Corn Chowder with Ham

  • Yield: 6 to 8 servings


1-- red bell pepper, chopped
1-- green bell pepper, chopped
1tablespoon margarine
4ounces coarsely chopped salt pork or country ham
1tablespoon margarine
3cups coarsely chopped onions
1-- bay leaf
3/4cup fresh homemade white bread crumbs
2cups water
2cups chicken stock, beef stock, ham stock or fish stock
3cups coarsely chopped potatoes
2cups half-and-half
2cups frozen corn kernels, thawed
-- salt and freshly ground white pepper to taste


  1. Saute bell peppers briefly in 1 tablespoon margarine in a skillet; set aside.  Saute salt pork in 1 tablespoon margarine in a large skillet for 5 minutes.  Stir in onions and bay leaf.  Cook, covered, over medium heat for 8 to 10 minutes or until onions are tender; drain well.
  2. Add bread crumbs to onion mixture and mix gently. Add water and chicken stock and mix well.  Add potatoes.  Simmer, loosely covered, for 20 minutes or until potatoes are tender.  Stir in half-and-half, corn kernels and sauteed bell peppers.  Season with salt and white pepper.  Simmer for 2 to 3 minutes or until heated through.  Adjust seasonings.  Remove and discard bay leaf.

Recipe reprinted with permission from the Junior League of Morgan County’s Beyond Cotton Country (The Junior League of Morgan County, Decatur, Ala., 1999).