This Sweet Potato Ham and Corn Chowder has the perfect blend of deliciously satisfying flavors! It’s perfectly hearty and amazingly satisfying. And I’m just wondering why I didn’t think to add sweet potatoes in until now.
I love the way the salty ham in this soup compliments the sweet potatoes. I also love how it’s loaded with veggies. And it’s perfectly creamy.
I’ll always go for a comforting creamy soup on a cold winter day.
There’s just something about comfort food that seems so fitting on these drab, cold and snowless days (I think if it’s going to be cold there should at least be some beautiful white sparkly snow right?).
Lately for me it’s been all about that easy Chicken Pot Pie but now I’ll have to add this Sweet Potato Ham and Corn Chowder into the mix.
In some countries you may find the sweet potatoes labeled as yams. I used the Red Garnet variety but most varieties will work here – just skip the purple or white though.
Then for the ham I just used a center cut bone-in ham steak (of course trimming excess fat and discarding the bone).
But leftover holiday ham would work here as well – as long as it’s not coated in a sweet glaze.
Here you want a smoked ham flavor not a sweet ham, you already get enough sweet from those sweet potatoes.
Then grab a loaf of fresh wheat bread or some crackers while your at the grocery store too, because soup is always better when you’ve got something for dunking.
We all need a splurge sometimes.
Sweet Potato Ham and Corn Chowder
This soup has the perfect blend of deliciously satisfying flavors! It's creamy, it's hearty and it's oh so comforting! Perfect for a cold winter day.
- 1 1/2 Tbsp olive oil
- 1 1/4 cups chopped yellow onion
- 1 cup peeled and diced carrots
- 1 cup diced celery
- 1 cup chopped bell pepper
- 1 Tbsp minced garlic (3 cloves)
- 2 (15 oz) cans low-sodium chicken broth
- 3 cups 1/2-inch peeled and diced sweet potatoes (about 1 large)
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 5 Tbsp unsalted butter, diced into 1-Tbsp pieces
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 1/2 cups diced cooked hickory smoked ham (I used a center cut ham steak)
- 1 1/2 cups frozen corn
- 1/2 cup shredded sharp cheddar cheese, plus more for serving if desired
- 3 Tbsp chopped fresh parsley
Heat olive oil in a large pot over medium-high heat. Add in onions, carrots and celery and saute 4 minutes.
Add in bell pepper and garlic and saute 1 minute longer.
Add in chicken broth, sweet potatoes, basil and thyme and season with salt and pepper to taste (don't add too much salt as you'll be adding salty ham and cheese later on).
Bring mixture to a boil then reduce heat to medium-low and simmer until sweet potatoes and vegetables are tender, about 15 - 20 minutes.
Meanwhile, melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute.
Pour in milk into flour mixture, stir constantly and bring mixture to a light boil, remove from heat.
Stir ham and corn into soup (once veggies are tender) and heat through, about 2 minutes. Stir milk mixture into soup.
Stir in cheddar and parsley. Serve warm.
Recipe source: inspired by Allrecipes