Southern-style Creamy Corn, Potato, Ham & Brocolli Chowder

By Gingerrod • August 4, 2011 • 0 Comments

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Author Notes: I came up with this recipe as a combination of a few recipes I have made before. Several years ago I made a Potato Corn Chowder and loved it but I can not find the recipe so I came up with my own variation. My variation combines a Potato Corn Chowder with a Broccolli and Cheese Soup. It is a wonderful comfort food packed with vegetables and it is Delicious! - Gingerrod

Serves 12

4 cups Fresh Corn off the Cob
2 cups Potatoes, peeled and cubed
2 cups Ham, cubed
1 cup Celery, diced
1 cup Onion, diced
1/4 cup Butter
2 cups Chicken Broth
2 cups Half and Half Cream
Salt & Pepper to Taste
2 cups Broccoli Florets
2 cups Cheddar Cheese, shredded
Garnish with additional Cheddar Cheese, shredded and Green Onions, diced

In a Large Soup Pan, melt Butter. Cook Celery and Onions until soft, about 3 minutes.
In a Blender combine 1 Cup of Corn and Half and Half until Creamed.
Add remaining 3 Cups of Corn, Potatoes, Ham, Chicken Broth, and Creamed Corn mixture into pan with Celery and Onions. Simmer over Low Hear for 15 minutes.
Add Brocolli, Cheddar Cheese and Salt & Pepper to taste. Simmer over Low Heat for an additional 5 Minutes.
Serve Hot, laddle into bowls and garnish with Cheddar Cheese and Green Onions. Enjoy!