Instant Pot Ham Potato and Corn Chowder
Instant Pot Ham Potato and Corn Chowder - a quick and easy to make soup that uses leftover ham and the ham bone from the holidays! Loaded with sweet corn, salty chunks of ham, and potatoes. Sure to become a family favorite at your dinner table.
Servings 8 servings
Calories 260kcal
Ingredients
- 2 1/2 tbsp light butter
- 1 small yellow onion
- 3 cloves garlic
- 1 ham bone, or sub ham hocks
- 2 tsp fresh thyme leaves
- 1/2 tsp dried rosemary
- salt and pepper
- 2 bay leaves
- 4 cups unsalted chicken stock, or low-sodium *SEE NOTES BELOW
- 1 cup half and half, or sub milk or coconut cream
- 2 lbs russet potatoes, peeled and diced small
- 1 1/2 cups cooked ham, cubed
- 1 cup frozen corn
- 1/4 cup cornstarch + 1/4 cup water, whisked together
Garnishments:
- 6 slices no sugar added, uncured bacon, cooked and chopped
- 1 cup shredded cheddar cheese
- freshly chopped thyme
Instructions
- Set the Instant Pot to “Sauté” and add the butter to melt. Once melted, add the ham bone. Sear the ham bone on each side, approximately 1-2 minutes.
- Add the onion and sauté until translucent. Add the minced garlic and cook for 30 seconds.
- Season with thyme, rosemary, and add the bay leaves. Stir and cancel the sauté function on the pot.
- Add the chicken stock, potatoes, and cooked ham to the pot. Season with the salt and pepper. Close and lock the lid, move the valve to “Sealing” and cook on high pressure for 10 minutes.
- At the end of the cook cycle, do a controlled quick release to remove any remaining steam/pressure in the pot. Remove the ham bone and turn the pot to the sauté setting.
- Pour in the half and half. To a glass measuring cup, combine the water and cornstarch. Mix well. Stir the cornstarch mixture into the soup. Stir frequently until the soup has thickened and reached a creamy consistency.
- Add in the corn, stir to incorporate and warm through 1-2 minutes.
- Season with salt and pepper, if needed. Garnish with cooked bacon, shredded cheddar cheese and freshly chopped thyme.
Notes
STOCK: I recommend using unsalted chicken stock (or broth, stock will add more flavor) so that you are able to control the sodium in the recipe. Cooked bacon and the ham/ham bone naturally contain a bit of salt, so season to your taste. If you use regular chicken stock/broth, I recommend omitting the salt, unless preferred, as it will be salty enough with the stock, ham, ham bone and bacon.
BACON: I prefer to use bacon that does not contain added sugar, such as Applegate Naturals.
- Sear the ham bone on each side, approximately 2 minutes.
- Add the onion and cook until it has become translucent and then the garlic to cook for 30 seconds.
- Pour in the water or chicken stock. Season with salt and pepper (see notes about salt), add the bay leaves, thyme, and rosemary. Bring to a boil and lower the heat to a medium-low. Cover and allow to simmer for 30 minutes.
- Remove ham bone and discard.
- Add the chopped ham and potatoes. Stir well and cook until the potatoes have softened, approximately 15+ minutes. Add corn to warm.
- Pour the half and half into the soup.
- To a glass measuring cup, combine the cornstarch and water. Add to the soup, stirring gently as you add. Allow to simmer 2-3 minutes (or more) until the soup has thickened.
- Season and garnish with bacon, thyme, and shredded cheddar cheese.
- Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- When the potatoes are fork-tender (about 45-60 minutes before the end of the scheduled cook time), remove ham bone.
- Stir in the half and half. Whisk together the cornstarch and water and add to the soup.
- Cook on HIGH and allow to thicken.
- Season and garnish with bacon, thyme, and shredded cheddar cheese.
OTHER COOKING METHODS:
STOVE TOP/ONE POT:
- Place a large stock pot or soup pot over medium-high heat with butter. Once the butter has melted, add the ham bone.- Sear the ham bone on each side, approximately 2 minutes.
- Add the onion and cook until it has become translucent and then the garlic to cook for 30 seconds.
- Pour in the water or chicken stock. Season with salt and pepper (see notes about salt), add the bay leaves, thyme, and rosemary. Bring to a boil and lower the heat to a medium-low. Cover and allow to simmer for 30 minutes.
- Remove ham bone and discard.
- Add the chopped ham and potatoes. Stir well and cook until the potatoes have softened, approximately 15+ minutes. Add corn to warm.
- Pour the half and half into the soup.
- To a glass measuring cup, combine the cornstarch and water. Add to the soup, stirring gently as you add. Allow to simmer 2-3 minutes (or more) until the soup has thickened.
- Season and garnish with bacon, thyme, and shredded cheddar cheese.
CROCK POT:
- To the crock pot add: melted butter, diced onion, corn, potatoes, ham bone, diced ham, minced garlic, chicken stock, and seasonings.- Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- When the potatoes are fork-tender (about 45-60 minutes before the end of the scheduled cook time), remove ham bone.
- Stir in the half and half. Whisk together the cornstarch and water and add to the soup.
- Cook on HIGH and allow to thicken.
- Season and garnish with bacon, thyme, and shredded cheddar cheese.
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 29g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 33mg | Sodium: 567mg | Potassium: 599mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 9.6mg | Calcium: 111mg | Iron: 1.4mg