This recipe was a sweet surprise. I love when I can use ingredients I already have and create a dish that tastes good. I had run out of grocery money and didn’t know what to make for dinner. It was a rainy day and I had spent the day making bread. What goes better on a rainy day and homemade bread than soup? I didn’t have chicken or beef, I didn’t have a ton of vegetables, but I did have some freezer corn and so the idea for this soup was born.


This corn chowder is rich and delightful. You bacon lovers might want to sub out the ham for bacon and for an even creamier experience you could sub the milk out for cream. I however felt this soup was rich enough. Because you do add milk and cheese I wouldn’t recommend freezing it, but this soup is so good you shouldn’t have to worry about having too much left over!

Yield: 6 servings

Time: 30 minutes


  • 3 T olive oil
  • 1/2 onion, diced
  • 3 carrots, diced
  • 3 celery stocks, diced
  • 4 slices of deli ham
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 3 T flour
  • 6 c chicken broth
  • 2 potatoes, peeled and diced
  • 3 c frozen corn
  • 1 c milk
  • 1/2 c shredded cheddar cheese
  • garnish: cheese, sour cream, or green onion


  • Step 1

Wash and chop all vegetables. Saute oil, onion, carrots, and celery until tender. Add ham and saute two minutes more. Season with garlic powder and salt and pepper.

  • Step 2

Add flour and saute two minutes. Add chicken broth and bring to a boil. Add potatoes and corn. Allow it to simmer until potatoes are tender. 10-15 minutes.

  • Step 3

Add milk and cheese to soup. Simmer for 5 minutes or until cheese is melted. Garnish with desired toppings.





Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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