There’s nothing quite as comforting as a warm bowl of chowder, especially when it’s packed with hearty ingredients and vibrant colors. This Ham, Purple Potato & Corn Chowder is a delicious twist on a classic comfort food. The smoky flavor of ham pairs beautifully with the sweetness of corn, while the purple potatoes not only add a pop of color but also bring a nutty, earthy taste that makes every spoonful unique. Perfect for chilly evenings or whenever you’re craving something wholesome and filling, this chowder is sure to become a family favorite. Serve it with a slice of crusty bread, and you’ve got a meal that warms both the body and soul.
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Ham, Purple Potato & Corn Chowder
Ingredients:
2 Tbsp olive oil or butter
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 ½ cups cooked ham, diced
3 medium purple potatoes, cut into chunks
2 cups corn kernels (fresh, frozen, or canned)
4 cups chicken broth
1 cup milk (or half-and-half for creamier chowder)
2 Tbsp gluten free flour or corn starch (for thickening)
1 tsp smoked paprika
½ tsp dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Ingredients:
2 Tbsp olive oil or butter
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 ½ cups cooked ham, diced
3 medium purple potatoes, cut into chunks
2 cups corn kernels (fresh, frozen, or canned)
4 cups chicken broth
1 cup milk (or half-and-half for creamier chowder)
2 Tbsp gluten free flour or corn starch (for thickening)
1 tsp smoked paprika
½ tsp dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
In a large pot, heat olive oil or butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook another minute.
Stir in diced ham, smoked paprika, thyme, salt, and pepper. Cook for 2–3 minutes to release flavors.
Add purple potatoes, corn, and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
In a small bowl, whisk flour with milk until smooth. Stir into the chowder and simmer for another 5 minutes until thickened and creamy.
Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread or corn muffins.
In a large pot, heat olive oil or butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook another minute.
Stir in diced ham, smoked paprika, thyme, salt, and pepper. Cook for 2–3 minutes to release flavors.
Add purple potatoes, corn, and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
In a small bowl, whisk flour with milk until smooth. Stir into the chowder and simmer for another 5 minutes until thickened and creamy.
Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread or corn muffins.
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