Hearty Ham and Cheddar Corn Chowder

How to make Hearty Ham and Cheddar Corn Chowder Recipe - I am a huge fan of soup with some substance. I like chunky soup with interesting layers of flavor. This soup is just that it’s full of texture and complexity that make it a family favorite. Fresh corn is ideal in this recipe, but frozen works too. Serve this recipe as a main dish, with a simple salad and crusty bread, or serve as a side to go with your favorite chicken, beef, or seafood entrée.

Ingredients:
3 tablespoons extra-virgin olive oil
1 1⁄2 cups finely chopped white onion
1 1⁄2 cups peeled and diced carrot
1 cup chopped celery
2 cloves garlic, minced
1⁄2 pound ham, cut into a 1⁄2-inch dice
2 pounds fresh or frozen corn kernels
3 14-ounce cans reduced-sodium chicken broth
8 ounces sour cream
1 cup half-and-half
1 cup shredded cheddar cheese
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrot, and celery and cook, stirring, until tender, 10 to 12 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ham and cook, stirring, until hot, about 3 minutes.

2. Add half of the corn to a food processor and pulse until nearly smooth. Pour the mixture into the pot and add the remaining whole kernels. Add the chicken broth, sour cream, and half-and-half and cook, stirring, until hot, about 5 minutes. Add the cheese and stir until melted. Reduce the heat to low and season with the salt, pepper, and garlic salt. Serve hot.