Ham Potato Corn Chowder: A Delicious & Easy Recipe

Chicken Enchilada Skillet: Imagine a dish that captures all the vibrant flavors of classic chicken enchiladas but without the fuss of rolling! This isn’t just dinner; it’s a fiesta in a pan, ready in under an hour. Forget spending ages assembling individual enchiladas; this one-pan wonder delivers the same cheesy, saucy goodness with minimal effort.

Enchiladas, with their roots deep in Mexican culinary history, have been a beloved staple for generations. The word “enchilada” itself comes from the Nahuatl word “ch?llap?tzalli,” meaning “chili flute,” referring to a corn tortilla dipped in chili sauce. While traditionally a labor of love, involving carefully rolled tortillas filled with savory ingredients, our Chicken Enchilada Skillet offers a modern, streamlined approach to this classic comfort food.

People adore enchiladas for their rich, complex flavors – the combination of tender chicken, flavorful sauce, melted cheese, and soft tortillas is simply irresistible. This skillet version captures all of that deliciousness in a convenient, easy-to-make format. The beauty of this dish lies in its simplicity and adaptability. It’s perfect for busy weeknights, potlucks, or any occasion where you crave a satisfying and flavorful meal. Plus, who can resist that gooey, cheesy topping?

this Recipe

Ingredients:

• Potatoes: 2 lbs, Yukon Gold or Russet, peeled and diced into ½-inch cubes
• Ham: 1 ½ cups, cooked ham, diced into ½-inch pieces (leftover ham works great!)
• Corn: 2 cups, frozen or fresh corn kernels (if using fresh, cut from about 3 ears)
• Onion: 1 medium, yellow onion, finely chopped
• Celery: 2 stalks, finely chopped
• Garlic: 2 cloves, minced
• Chicken Broth: 6 cups, low-sodium chicken broth
• Heavy Cream: 1 cup
• Butter: 4 tablespoons, unsalted
• All-Purpose Flour: 3 tablespoons
• Dried Thyme: 1 teaspoon
• Salt: To taste
• Black Pepper: To taste
• Fresh Parsley: 2 tablespoons, chopped, for garnish (optional)
• Green Onions: 2 tablespoons, thinly sliced, for garnish (optional)
• Shredded Cheddar Cheese: For garnish (optional)
• Hot Sauce: A dash, for serving (optional)

Sautéing the Vegetables:

1. First, melt the butter in a large pot or Dutch oven over medium heat. Make sure the pot is large enough to hold all the ingredients comfortably. You don’t want it overflowing later!
2. Add the chopped onion and celery to the melted butter. Sauté them for about 5-7 minutes, or until the onion becomes translucent and softened. Stir occasionally to prevent burning. This step is crucial for building a flavorful base for the chowder.
3. Next, add the minced garlic and dried thyme to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma at this point should be amazing!

Creating the Roux and Building the Chowder:

1. Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook the flour and create a roux. This will help thicken the chowder. Make sure the flour is fully incorporated and there are no lumps.
2. Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to prevent any flour from sticking and burning. Continue whisking until the mixture is smooth and there are no lumps.
3. Add the diced potatoes to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.
4. Once the potatoes are tender, add the diced ham and corn to the chowder. Stir to combine.
5. Simmer for another 5-7 minutes, allowing the ham and corn to heat through. Be careful not to boil the chowder at this stage, as it can cause the potatoes to break down too much.

Finishing Touches and Serving:

1. Stir in the heavy cream. Heat through gently, but do not boil. Boiling the cream can cause it to curdle.
2. Season the chowder with salt and black pepper to taste. Remember that the ham and chicken broth already contain salt, so start with a small amount and adjust as needed.
3. If you prefer a smoother chowder, you can use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some chunks of potatoes, ham, and corn. Alternatively, you can remove about 2 cups of the chowder and blend it in a regular blender, then return it to the pot.
4. Ladle the ham potato corn chowder into bowls.
5. Garnish with fresh chopped parsley, green onions, and shredded cheddar cheese, if desired. A dash of hot sauce can also add a nice kick!
6. Serve immediately and enjoy! This chowder is even better the next day, as the flavors have had time to meld together.

