When my husband volunteers, "This is tasty!", I know I have a keeper recipe. Those were the words he used to describe this chowder, and so, dear reader, I am passing along this homey dish to you. Ham and Corn Chowder is a simple meal, but served with a loaf of bread and butter, a fruity salad, it is perfectly balanced and nourishing.
The base for the chowder is a ham broth which I made from the Christmas ham bone. If you don't have ham broth in your freezer, then you can substitute a vegetable or chicken broth or just use water.
Ham and Corn Chowder
Ingredients:
4 cups ham broth
1 medium onion, chopped
3 medium Yukon gold potatoes, unpeeled and diced
1 stalk celery, chopped
2 cloves garlic, chopped fine
1 pkg. frozen creamed corn
1 cup milk
1 small can pimientos
scallions, sliced, for garnish
salt, pepper, olive oil, butter
4 tbsp. cornstarch
cayenne pepper, hot sauce, sherry (optional)
Instructions: 
1. Saute the onion and celery until softened and browned lightly. Add the garlic and saute about 1 minute.
2. Add 4 cups ham broth.
3. Add the diced potatoes. Let this simmer until the potatoes are tender, about 40 minutes.
4. Add 1 pkg. creamed corn and 1 cup milk. Bring to a simmer.
5. Dissolve 4 tbsp. cornstarch in 1/3 cup sherry or milk. Stir into the soup. Bring to a boil and then simmer until thickened.
6. Add the ham.
7. Check for seasonings. Add salt, pepper, a dash of cayenne pepper, a few dashes of hot sauce, to taste.
Ladle into bowls and top with sliced scallions...
This soup is wonderful served with bread and a salad..
I hope you enjoy this chowder in good company! Thanks for stopping by! ~ The Mountain Housewife
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