Growing up, my mom’s homemade soups always held a special place in my heart, but the chowders were undeniably my favorite. There’s something about the warmth and creaminess of chowders that makes them the perfect comfort meal, especially during cold winter weather. When I stumbled upon the recipe for Ham and Potato Corn Chowder, I knew I had to give it a try, and I had a feeling it would be something special.
After my first taste of this chowder, it quickly became my ultimate favorite, and I was thrilled to discover that my family loved it just as much as I did. As soon as the weather turns chilly, the requests for this flavorful chowder start pouring in, and I’m more than happy to oblige.
One thing that sets this chowder apart is its hearty and satisfying nature. There’s nothing boring about it – the combination of ham, potatoes, and corn creates a symphony of flavors that leave you wanting more with every spoonful. The creamy texture and rich taste make it the ultimate comfort food that warms both body and soul.
To make the experience even better, I like to serve this chowder with a crusty baguette or crunchy rolls for dipping. It adds the perfect touch and elevates the meal to new heights of deliciousness.
On one occasion, I decided to bring a pot of this chowder to a work luncheon. I used my trusty Crockpot to keep it warm, and it turned out to be a hit! The ease of serving and the fantastic taste made it a popular choice among my colleagues.
Ingredients:
Continue reading ingredients, directions, notes & conclussion on the next page
Now let’s talk temperature. A hot oil bath—think 350-375°F—is your ticket to the crispy outer layer you’re yearning for. And what about the type of potatoes, you ask? Russets have high-starch content, making them ideal for frying.
