Ham And Potato Corn Chowder 

Ham and potato corn chowder is the kind of hearty, comforting soup that feels like home in every spoonful. Creamy, rich, and packed with flavor, this dish brings together simple ingredients—tender potatoes, sweet corn, and smoky ham—into a satisfying meal that’s perfect for any time of year, but especially comforting during colder months.

This style of chowder has roots in traditional American and farmhouse cooking, where cooks made the most of leftovers and pantry staples. Ham was often used after a holiday meal, combined with potatoes and whatever vegetables were on hand to create a filling, nourishing soup. Over time, corn became a popular addition, adding natural sweetness that balances the savory richness of the broth.

What makes this chowder so special is its texture. The potatoes become soft and creamy, the corn adds a slight pop of sweetness, and the ham brings a smoky depth that ties everything together. The broth is thick and velvety, often made with milk or cream, making each bite warm and satisfying.

Another reason this recipe stands out is its simplicity. It’s a one-pot meal that doesn’t require complicated steps, making it perfect for busy weeknights or lazy weekends. It’s also a great way to use up leftover ham while creating something that feels completely new and delicious.

Why Do I Love This Recipe?

I love this recipe because it’s creamy, hearty, and full of comforting flavors. It’s easy to make and always feels like a warm, homemade meal.

Serving Suggestions

Serve this chowder hot with crusty bread, biscuits, or cornbread on the side. It also pairs well with a simple green salad to balance the richness.

Storage and Freezing

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of milk or broth if needed. You can freeze the chowder for up to 2 months, though the texture may change slightly due to the dairy.

Variations of the Recipe

You can add bacon for extra smoky flavor or include vegetables like carrots, celery, or bell peppers. For a lighter version, use milk instead of cream. You can also make it thicker by mashing some of the potatoes or adding a bit of flour or cornstarch. For a spicy twist, add a pinch of cayenne or red pepper flakes.

Ham And Potato Corn Chowder

Creamy, rich, and packed with flavor, this dish brings together simple ingredients—tender potatoes, sweet corn, and smoky ham—into a satisfying meal that’s perfect for any time of year, but especially comforting during colder months.

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Course: Appetizer, Dinner, Lunch, Side Dish, Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 2 carrots peeled and chopped
• 2 celery stalks diced
• 1 small yellow onion diced
• 1¾ lbs red potatoes diced
• 2 cups cooked ham diced
• 2 cups corn kernels
• 29 oz chicken broth
• ½ teaspoon dried thyme
• ¾ teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste

For the creamy base:

• 5½ tablespoons butter divided
• ⅓ cup all-purpose flour
• 3 cups milk
• ½ cup heavy cream

For garnish:

• 6 slices bacon cooked and crumbled
• Chopped chives or green onions

Method

 

1. In a large soup pot, melt 1½ tablespoons of butter over medium heat.
2. Add the chopped carrots, celery, and onion. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the diced potatoes, chicken broth, thyme, oregano, bay leaf, and a pinch of salt and black pepper.
   
4. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes, or until the potatoes start to become tender.
5. Stir in the corn and diced ham. Continue cooking for another 5–7 minutes, until the potatoes are fully tender.
   
6. In a separate saucepan, melt the remaining butter over medium heat. Add the flour and whisk continuously for about 1–2 minutes to create a smooth roux.
7. Slowly pour in the milk, a little at a time, whisking constantly to prevent lumps. Continue whisking until the mixture thickens and begins to simmer.
8. Season the cream mixture with a pinch of salt and black pepper. Remove from heat and stir in the heavy cream.
9. Pour the creamy mixture into the soup pot with the chowder. Stir well to combine everything.
10. Let the chowder simmer for another 5 minutes, stirring occasionally, until thick and creamy.
    
11. Remove the bay leaf and taste, adjusting seasoning if needed.
12. Serve hot, topped with crumbled bacon and a sprinkle of chopped chives or green onions.
    
13. Enjoy!
    

Ann