first because they take longer to cook. Then I’m going to add about a tablespoon of chicken base. We’ll give this 4 to 5 minutes and add our other veggies.

For this recipe we’re going to use 2 cups of milk total. I’m going to whisk into that a quarter cup of flour. Just get it all incorporated. It’s going to thicken our chowder.

To our bubbling pot we’re going to add our red and green pepper, onion, and garlic. Get that all down in there. To that I’m going to add some smoked paprika and some black pepper. I’m not adding salt because our ham is going to be pretty salty.

The last of our vegetables that will go in is 1 bag of frozen corn that I let come to room temp and 1 can of tomatoes with green chilies. Give it a stir with my non-scratch spoon and let it sit.

We are going to add our milk and flour and just stir constantly as we pour. To this I’m adding 2 cups of shredded sharp cheddar. Then we’ll add 1 more cup of milk and let this go.

So our cheese has incorporated and we’re ready for our leftover ham. You can use as much or as little as you like. Give it a stir.

So now we’re ready to plate. With my Rada Tomato Slicer I’m going got scoop out a bread lid and we’re ready to ladle in our chowder.

So here’s our cheesy ham and corn chowder, ready to be devoured! Thanks so much for joining me today. Be sure to subscribe to our YouTube channel, and visit our website at

End of Video Transcript

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Southwest Corn and Ham Chowder
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