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Chef Kevin Belton's ham and corn chowder

Chef took some leftover Thanksgiving ham, along with corn, potatoes and cheese - plus some other goodies - for a warm chowder for cool weather.

NEW ORLEANS — Corn and Ham Chowder - I took Thanksgiving ham (as well as turkey) cut them up, portioned them out and froze those portions in freezer bags. And now I just take them out as needed to use like in this chowder. I even froze the hambone which Monica is going to make her Potato soup and the turkey carcass for stock. No waste.  


4 Tbsp. butter 

2 cups onions, chopped

1/2 celery, chopped

 1 cup red bell pepper 

4 garlic cloves, minced

1 Tbsp. Creole seasoning 

1/2 tsp. kosher salt 

1/4 tsp. pepper

1-1/2 lbs. Yukon potatoes, cubed 

2 cups corn - either fresh or frozen

4 cups ham, cubed 

3 cups chicken stock 

2 Tbsp. cornstarch

2 cups whole milk

2 cups cheddar Jack cheese, shredded

1 cup sour cream

3 Tbsp. fresh parsley, chopped


In a pot melt butter on medium high, add onions, celery, and bell pepper cooking 3-5 minutes until tender. Stir in garlic, Creole seasoning, salt, pepper, potatoes, and ham and cook for 2 minutes. Pour in stock, bring to a boil, reduce heat to medium and cook for 10 minutes. 

In a small measuring cup, mix cornstarch and milk until smooth; stir into soup. Add corn, cook on medium heat 10 minutes, stirring occasionally. Stir in cheese, sour cream and parsley until cheese is melted. Serve with French bread or crackers.

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