One of the things that I love about this soup is how quick and easy it is to put together. I had made a ham the other day and this soup is a quick and easy way to use up the leftovers. This would also be delicious without the ham making it a great vegetarian or vegan option. However, my husband thinks that dinner just isn't complete without some meat.
Corn Chowder with Ham
2 tbs olive oil
2 cups onions, chopped
1 1/2 cup bell peppers, chopped
4 cloves garlic, chopped
5 cups potatoes, cubed
4 cups ham, cubed
2 lbs corn kernels (I used the fresh corn we froze this summer)
12 cups chicken broth
1/4 cup fresh parsley, chopped
1 tbs fresh thyme leaves
1 tsp black pepper
1 tbs sriracha (optional)
1/4 tsp smoked paprika
3 cups unsweetened almond milk OR 1 - 12 oz can evaporated goat's milk
3 tbs corn starch
In a large soup pot, heat the olive oil over medium heat.
Saute the onions, bell peppers, and garlic until they are tender.
Add the potatoes, ham, corn, chicken broth, parsley, thyme, pepper, sriracha, and smoked paprika.
Bring to a boil then reduce heat to a simmer.
Simmer for about 30 minutes or until the potatoes are tender.
Combine your milk of choice with the corn starch.
Add the milk mixture to the soup and continue to simmer until the soup comes back up to temperature and is very slightly thickened.
If you like a thicker soup then add more corn starch (dissolved in a little water) and continue to cook until the desired thickness is achieved.
Season with salt and serve.