Some of the best recipes are the ones that aren’t written down. The problem with that is when someone asks you for your recipe, you’re stumped as to how to explain how to make it. That was the case with our cheesy ham and corn chowder recipe. I make it every year the week after Christmas because my family gets sick of leftovers. So, I make soup, specifically cheesy ham and corn chowder. I have a talent for making soup, and I enjoy mixing flavors to make warm bowls of yumminess. We usually eat this soup with some great crusty bread or almond crackers. For people like me who avoid grains, these crackers are a game changer. The best part about this delicious ham and corn chowder is that it clears out my fridge as it fills my family’s bellies. Added bonus: it’s quick and easy to make.
How leftovers become cheesy ham and corn chowder – the beginning
The magic of this chowder is that I cooked everything that goes into it for Christmas dinner. We have ham, au gratin potatoes, corn and lima beans for dinner, along with homemade bread. It’s a simple meal made from leftovers so it’s like having free food. I share all of my holiday meal suggestions in the book Happiest Holidays which also includes several tips and ideas to have your best holiday season. This recipe is incredibly versatile so change it however you like to suit your taste. If you have mashed potatoes add cheese to taste and skip that part of the prep. Prefer a thinner soup? Add more milk. If you’re unsure about how to turn your leftovers into a yummy soup or chowder, send me an email at firstname.lastname@example.org with your ingredients and and maybe your meal will be the next recipe.
Easy cooking directions
A couple of days after Christmas, I put Grammy’s Cheesy Potatoes leftovers in a small soup pot and chop them into smaller pieces with a wooden spoon before heating them. Hint: They chop easier when they’re cold. After chopping the potatoes, I add milk as needed. I start with a cup of milk and stir while heating the mixture on low. To find the Grammy’s Cheesy Potatoes recipe, click here.
Assembling the chowder
While the potatoes and milk are heating, dice up a cup of leftover ham. Add to the potatoes. At this point I almost always add more milk to thin out the chowder just a bit. Then add a cup or so of corn. The butter in the corn and the juice of the ham helps thin the soup so it’s ok if the soup is thick at first. Continue to warm on low temperature, to avoid scorching the cheesy sauce, until the chowder gets to a temperature you like. Do not cook above medium or you will not like the results on the bottom of the pan, trust me. You can also make this one in your handy dandy slow cooker if you want to prep it and walk away. Cook for an hour to an hour an a half on high and up to three hours on low. If you’re looking for an new slow cooker, click here for a great deal on a new Crock Pot.
Pumping up the nutrition and flavor
You can also add some herbs if you have a favorite to change the flavor or even add a bit of cayenne pepper or hot sauce to spice the soup up. Sometimes we also add other vegetables like chopped broccoli to ramp up the deliciousness. The beauty of soup and chowder is personalizing it to your own taste. Another benefit of this ham and corn chowder is that it’s ready quickly but tastes like you’ve cooked for hours. Remember, if you like thinner soup, keep adding milk or even a bit of chicken stock until you get the consistency you like. We prefer it thick and hearty, but we understand that isn’t for everyone.
The final product
So there you have it, an easy chowder that makes a delicious meal It costs nothing extra and gets you out of the kitchen quickly. Does a recipe get any better than that? Not in my book. If you like this fun and easy recipe, you’ll love the way I teach to clean house and get rid of clutter. Sign up below to get your free access to the Whole Home Reset. It’s the best way to get and keep your home clean in less than 30 minutes per day. As always, thanks for being you and have a great day.