We’ve still got potatoes here, but I believe I have finally won the potato soup wars! Well, chowder is actually a rich soup typically containing fish, clams, or corn with potatoes and onions, but I’m allergic to shellfish and didn’t have any fish – so corn it was.
I actually had some cubed ham in the freezer, because I keep it for green beans and other things but I’m thinking that bacon would rock this recipe too. Maybe it would be better – but that’s just because I love bacon. It’s still my belief that bacon can make anything taste better, and I’ll hold to that until I’m dead. I’m that committed.
I’d also like to note: that’s gluten free bread up there in the picture. Excellent gluten free bread that I made to go along with the chowder, but that’s another post for a few reasons:
1. You won’t believe what it is so I thought (just a few minutes ago) that I’d do another post for you guys
2. I didn’t have that thought when I took these pics, so I don’t have any pictures of just the bread itself, so some creative Photoshopping will be in order because I don’t currently possess the ingredients to make it again and it is below zero up here in Ohio, so I’m not making a trip to the Kroger for a few days because, well – I’m delicate like that…but only on lazy days. Now back to the soup…
To make this gluten free ham, potato and corn chowder, please remember to use gluten free ham and some gluten free flour, or, well, it won’t be gluten free of course. You would be surprised how many ham or bacon brands are not gluten free, so check those labels. Gluten can hide in about anything – even bacon, I mean ham. This recipe makes something so creamy and delicious that you’ll be in love, I promise, it’s that good.
I realize that this is the third potato soup recipe, but to be truthful, there are just so many ways to make a potato soup that I have no problem making them all because I can make a big pot of soup and freeze for later. You have to get creative with this many taters, or you lose them. Even if you put them in the basement in a cool, dark place, they won’t last forever and we still have about 30 pounds left – and we are a big ‘ol tater eatin’ peoples. Wasting them would seriously wound me, I’m tellin’ ya.
So give this one a try. It’s quick, easy and so good you’ll agree – I’ve won the potato soup wars! Sorry Dan!
- 1 cup of cubed gluten free ham
- 1/2 tbsp oil for frying the ham
- 4 tbsp salted butter or margarine
- 1 clove of garlic, minced or pressed
- 1 medium sized onion - diced
- 2 large potatoes - you can peel or not - diced or cut into chunks - your preference
- 1 - 1 1/2 cups of corn (you can use frozen or drain a whole can)
- 5 tbsp gluten free flour
- 2 c milk
- 2 c chicken broth
- 2 c of water, divided
- 1 tsp Thyme
- 2 tsp of Celery Salt
- Salt and pepper to taste
- Melt butter in a large saucepan over medium heat - remember that you'll be adding the rest of the ingredients so make sure it's big enough
- Add and onion and garlic and saute - just until translucent
- Add the flour and whisk until creamy
- Add 1 cup of milk and whisk while cooking until it thickens - about 2 minutes
- Add the remaining milk and stir until it becomes thick and creamy
- Add the chicken broth and 1 1/2 cups of water and stir until combined
- Add the celery salt
- Add potatoes and cook until fork tender. Remember not to overcook or you will have soupy mashed potatoes here - and stir frequently or they will stick to the bottom of the pot
- Heat oil in a skillet and brown your ham
- Add the other 1/2 cup of water to thin out a little, but you can certainly add more to like your liking
- Add the corn and cook for a few minutes to cook through
- Remove from stove and add the ham
- Add the thyme
- Salt and pepper to taste