Ham and Corn Chowder
I came up with this potato, ham, and corn chowder recipe after trying to figure out what to do with some leftover ham bits. So far, everyone loves it.
olive oil, or as needed
1
tablespoon
onion, diced
1
red potatoes, quartered, or more to taste
3
cubed cooked ham, or to taste
½
cup
heavy whipping cream
3
cups
creamed corn
1
(15 ounce) can
frozen corn kernels
1
(12 ounce) package
2% milk 
1
cup
water
½
cup
chicken bouillon
1
cube
garlic powder
1
teaspoon
onion powder
1
teaspoon
ground ginger
1
teaspoon
salt and ground black pepper to taste
 Heat olive oil in a large pot over medium heat; add onion and cook until translucent, 5 to 10 minutes. Add potatoes and ham; cook and stir until ham is heated through, about 5 minutes.
  Stir in whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger. Increase the heat to medium-high and cook until potatoes are softened, 30 to 45 minutes. Season to taste with salt and pepper.
