Creamy Ham and Corn Chowder

By Julesong on January 29, 2003

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    1. 1 ham bone, with at least 1 cup of meat remaining on bone
    2. water, to cover
    3. 4 tablespoons butter
    4. 4 tablespoons flour
    5. 2 cups milk ( whole milk preferred)
    6. 1 1/2 cups frozen corn or 1 (15 ounce) cans corn
    7. 1 tablespoon dried onion flakes or 1/4 cup freshly minced onion
    8. 1 -2 clove garlic, minced
    9. salt and pepper, to taste
    10. paprika, to taste


  2. Place ham bone flat in the bottom of a pot and add enough water to just cover.
  3. Simmer over medium heat for 30 minutes.
  4. Remove bone and cut off the remaining tender ham meat; set meat aside.
  6. Skim the fat from the broth.
  7. Melt butter in a large pan; remove from heat and mix in flour until smooth.
  8. Slowly add 1 cup milk, stirring constantly.
  9. Return pan to stove and cook on low heat until milk thickens.
  11. Cook on low for about 15 minutes, but do not boil.
  12. Add salt, pepper, and paprika to taste.