- 1 tablespoon olive oil, or as needed
- 1 onion, diced
- 3 red potatoes, quartered, or more to taste
- 1/2 cup cubed cooked ham, or to taste
- 3 cups heavy whipping cream
- 1 (15 ounce) can creamed corn
- 1 (12 ounce) package frozen corn kernels
- 1 cup 2% milk
- 1/2 cup water
- 1 cube chicken bouillon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- salt and ground black pepper to taste
- Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
- Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.
04/04/2018
recipepes.com
Ham and Corn Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
