Creamy Ham and Corn Chowder

A Housewife's Ham and Corn Chowder: A Comfort Food Classic

The aroma of this Creamy Ham and Corn Chowder fills my kitchen with the comforting scent of home. It's a recipe born from resourcefulness, a way to transform leftover ham bone into a hearty and flavorful meal. I first made it a few years ago after a celebratory Easter dinner, when a perfectly good ham bone sat forlornly in the fridge. Instead of letting it go to waste, I decided to experiment, and the result was this wonderfully satisfying soup.

This chowder isn't just about practicality; it's about creating a warm and inviting experience. The creamy texture, the delicate sweetness of the corn, and the savory richness of the ham combine to create a taste that transcends simple leftovers. It's a dish that embodies comfort, evoking memories of cozy evenings and family gatherings. The process, while involving a few steps, is surprisingly straightforward, requiring mainly simmering and gentle stirring. The result is well worth the effort. I often make a double batch, knowing it will be devoured quickly. And let's be honest, leftover chowder is even better the next day!

The key to this recipe lies in the ham bone itself. Don't be afraid to crack it open—this releases the marrow, adding a depth of flavor that you won't find anywhere else. The simmering process extracts all the goodness from the bone, creating a rich broth that forms the foundation of the chowder. I usually leave a generous amount of ham on the bone, resulting in a substantial amount of ham bits in the final dish. However, you can adjust this to your preference. The beauty of this recipe is its adaptability; feel free to experiment with adding other vegetables, such as potatoes or carrots, to create your own unique variation.

Serving this chowder is a delightful experience. I love to pair it with crusty bread, perfect for soaking up every last drop of that luscious broth. It's a satisfying meal that’s perfect for a chilly evening or a cozy Sunday brunch. But honestly, this soup is so versatile that it fits into any mealtime, any time of year. It’s a testament to how simple ingredients can be transformed into something truly extraordinary when approached with creativity and a touch of love. This recipe isn't just a recipe; it's a story of resourcefulness, a symbol of comfort, and above all, a testament to the magic that happens in the kitchen when you embrace the unexpected.

The simple act of transforming a leftover ham bone into a delicious meal brings me a deep sense of satisfaction. It’s a reminder that even the smallest of ingredients can lead to something extraordinary, just like this Creamy Ham and Corn Chowder. So, the next time you find yourself with a leftover ham bone, don't throw it away – instead, try this recipe. I promise, you won't be disappointed.

Beyond the deliciousness, this recipe represents something much more profound. It’s about making the most of what you have, transforming the ordinary into the extraordinary. It’s about the heart of home cooking, where resourcefulness meets deliciousness. It's about creating memories, savored one spoonful at a time. It's about family, and togetherness, and the simple joys found in a warm bowl of soup on a cold day.

Step-by-step

• On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking.
• Place ham bone flat in the bottom of a pot and add enough water to just cover.
• Simmer over medium heat for 30 minutes.
• Remove bone and cut off the remaining tender ham meat; set meat aside.
• Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength.
• Skim the fat from the broth.
• Melt butter in a large pan; remove from heat and mix in flour until smooth.
• Slowly add 1 cup milk, stirring constantly.
• Return pan to stove and cook on low heat until milk thickens.
• Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth.
• Cook on low for about 15 minutes, but do not boil.
• Add salt, pepper, and paprika to taste.
• Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder.
• Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.