| | Soups, Stews & Chili | | Loaded Baked Potato Corn & Ham Chowder (print) | | Provided By: Katie | | Description: Baked potato soup...yum!!! I took the top secret restaurant recipes version of baked potato soup and twisted into my own version of loaded baked potato corn and ham chowder...yummy!!! (You can omit the ham and corn and just have baked potato soup).
Cut everything in half for a normal sized pot...but this does freeze well if you want to make the jumbo sized pot:) | | Ingredients | 5 lb. bag potatoes
2 sticks butter
2 small white onions, diced
1 package cubed ham or leftover ham chunked up
1 c. real bacon crumbles (or 1 jar)
4 heaping tablespoons flour
4 cans chicken broth (normal size)
4 cups water
4 chicken bullion cubes (I like the knorr's big, soft ones)
1/2 cup cornstarch
1 1/2 cup instant potato flakes
1 t. salt
2 t. pepper
2 t. garlic salt
2 t. onion powder
1 t. dried basil
1 t. dried thyme
1/4 c. brown sugar
2 c. heavy whipping cream
16 oz. frozen sweet corn or 2-3 cans of corn
**Garnish with cheese, bacon bits and green onions** | | Directions | -Clean and bake potatoes at 400 for 1 hour or until done. Scoop out insides and chop into bite sized chunks.
-In soup pot, melt butter and saute onion, bacon and cubed ham. Add flour to pan to make a roux.
-Add broth, water, cornstarch, bullion cubes, potato flakes and spices to pot. Bring to boil and simmer on low for 5 minutes.
-Add potatoes, whipping cream, brown sugar and corn to pot. Bring to boil, simmer on low for 15 minutes or until soup thickens.
-Serve with homemade croutons and garnish with cheese, bacon and green onion. | | Notes | | |
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