This is a lovely comforting soup. It is thick and creamy and the flavors from the ham, corn, and bacon go so nicely together. I made home-made buttermilk biscuits to go along with it. Oh and don't be afraid of the jalapeno or cayenne, they do not add heat, but rather a depth of flavor that's great.
Ham and Corn Chowder
3 tablespoons butter
2 stalks celery, diced
1/4 cup onion, chopped fine (about 1/2 an onion)
1 jalapeno pepper, seeded and finely chopped
2 tablespoons flour
1 cup heavy cream
2 cups milk
2 cups cubed ham
1/4 cup cooked,crumbled bacon (plus more for topping)
3 large potatoes, peeled and diced
1, 15.25 oz can corn, undrained
1, 15.25 oz can creamed corn
1/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
fresh ground black pepper, to taste
Cook cubed potatoes in boiling water till done. Drain and set aside.
Melt butter in a pot. Add celery, onion, and jalapeno and saute until tender. Stir in flour until well blended. Gradually add cream and milk. Bring to a boil; cook stirring for 2 minutes or until thickened. Stir in remaining ingredients and bring to a boil. If mixture is too thick add a little more milk. Bring to a boil, reduce heat, then cover and simmer over low heat for 10 minutes. Serve with a little crumbled bacon on top of individual servings if desired.