Description
A hearty gluten-free ham and corn chowder cooked on the stovetop, perfect for cozy meals.
Ingredients
Scale
- 2 cups (300g) of diced ham, cooked
- 1 cup (150g) of corn kernels, fresh or frozen
- 1 medium (150g) onion, diced
- 2 medium (300g) potatoes, peeled and diced
- 3 cups (720ml) of chicken broth
- 1 cup (240ml) of heavy cream
- 2 tablespoons (28g) of butter, unsalted
- Salt and pepper to taste
- 11/2 teaspoon of smoked paprika, optional
- Fresh herbs (thyme or rosemary), optional
Instructions
- Cook the Bacon: Start by cooking the diced ham in a large pot over medium heat. Cook until it is crispy and golden brown, filling your kitchen with a delightful smoky aroma. This step adds a delicious depth to your chowder, so take your time, keeping an eye on the ham to avoid burning.
- Saute the Aromatics: Toss in the diced onion into the pot with the ham drippings. Sauté until the onions are translucent and fragrant, about 3-4 minutes. This builds a flavorful base for your chowder.
- Add the Veggies: Stir in the potatoes and corn, mixing everything well. As the corn warms through, it will brighten in color. Ensure the potatoes do not stick to the bottom of the pot by stirring regularly.
- Pour in the Broth: Pour in the chicken broth, then allow everything to come to a gentle boil. Watch for bubbles forming. This provides the liquid base for your chowder. Avoid high heat to prevent a messy boil-over.
- Simmer Away: Let the mixture simmer until the potatoes feel tender when pierced with a fork, approximately 15 minutes. Stir occasionally to prevent sticking and to meld the flavors.
- Add the Ham & Cream: Stir in the diced ham and heavy cream. Allow the chowder to heat through gently for about 5 minutes so the ham warms up nicely, making the chowder creamy.
- Season & Serve: Finally, season with salt and pepper to taste. Taste as you go to ensure proper seasoning. Serve warm and enjoy the cozy vibes!
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If the chowder is too thick, add an extra cup of chicken broth or water to achieve a desired consistency. For a more robust flavor, consider adding a1/2 teaspoon of smoked paprika or additional salt and pepper. If the potatoes are not tender enough after cooking, try cutting them smaller and simmering for an extra 5 to 10 minutes. For a sweeter chowder, using fresh corn is recommended. Sprinkle fresh herbs during cooking for enhanced flavor.
- Reheating Instructions: Reheat the chowder on the stovetop over medium heat until warmed through, stirring occasionally.
- Serving Suggestions: Serve with crusty bread for dipping or pair with a fresh garden salad. Top with chopped chives or green onions for added flavor.
- Recipe Variations: Substitute half-and-half for heavy cream for a lighter option. For a vegetarian chowder, swap the chicken broth with vegetable broth. Add diced bell peppers for crunch or sweet potatoes instead of regular for a twist.
- Ingredient Notes: Select fresh, firm potatoes with no spots for best results. Use quality diced ham to enrich the chowder’s flavor. For a creamier texture, half-and-half can replace heavy cream, but note it will be less rich.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg