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
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.
Cube 5 Yukon Gold potatoes.
Chop 1 small green and 1 small red pepper.
Chop 1 small onion.
Smash and chop 2 cloves garlic.
Add cubed potatoes to your simmering stock. Let the potatoes simmer for 5 minutes.
Combine 2 cups milk with 1/4 cup flour.
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.
Add 1 bag frozen corn that has been brought to room temperature.
Add milk and flour mixture, stirring as you pour. Add 2 cups sharp cheddar cheese and 1 more cup milk.
Once cheese has incorporated, add ham. Stir.
Add green onions if desired. Try serving this delicious corn chowder soup in a bread bowl!
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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 RadaCutlery.com.
End of Video Transcript