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Iowa Ham and Corn Chowder: A Taste of Heartland Comfort

The scent of simmering ham and sweet corn always takes me back to my grandmother’s kitchen in Des Moines. Every fall, as the cornfields turned golden, she’d whip up a batch of this creamy chowder. The warmth of the bowl, the salty ham mingling with the sweet corn, and the comforting presence of family – it was pure Iowa magic. It’s a dish that embodies home, and I’m thrilled to share this cherished recipe with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6
Dietary Type: Varies (can be gluten-free)

Ingredients

1/2 cup onion, chopped
1/2 cup water
1 (14 1/2 ounce) can chicken broth, divided
2 cups frozen southern style hash brown potatoes
3 tablespoons margarine, melted
3 tablespoons flour
1 (16 ounce) can creamed corn
1/2 cup whole milk
1 cup ham, diced
Pepper to taste
Chives or shredded cheese for garnish (optional)

Equipment Needed

Large saucepan
Measuring cups and spoons
Spoon or potato masher

Instructions

In a large saucepan, combine the 1/2 cup chopped onion, 1/2 cup water, and 1/2 cup of the chicken broth. Add the 2 cups of frozen southern style hash brown potatoes.
Cook the mixture over medium heat for about 10 minutes, or until the potatoes are tender. You want them to be easily pierced with a fork.
Using a spoon or potato masher, crush the potatoes slightly. This will help thicken the chowder and give it a creamier texture. Don’t over-mash; some chunks are welcome!
In a small bowl, combine the 3 tablespoons of melted margarine and 3 tablespoons of flour. Whisk together to form a smooth roux. This is crucial for thickening the chowder properly. Make sure there are no lumps!
Stir the margarine-flour mixture into the potato mixture in the saucepan. Blend in the remaining chicken broth, stirring constantly until the chowder begins to thicken. This usually takes a few minutes. Keep stirring to prevent scorching on the bottom of the pan.
Once the chowder has thickened slightly, stir in the 1 (16 ounce) can of creamed corn, 1/2 cup of whole milk, 1 cup of diced ham, and pepper to taste.
Reduce the heat to low and cook on low heat until the chowder is hot and heated through. This should take about 5-10 minutes. Be careful not to boil the chowder, as the milk can scald and curdle.
Ladle the chowder into individual bowls. Top each serving with your desired garnishes, such as chopped chives or shredded cheese. Serve immediately and enjoy!

Expert Tips & Tricks

For a richer flavor, use smoked ham instead of regular ham. The smokiness adds a wonderful depth to the chowder.
If you prefer a smoother chowder, you can use an immersion blender to blend a portion of the chowder after the potatoes are cooked. Be careful not to over-blend, as you still want some texture.
To prevent the milk from curdling, you can temper it by whisking a small amount of the hot chowder into the cold milk before adding it to the saucepan.
For a gluten-free version, ensure your chicken broth and hash browns are gluten-free. You can also use a gluten-free flour blend or cornstarch to thicken the chowder instead of all-purpose flour.
If you don’t have creamed corn on hand, you can use regular canned corn and add a tablespoon of sugar for sweetness.
Don’t overcook the chowder once the milk is added. Overcooking can cause the milk to curdle and the chowder to become grainy.

Serving & Storage Suggestions

Serve the Iowa Ham and Corn Chowder hot, garnished with fresh chives or shredded cheddar cheese. A dollop of sour cream or a sprinkle of crumbled bacon can also be delicious additions. Pair it with a crusty bread roll or grilled cheese sandwich for a complete and satisfying meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk or broth to thin it out if it has thickened too much. The chowder can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	316 kcal	N/A
Calories from Fat	102 kcal	N/A
Total Fat	11.4 g	17%
Saturated Fat	2.5 g	12%
Cholesterol	3 mg	1%
Sodium	832.4 mg	34%
Total Carbohydrate	49.3 g	16%
Dietary Fiber	3.4 g	13%
Sugars	6.8 g	N/A
Protein	8.4 g	16%

Variations & Substitutions

Vegetarian Version: Omit the ham and use vegetable broth instead of chicken broth. Add extra vegetables such as carrots, celery, or potatoes for a heartier chowder.
Spicy Chowder: Add a pinch of red pepper flakes or a dash of hot sauce to the chowder for a little heat.
Cheesy Chowder: Stir in a cup of shredded cheddar cheese or your favorite cheese blend just before serving.
Creamier Chowder: Substitute half-and-half or heavy cream for the milk for a richer, more decadent chowder.
Potato Variations: Use diced russet potatoes or Yukon gold potatoes instead of frozen hash browns. Be sure to adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I make this chowder ahead of time?

A: Yes, you can make the chowder a day or two in advance and store it in the refrigerator. The flavors will meld together even more overnight!

Q: Can I use fresh corn instead of creamed corn?

A: Absolutely! If you have fresh corn on hand, that would be delicious. Cut the kernels off the cob and add them to the chowder along with the milk. You may want to add a touch of sugar to compensate for the sweetness of the creamed corn.

Q: How do I prevent the milk from curdling?

A: To prevent curdling, make sure to cook the chowder on low heat after adding the milk. Avoid boiling the chowder, and temper the milk by whisking a small amount of the hot chowder into the cold milk before adding it to the saucepan.

Q: Can I freeze this chowder?

A: Yes, you can freeze this chowder for up to 2 months. Thaw it in the refrigerator overnight before reheating. Be aware that the texture may change slightly after freezing, but it will still be delicious.

Q: What can I serve with this chowder?

A: This chowder is delicious on its own, but it also pairs well with crusty bread, grilled cheese sandwiches, or a simple salad.

Final Thoughts

I hope this Iowa Ham and Corn Chowder brings you the same warmth and comfort it has brought my family for generations. It’s a simple yet satisfying dish that’s perfect for a cozy night in. Don’t hesitate to adjust the recipe to your liking – add your favorite vegetables, spices, or cheeses. And most importantly, enjoy the process of creating something delicious and comforting. Please, feel free to share your feedback and any creative variations you try! This classic is sure to become a family favorite.

Iowa Ham and Corn Chowder Recipe