This corn chowder recipe has quickly become a family favorite. Whether you're using a ham steak (as I do in this recipe) or leftover Easter ham, Easy Ham and Corn Chowder is a deliciously quick meal that is creamy and satisfying.
Prep Time: 20 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 45 minutesminutes
Servings: 8servings
Calories: 355kcal
Ingredients
3slicesbacon, chopped
8oz.ham steak (or leftover cooked ham), cut into 1/2-inch cubes
1tsp.dried oregano leaves
1/2cupdiced onion, may substitute 2 tsp. of dehydrated onions
1/2cupdiced carrot
1/2cupdiced celery
1red bell pepper, seeds and membranes removed, diced (may substitute jarred roasted red peppers, if desired)
2 1/2cupsmilk
24oz.jar Alfredo pasta sauce
1cupfrozen corn, thawed
16oz.can creamed corn
4oz.can diced green chilies
1-2tsp.Worcestershire sauce
Salt and pepper, to taste
Shredded cheddar cheese, for garnishing
Instructions
In a 6-quart Dutch oven, over medium heat, cook the bacon and ham with the oregano until the bacon is beginning to get nicely crispy; remove the meat to a paper towel-lined plate.
Add the onions, carrots, celery, and bell pepper to the drippings in the Dutch oven, cooking over medium heat until the vegetables are softened, approx. 8-10 minutes.
Add the milk, Alfredo sauce, corn, creamed corn, green chilies, and Worcestershire sauce to the vegetables; stir in the reserved ham and bacon. Season the chowder to taste with salt and pepper, as desired.
Over medium heat, bring the chowder to simmering; simmer gently, uncovered, for 20-25 minutes, stirring often.
Serve the soup sprinkled with a bit of shredded cheddar, as desired.