Step 1: Cook the Vegetables
- Prepare the Potatoes: Peel and dice the potatoes into bite-sized pieces. Set aside.
- Sauté the Onions and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook until they become soft and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 2: Make the Base
- Add Flour: Sprinkle the flour over the cooked onions and garlic, stirring continuously. Cook for about 2 minutes to form a light roux, which will help thicken the chowder.
- Add Broth: Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle boil.
Step 3: Cook the Potatoes
- Add Potatoes: Once the broth is simmering, add the diced potatoes. Let them cook for 10-15 minutes, or until tender when pierced with a fork.
- Season: Stir in the thyme, smoked paprika, salt, and pepper to taste.
Step 4: Add Ham and Corn
- Add Ham: Stir in the diced ham and allow it to warm through, about 3-4 minutes.
- Add Corn: Add the corn kernels (if using canned corn, be sure to drain it first) and cook for another 5 minutes.
Step 5: Finish with Cream
- Add the Cream: Reduce the heat to low and slowly pour in the heavy cream, stirring gently to combine. Allow the chowder to simmer for another 5-7 minutes, stirring occasionally. Be careful not to let it boil after adding the cream to prevent curdling.
Step 6: Serve
- Taste and Adjust: Taste the chowder and adjust the seasoning with additional salt, pepper, or thyme as needed.
- Garnish: Serve hot, garnished with freshly chopped parsley for a burst of color and freshness.
Tips for Success:
- Consistency: If you prefer a thicker chowder, use a potato masher to mash some of the potatoes directly in the pot before adding the cream.
- Lighter Option: For a lighter version, substitute half-and-half or whole milk in place of heavy cream, though the soup will be slightly less creamy.
- Cheesy Addition: Add shredded cheddar cheese for a richer, cheesier version. Stir it in just before serving for a smooth, cheesy texture.
Conclusion:
This Ham and Potato Corn Chowder is a wonderful, cozy meal that brings comfort with every spoonful. Whether you’re serving it for dinner or lunch, this creamy chowder, loaded with ham, potatoes, and corn, is sure to become a family favorite!