Creamy Corn Chowder with Potatoes and Ham
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
A delicious made from scratch hearty chowder recipe.
  • 3 Ears of Corn on the Cob, shucked (about 2-/14 cups)
  • 3 Tablespoons Butter
  • ¾ Cup, chopped Vidalia Onion
  • 3 Cups of 2% Milk
  • 2 Tablespoons self rising flour
  • 2 Cups, peeled and diced red potatoes
  • ¾ Cup cooked ham (leftovers are fine)
  • 1 tsp. Salt
  • ½ tsp. Black Pepper
  1. Prepare the fresh vegetables by shucking the corn, peel and chop the potatoes and onions.
  2. Save the corn cobs!
  3. Melt the butter in a Dutch oven.
  4. Stir in the chopped onion and cook until tender, stirring frequently about 5 minutes.
  5. In a bowl, thoroughly combine the milk with the flour. Then stir the mixture into the onion and butter.
  6. Now add potatoes, ham and corn cobs.
  7. Bring to a boil stirring constantly. Reduce heat to low and and place lid on the pot.
  8. Stir frequently and simmer for about 20 minutes or until the soup is thickened.
  9. Remove the corn cobs.
  10. Stir in the corn, salt and pepper.
  11. Simmer on low about 5 minutes.
Recipe by Intelligent Domestications at