Corn Chowder with Ham

Servings 6 servings


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 medium Idaho potatoes peeled and cut into 1-inch cubes
  • 1 large onion diced
  • 2 medium stalks celery diced
  • 2 medium carrots diced
  • Sea salt and freshly ground black pepper to taste
  • 1 cup cubed cooked ham or pancetta
  • 1 14-oz. can creamed corn with liquid
  • 14 ounces frozen whole kernel corn
  • 2 cups whole milk
  • 1 cup half and half
  • 1/4 teaspoon ground nutmeg
  • 2 drops hot sauce


  • Heat the olive oil and butter in a medium saucepan over medium heat. Add next 5 ingredients (potatoes through black pepper); sauté for 10 minutes.
  • Add remaining ingredients (ham through hot sauce); simmer for 10 minutes or until chowder has slightly thickened.
  • Serve hot.


SERVING SUGGESTION: Grilled cheese sandwiches and a relish tray of carrot and celery sticks, grape tomatoes and whole black olives.
KOSHER: Omit ham.
GLUTEN FREE: Make sure creamed corn and hot sauce are gluten free.
NUTRITION: Per Serving: 307 Calories; 15g Fat; 12g Protein; 36g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 429mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat. Points: 9
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