The Pioneer Woman Tasty Kitchen
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Ham and Cheddar Corn Chowder

2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

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Level: Easy

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Description

Ham and cheddar corn chowder: a thick and hearty fall meal.

Ingredients

  • 2 Tablespoons Vegetable Oil
  • 1 whole Large Yellow Onion, Peeled And Diced
  • 3 whole Carrots, Peeled And Diced
  • 2 stalks Celery, Diced
  • 3 cloves Garlic, Minced
  • 5 whole Medium Red-skinned Potatoes, Cubed
  • 6 cups Chicken Stock
  • ¼ teaspoons Cayenne Pepper
  • 2 teaspoons Ground Coriander
  • 2 cans (16 Oz. Size) Whole Kernel Corn, Undrained
  • 2 cans (16 Oz. Size) Cream Style Corn
  • 4 cups Shredded Sharp Cheddar Cheese
  • 2 cups Whole Milk
  • ¼ teaspoons Worcestershire Sauce
  • 1 whole Green Onion, Sliced, Plus More For Garnish
  • 4 cups Cooked, Diced Ham
  • Salt And Pepper

Preparation

Heat oil in a large stockpot over medium high heat. Add onion, carrots, and celery and sauté for 5 minutes. Add garlic and sauté for an additional 30 seconds. Add the potatoes, chicken stock, cayenne pepper, and coriander. Bring to a boil, then reduce the heat to medium and simmer, covered, for 35 minutes.

Add whole kernel corn with its juice, creamed corn, cheese, and milk. Simmer for an additional 7 minutes, stirring frequently. Season with Worcestershire. Add sliced green onion and diced ham. Season with salt and pepper. Serve topped with additional green onions if desired.

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Profile photo of Mary

Mary on 9.21.2011

Soup was very simple to fix; however, some of the cheese would melt to the bottom of the pan. It did not provide a thick soup, as one of my kids said, “I thought chowder was supposed to be a thick soup?” It was good, but kind of disappointing. I will be modifying the recipe to be a little more flavorful and thicker.

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