This corn chowder can be made three ways: with just corn, with ham, or with bacon.
2 tablespoons butter
1/2 medium onion, finely chopped
3 tablespoons all-purpose flour
1 15-ounce can chicken broth
2 cups cubed potatoes
2 cups half and half or 2 cups milk
2 15-ounce cans corn, undrained or two cups cooked corn cut from the cob
1 1/2 cups diced ham (optional)
6 strips bacon, cooked to a crisp and crumbled (optional)
2 tablespoons fresh parsley or one tablespoon dried
- Melt the butter in a medium saucepan. Add onion and cook until tender, stirring frequently. Add the flour and stir to make a paste. Slowly add the chicken broth, stirring frequently with a whisk to avoid lumps.
- Add the potatoes. Cover and cook for 10 minutes or until potatoes are barely tender.
- Stir in half and half and both cans of undrained corn. Cook uncovered for six to eight minutes. Stir in ham or bacon if you are using these and the parsley. Reheat if necessary.