Description
This hearty chowder combines leftover ham with chunks of potato and sweet corn in a smoky tomato broth for a stick-to-your-ribs meal that's perfect for cold winter days.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced cooked ham
- 2 cups chicken broth
- 2 medium potatoes, cut into 1/2" cubes
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp hot pepper flakes
- 1 can (540 ml) diced tomatoes
- 1/2 cup frozen corn niblets
- Salt and pepper to taste
Instructions
- In a large saucepan, heat olive oil over medium-high heat. Add onion, garlic and ham. Cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent.
- Stir in the broth, potatoes, chili powder, paprika, oregano and hot pepper flakes. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until the potatoes are cooked through. Add the tomatoes and corn, and continue simmering for 5 minutes longer to let the flavours blend before serving.
Notes
Using Leftover Ham: If you have a leftover ham bone, add it to the pot along with the broth and potatoes, then discard just before serving. It'll add another layer of delicious smoky flavour!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soups
- Method: Stovetop
- Cuisine: Canadian