Ham and cheddar corn chowder: a thick and hearty fall meal.
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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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.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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