Ham and Corn Chowder
Servings: 6 servings (1.75 cups per serving)
Calories: 430kcal
Ingredients
- 1 lb honey glazed ham, chopped
- 3 strips Wegmans Center Cut Uncured Bacon, 25% Less Sodium (3 oz)
- 4 Yukon gold potatoes, peeled and chopped (400 grams)
- 2 cups frozen corn kernels (227 grams)
- 1 medium onion, diced (280 grams)
- 3 stalks celery, chopped (178 grams)
- 3 medium carrots, peeled and diced (107 grams)
- 2 cloves garlic, minced (8 grams)
- 3 cups unsalted chicken stock (24 fl oz)
- 2 cups half and half (16 fl oz)
- 1/4 cup flour (30 grams)
- 2 tbsp unsalted butter
- 1 tsp Worcestershire sauce
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/4 tsp dried thyme
- salt and pepper to taste
Instructions
- Heat a 5-7 qt dutch oven over medium high heat. Add bacon strips, cooking until crispy, then remove to a paper towel lined plate, leaving the bacon grease behind.
- Add butter to the dutch oven and melt, then add onion, garlic, celery, and carrots. Sauté for 2-3 minutes until fragrant and the carrots begin to soften slightly.
- Add flour and stir to combine with the veggies and butter. Cook for at least 1 minute, then whisk in chicken stock and half and half, scraping up any browned bits from the bottom of the dutch oven.
- Add all remaining ingredients except the cooked bacon, stirring to combine. Bring to a boil, then reduce heat to a simmer for 10-15 minutes or until the potatoes are fork tender. Remove from heat.
- Chop bacon into small bits, then add as a garnish to the soup before serving.
Notes
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Nutrition
Serving: 441grams | Calories: 430kcal | Carbohydrates: 37g | Protein: 24g | Fat: 22g | Cholesterol: 79mg | Sodium: 817mg | Potassium: 556mg | Fiber: 4g | Sugar: 13g