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Ham, Potato, and Corn Chowder

Gigi Ropp
Perfect for leftover holiday ham!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine American
Servings 6 servings

Equipment

  • 1 Pressure Cooker I use a 6qt Instantpot

Ingredients
  

  • 1 tbsp olive oil
  • .5 cup minced onion
  • 2 cups diced ham
  • 2 cups sliced carrots
  • 2.5 cups diced potatoes 1 inch cubes
  • 2 cups chicken broth
  • 1.5 cups frozen corn
  • 1 tsp black pepper
  • .5 tsp thyme
  • 1 tbsp salt
  • 2 cups half and half
  • 3 tbsp cornstarch
  • 3-4 tbsp water
  • .5 cup bacon crumbles
  • 1.5 cup shredded cheddar cheese I prefer sharp

Instructions
 

  • Add olive oil and onions to instant pot and turn it on Saute mode for 4 minutes stirring
  • Add diced ham, sliced carrots, diced potatoes, chicken broth, frozen corn, pepper, salt, and thyme
  • Cook for 4 minutes on "Soup" mode or Manual High Pressure
  • Once the time is up, let it rest while pressurized for 10 minutes before manually releasing
  • Stir .5 cup of broth from instant pot into 2 cups half and half to temper and then add to instant pot
  • Stir cornstarch into water to make a slurry. Once smooth, add it to the pot and stir
  • Turn the instant pot to "Sauté" and add bacon and cheddar cheese stirring until smooth
  • Remove from heat and enjoy!
Keyword Soup