Tips and Variations:

• Type of Potatoes: While Yukon Gold and Russet potatoes are recommended, you can also use other varieties like red potatoes. Just adjust the cooking time accordingly.
• Ham Options: Leftover holiday ham is perfect for this recipe. You can also use ham steaks or even diced bacon for a smoky flavor.
• Corn Options: Fresh, frozen, or canned corn can be used. If using canned corn, drain it well before adding it to the chowder.
• Vegetarian Option: To make this chowder vegetarian, omit the ham and use vegetable broth instead of chicken broth. You can also add other vegetables like carrots, bell peppers, or zucchini.
• Spice Level: Adjust the amount of black pepper and hot sauce to your liking. You can also add a pinch of red pepper flakes for extra heat.
• Thickening the Chowder: If you prefer a thicker chowder, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot during the last few minutes of cooking.
• Dairy-Free Option: To make this chowder dairy-free, use coconut milk or cashew cream instead of heavy cream.
• Slow Cooker Option: This chowder can also be made in a slow cooker. Sauté the vegetables as directed, then transfer them to the slow cooker along with the remaining ingredients (except the heavy cream). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream during the last 30 minutes of cooking.
• Freezing: This chowder can be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Note that the texture of the potatoes may change slightly after freezing.

Serving Suggestions:

• Serve with crusty bread or crackers for dipping.
• Pair with a side salad for a complete meal.
• Top with a dollop of sour cream or Greek yogurt.
• Garnish with crispy bacon bits for extra flavor.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 350-450 per serving
• Fat: 20-30g
• Protein: 20-25g
• Carbohydrates: 30-40g

Why This Recipe Works:

This ham potato corn chowder recipe is a classic comfort food that’s easy to make and packed with flavor. The combination of creamy potatoes, savory ham, and sweet corn creates a delicious and satisfying meal. The sautéed vegetables provide a flavorful base, and the heavy cream adds richness and creaminess. The optional garnishes add a touch of freshness and visual appeal. This recipe is also versatile and can be easily adapted to suit your preferences and dietary needs.

Troubleshooting:

• Chowder is too thick: Add more chicken broth or water to thin it out.
• Chowder is too thin: Simmer uncovered for a longer period of time to allow some of the liquid to evaporate. Alternatively, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot during the last few minutes of cooking.
• Potatoes are not cooking evenly: Make sure the potatoes are diced into uniform sizes.
• Chowder is bland: Add more salt, pepper, or other seasonings to taste. A dash of hot sauce can also add a nice kick.
• Cream curdled: Avoid boiling the chowder after adding the heavy cream. If the cream curdles, you can try whisking it vigorously to smooth it out.

Equipment Needed:

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Whisk
• Immersion blender (optional)
• Ladle

Storage Instructions:

Store leftover ham potato corn chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.

Conclusion:

This ham potato corn chowder is more than just a soup; it’s a hug in a bowl, a comforting symphony of flavors that will warm you from the inside out. The creamy texture, the savory ham, the sweet corn, and the hearty potatoes all come together in perfect harmony to create a truly unforgettable culinary experience. I genuinely believe this recipe is a must-try for anyone looking for a satisfying and easy-to-make meal, especially on a chilly evening. It’s the kind of dish that brings people together and creates lasting memories.

But why is it a must-try? Beyond the incredible taste, it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Want to make it even richer? Add a dollop of sour cream or crème fraîche before serving. Looking for a lighter version? Use skim milk or a plant-based milk alternative instead of whole milk. Need to make it gluten-free? Simply ensure that the broth you use is gluten-free. The possibilities are endless!

Serving Suggestions and Variations:

* Garnish with Fresh Herbs: A sprinkle of fresh chives, parsley, or dill adds a pop of color and freshness.
* Add a Touch of Spice: A pinch of red pepper flakes or a dash of hot sauce will give it a little kick.
* Serve with Crusty Bread: Perfect for dipping and soaking up all that delicious broth.
* Top with Crispy Bacon: Because everything is better with bacon!
* Make it a Meal: Serve with a side salad for a complete and satisfying meal.
* Vegetarian Option: Omit the ham and add extra vegetables like carrots, celery, or zucchini. You can also use smoked paprika to mimic the smoky flavor of the ham.
* Seafood Chowder Variation: Substitute the ham with cooked shrimp, crab, or scallops for a delightful seafood twist.
* Spicy Southwestern Chowder: Add diced green chilies and a can of drained black beans for a southwestern flair. Top with shredded cheddar cheese and a dollop of salsa.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a crowd-pleaser, a family favorite, and a guaranteed way to impress your friends. The beauty of this ham potato corn chowder lies in its simplicity and the ability to customize it to your liking. Don’t be afraid to experiment with different ingredients and flavors to create your own signature version.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. And most importantly, I’d love to hear about your experience. Did you make any modifications? What did you think of the flavor? Share your photos and comments with me – I can’t wait to see your creations! Happy cooking, and enjoy every spoonful of this comforting and delicious chowder! Let me know if you have any questions, and I’ll be happy to help. I hope this recipe becomes a staple in your kitchen, just as it has in mine.