Sponsored Post: #EnjoyItsFromEurope This post is brought to you by Jambon de Bayonne aka Bayonne Ham, the melt-in-your-mouth charcuterie from Europe. You’ve probably tried cured ham before, but have you had French Bayonne ham? Be sure to enter for a chance to win Bayonne ham here.
This Potato Corn Chowder is delicious, creamy, and topped with crispy ham. This chowder is completely dairy-free and gluten-free.
Even though summer is coming to an end, I’ll still be making this delicious dairy-free potato corn chowder for a while.
Chowder is definitely a dinner staple in our home, from salmon to corn.
Making corn chowder with fresh summer corn is a thing of beauty. There’s a ton of different ways to make corn chowder, and this version allows for either fresh or frozen corn.
Which means you can eat this potato corn chowder through winter!
It includes colorful veggies, buttery Yukon potatoes, herbs, spices, and creamy coconut milk.
It’s also topped — and studded — with crispy ham.
The ham really steals the show here. French Bayonne Ham takes an average of 10-12 months to make. This ham is high-quality and delicious, rubbed with a thick layer of special rock salt from the Adour river basin.
I love using it for charcuterie boards, sandwiches, and in soups (like this corn chowder!). The crispy ham makes a very nice garnish, too.
This chowder is actually quite simple to make.
First, ham gets cooked until nice and crispy. Then onion, celery, carrots, and bell pepper gets cooked with aromatics and herbs such as garlic, thyme, turmeric, and bay leaf.
Potatoes, corn, chicken broth, and coconut milk get added. Part of the soup is blended and everything is thickened with corn starch.
The end result is a rich and creamy soup that has no cream or dairy at all!
Be sure to enter for a chance to win Bayonne ham here.
- 1 (4-ounce) package Bayonne Ham or prosciutto
- 3 tablespoons olive oil, divided
- 1 onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 red pepper, diced
- 2 bay leaves
- 1 pound Yukon potatoes, diced
- 1 pound corn kernels (fresh or frozen, thawed)
- 3 cups chicken broth
- 1 can unsweetened coconut milk
- ½ teaspoon dried thyme
- ¼ teaspoon ground turmeric
- 2 teaspoons corn starch
- Sea salt and pepper
- In a Dutch oven or large pot, heat 2 tablespoons of olive oil. Tear or cut the ham into short strips and add to the pot in one even layer. Cook until crispy, turning once, and set aside. Repeat until all the ham is cooked and crisped.
- Add the remaining tablespoon of oil to the oil left in the pan. Add in the onion, garlic, celery, carrots, and red pepper. Cook until the vegetables are softened and season with salt and pepper.
- Stir in the bay leaves, potatoes, corn, chicken broth, and all but 2 tablespoons of the coconut milk. Add in the thyme and turmeric.
- Bring the soup to a simmer and cover. Cook until the potatoes are tender, about 20 minutes.
- Remove the bay leaves.
- Remove 2 cups of the soup and blend. Pour the blended soup back into the pot.
- In a small bowl, mix the corn starch with the reserved coconut milk. Add the corn starch mixture into the soup and stir. Let the soup simmer 3-5 minutes until thickened.
- Season to taste with more salt and pepper.
- Crumble the crispy ham into the soup, reserving some for garnish. Enjoy!