Ham, Corn, And Potato Chowder
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 10
  • 1 celery stick
  • 1 med onion
  • 3 garlic cloves
  • 100g butter
  • ⅓c flour
  • 1.25 L vegetable stock
  • 1kg potatoes (I used baby potatoes, but any will do)
  • 3 bay leaves
  • 2c diced leg ham (the end of a Christmas ham, or even some pre diced ham from the deli is fine)
  • 1½ c corn kernels (approx 4 large cobs - kernels cut off)
  • 200ml cream
  • salt and pepper
  • 1 bunch of chives
  1. Finely dice the celery, onion, and garlic.
  2. In a heavy based saucepan, melt the butter. Cook the celery, onion, and garlic gently for 10 minutes or until transparent.
  3. Stir in the flour and cook for 2 minutes.
  4. Pour in the vegetable stock and stir.
  5. Bring the soup to the simmer. Add the bay leaves.
  6. Peel and dice the potatoes.
  7. Add the potatoes to the soup and cook for 10 minutes or until almost tender.
  8. Add in the leg ham, corn, and cream. Stir and allow the mixture to heat.
  9. Finely chop the chives.
  10. Just before serving, stir through the chives, and season to taste.
Recipe by Country Life Experiment at http://countrylifeexperiment.com/2015/04/ham-corn-and-potato-chowder/