Lunch Recipe

Ham and Corn Chowder

I came up with this after trying to figure out what to do with some leftover ham bits, and, so far, everyone loves it.

INGRIDIENT

1 tablespoon olive oil, or as needed

1 onion, diced

3 red potatoes, quartered, or more to taste

½ cup cubed cooked ham, or to taste

3 cups heavy whipping cream

1 (15 ounce) can creamed corn

1 (12 ounce) package frozen corn kernels

1 cup 2% milk

½ cup water

1 cube chicken bouillon

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground ginger

salt and ground black pepper to taste

DIRECTION

Step: 1

Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.

Step: 2

Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

NUTRITION FACT

Per Serving: 459 calories; protein 7.3g; carbohydrates 28g; fat 37.5g; cholesterol 129.5mg; sodium 473.9mg.

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