Ham & Hominy Chowder

A Southwestern chowder that punches well above its pantry-staple weight. Hominy, those plump dried corn kernels treated with lime, brings a subtle masa-like depth that turns this from a basic ham-and-potato soup into something with real character. Canned green chiles add quiet heat that builds rather than burns.

Browning the ham and vegetables together at the start is the move that builds the foundation. The ham fat renders, the onions and peppers caramelize lightly, and the potatoes start to absorb that flavor before the milk goes in.

Stir the flour in with the dry seasonings, not the milk. The flour coats the vegetables and thickens the chowder gradually as the milk hits, avoiding lumps.

Pro Tips

• Use leftover holiday ham, the salt-cured smokiness gives the chowder its backbone, deli ham is too bland
• Don’t boil hard once the milk is in, dairy breaks at high heat and the chowder turns grainy
• Add the milk gradually while stirring, sudden additions can scorch on the bottom of the pan
• Taste before adding the optional salt, ham and canned hominy both carry sodium

Variations

• Add a cup of corn kernels with the hominy for sweet-corn contrast
• Stir in shredded cheddar or pepper jack at the end for a richer finish
• Top with crumbled bacon, chopped cilantro, and a squeeze of lime for fresh contrast