A simple chowder made with corn and smoked ham, a touch of cream, a variety of powdered peppers, and lots of flavor.
"*" See Kitchen Notes for more information or links to special ingredients.
Add the potatoes, chipotle powder, paprika, mustard powder, bay leaves, white pepper, and thyme. Bring back to a boil, reduce to a simmer and cook 10 minutes.
Add the corn and Swiss chard (if using). Simmer for another 10 minutes.
Remove from heat. If possible, let the soup cool for 2 to 4 hours or overnight.
Potato – Yukon gold potato or Russet are good potatoes for chowder because, once cooked, they are soft enough to crumble and break up as the soup cooks, providing a natural thickener. Once the potato is soft, use the stirring spoon and press some of the potatoes pieces against the side of the pot to break them up. This helps to thicken the soup. Red potatoes don’t soften as much so if you don’t want your potatoes to break or to smash them, then use red potatoes.
Corn – Fresh or frozen corn works best in my opinion. You could used canned, but since it’s already cooked and soft, add it in Step 6 after simmering for 10 minutes.
Cornstarch – If you are gluten intolerant, then cornstarch is the best thickener. Most cornstarch is gluten-free because it’s made from corn, but you never know what manufacturers might add. So check the box. Only add the cornstarch if you want your chowder thicker. We normally don’t add it.
My most common method of thickening a soup or gravy, especially when I just need a little thickening, is to slowly sift the cornstarch or flour into the soup and stir as I sift. The smaller particles prevent clumping but also cause the soup to thicken faster because the smaller particles provide a larger surface.
Swiss chard – The Swiss chard was a recent addition to this recipe. I had some fresh picked chard, so I chopped it up and threw it in the soup. It was a nice complement to the other ingredients and made a heartier and healthier soup.
Suggested sides – Warm flour or corn tortillas, crackers, or a nice side salad.
Recipe author: MJ of MJ's Kitchen