Ham and potato corn chowder

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  • 1 cup Spanish onion, finely diced
  • 3 tbsp. tablespoon of butter
  • 2 garlic cloves, chopped
  • 1 potato, finely diced
  • Kernels from 4 ears of corrn (about 2 cups) (frozen corn may also work)
  • 5 slices of bacon, cooked and chopped
  • 2 cups of vegetable broth
  • 1 cup cooking cream, 15% or 35%
  • A handful of kale (kale), chopped
  • Salt and pepper from the mill


In a pot, soften the onion in the butter for about 5 minutes. Add the garlic then continue cooking for 2 minutes.

Add the potatoes, corn, bacon (keep some for presentation), and broth. Season well then simmer for 15 minutes.

Add cream and kale then simmer for another 5 minutes. Adjust the seasoning then serve with a little bacon and kale to garnish.

Made with ❤️ by Susan Bowden

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