• Cooking Time: 20
  • Servings: 12
  • Preparation Time: 10


A quick chowder that tastes like it took hours to prepare? Simple! With already-cooked leftover ham, all it takes is a few minutes and some convenient canned, nutrient-rich vegetables for a delightful, steaming soup.


  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 sprig fresh tarragon
  • 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 1/2 cup finely chopped onion
  • 1 medium carrot, finely chopped
  • 2 cans (16 ounces each) whole potatoes, drained, divided
  • 2 cans (16 ounces each) whole kernel corn, drained, divided
  • 1/2 cup finely diced lean ham
  • 1/2 cup half-and-half cream
  • 2 cans (4 ounces each) pimentos, drained and diced
  • 3 tablespoons chopped parsley
  • Ground black pepper, to taste


  • Tie the bay leaf, thyme and tarragon in a bundle. Place in a medium saucepan with the broth, onion and carrot. Heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard. Dice enough of potatoes to make 1 cup; set aside. In batches, purée the remaining potatoes, 1 can of corn and broth from the saucepan in a blender. Return to the saucepan. Add the diced potatoes, remaining corn, ham and half-and-half. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the pimentos, parsley and pepper.

Categories: Easter 
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