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Smoked Ham and Corn Chowder

Smoked Ham and Corn Chowder Picture

Updated:
Prep time:     Cook time:     Total time:
Yield: 2 - 4 servings

This recipe is a super, hearty, homemade Corn Chowder. A soup, that's really easy to prepare, and will definitely warm you up on a cold Winter's day. The best part of this Corn Chowder recipe is that I've re-purposed leftover Root Beer Glazed, Smoked Ham from my New Years Day dinner.

Trying to use up leftovers can sometimes be a challenge. With leftover ham, it easy to make a kicked up Grilled Cheese, Ham and Eggs, or even my Sweet Potato Hash. This time I wanted to really re-purpose the Ham and use it so I wouldn't think I was eating Ham, AGAIN.

Needless to say, it worked out perfectly, especially with the first real cold weather of the year coming to the South (it was 22 degrees this morning with a high of 36). I understand that that's nothing compared to where some of you live, and for me I still remember living in Northern New Hampshire with the cold snap getting to less

Thanks to the addition of the Root Beer Glazed, Smoked Ham, the soup had a hint of smokey flavor, along with many different textures. Just enough heat from the my Blacken Seasoning, and nice and filling. It really did the job of both warming me up, and not being hungry an hour after eating. It's a meal in a bowl, and will re-heat easily in a pot.

Although I don't show it, I did serve it along with Garlic Bread, for that little extra kick.

You could easily make this soup by getting some thick sliced ham from the Deli at your local supermarket. And if you don't have the leftover Root Beer Glaze, you could just as easily use any BBQ Sauce you've got hangin' around in the frig. I always save my sauces and glazes in a squirt bottle in my frig. 'cause I know I'll find a use for them within the next few weeks. Sometimes, just a squirt or two can totally change any of your recipes. And they're great to use on Oven, Barbecued Chicken.



  • 2 Slices, Thick-sliced Bacon
  • 1 Tablespoon, Vegetable Oil
  • 2 3/8" Slices, Leftover Ham
  • 2 Medium, Onions
  • 2 Cups, Chicken Broth
  • 6 Medium, Russet Potatoes
  • 1/2 Cup, Dried Parsley
  • 2 Tablespoons, Butt Kickin' Blacken, Original Recipe
  • 1 1/2 Teaspoons, Black Pepper
  • 3 Cans, Creamed Corn, 14 oz. cans
  • 2 Cans, Whole Kernel Corn, drained, 14 oz. cans
  • 1 Cup, Heavy Whipping Cream
  • 1 Cup, Milk
  • Coarse Kosher Salt, to taste

Corn Chowder Picture of frying the bacon


1.    Slice the bacon, crosswise, into 1/4" - 3/8" strips.

Place a little oil in the bottom of your pot (I used an 8 quart, heavy bottomed pot), and turn the heat to medium high. Cook the bacon until the fast is rendered, and the bacon is just beginning to brown.


Corn Chowder, slicing the Ham Picture


2.    While the bacon is cooking:

Slice the leftover ham into 1/4" - 5/16" slices. I used 2 slices, but you could easily add a third, if you'd like a meatier soup.


Corn Chowder, Cutting Ham into 3/4 inch Chunks Picture


3.    Cut the ham into chunks about 1" square. You want them bite sized for easy eating.


Corn Chowder, Frying the Ham Picture


4.    Place the ham into the pot with the bacon, and begin dicing the onions. The ham should just begin to brown when you've got the onions ready. Add the onions into the pot, with a little more vegetable oil, if it needs it.

Ron's Note:
Don't worry about some of the meat sticking to the bottom of the pan. The onions contain a lot of moisture, and will deglaze the pan while they cook.

Since I'm using a stainless pot, I use a wooden spatula to help the onions do their job.


Corn Chowder, Prepping the Potatoes Picture


5.    Peal and chop the potatoes while the onions are cooking, add them to the pot when the onions are soft, and just a little browned.

6. Add enough chicken broth to just cover the potatoes. Bring the pot to a boil, then turn down to simmer the potatoes, covered, until they're soft.

7. When the potatoes are soft, mash them with the back of a spoon of a spatula against the side of the pan. Don't worry about getting all of them, because they'll add their own texture to the finished soup.


Corn Chowder, Cooing the Soup Picture


8.    Add the rest of the ingredients, stir it up well, bring it to a boil, then turn way down to simmer.

Let the soup simmer, covered, for about 1/2 hour while you cook the ham for the garnish.


Corn Chowder, Frying Ham for a Garnish Picture


9.    For the Garnish:
I took another slice of ham that was about 1/8" thick and sliced it into long, 1/8" square strips. Place them in a small Teflon fry pan with a little of the leftover Root Beer Glaze, and cook over high heat until they just begin to brown.

10. To serve, place the soup into a bowl, or in my case it was a large 12 oz. soup cup, lay a few strips of the Ham Garnish on top, then sprinkle with chopped parsley, or chives. Because I didn't have any fresh parsley, I used dried. It looked great just the same.

Enjoy this Hearty soup, from leftover Root Beer Glazed, Smoked Ham.


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Click here to view a printable version of this recipe.

This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.

Click here to go to the Orders Page






Butt Kickin' Blacken added just the right amount of heat and flavor to this hearty soup.

ORDER SOME TODAY!





"Cap'n Ron made this for me once, and it's become my favorite of his recipes.

J.S., Anderson, SC



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Leftovers

Leftovers are easily re-heated in a covered pot, over a medium low flame.




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