Ham and Potato Corn Chowder

Ham and Potato Corn Chowder is a thick, creamy, and comforting soup that combines smoky ham, tender potatoes, sweet corn, and savory herbs. This one-pot meal is cozy, satisfying, and perfect for chilly days or when you need a hearty, feel-good dinner on the table fast.

Why You’ll Love This Recipe

• Classic, family-friendly comfort food
• Made with simple pantry and fridge staples
• One pot = easy cleanup
• Great for using up leftover ham
• Freezer-friendly and excellent for meal prep

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil or butter
• Onion, diced
• Garlic, minced
• Carrots, peeled and diced
• Celery, chopped
• Cooked ham, cubed
• Russet or Yukon gold potatoes, peeled and diced
• Corn (frozen, fresh, or canned)
• Chicken broth
• Milk or half-and-half
• All-purpose flour (or cornstarch)
• Heavy cream (optional, for richness)
• Thyme or Italian seasoning
• Salt and black pepper
• Green onions or parsley for garnish

Directions

1. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened.
2. Stir in garlic and cubed ham. Cook for another 2–3 minutes until fragrant and the ham starts to brown slightly.
3. Add diced potatoes, corn, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes until potatoes are fork-tender.
4. In a small bowl, whisk flour with a bit of the milk to make a slurry. Stir it into the pot.
5. Pour in remaining milk (or half-and-half) and stir well. Let the soup simmer for another 5–10 minutes, stirring occasionally until thickened.
6. For a creamier texture, stir in a splash of heavy cream.
7. Taste and adjust seasoning. Garnish with chopped green onions or parsley before serving.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Cheesy Version: Stir in shredded cheddar cheese at the end for a cheesy chowder.
• Spicy Kick: Add diced jalapeños or a dash of hot sauce.
• Vegetarian Option: Skip the ham and use veggie broth, adding extra vegetables like mushrooms or zucchini.
• Add Bacon: Crisp up bacon and sprinkle it on top for a smoky crunch.
• Smoky Twist: Use smoked paprika to boost depth and flavor.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or milk if it thickens too much.

FAQs

Can I use leftover ham?

Yes, this is a perfect recipe for using up leftover holiday ham or ham steak.

Can I use canned corn?

Absolutely. Just drain it before adding.

What’s the best potato for chowder?

Yukon Gold or russet potatoes work great—they soften well and add creaminess.

Is this chowder gluten-free?

Use cornstarch instead of flour for a gluten-free version.

Can I make it in a slow cooker?

Yes—add all ingredients except milk and flour. Cook on low for 6–7 hours, then stir in milk and thickener 30 minutes before serving.

How do I thicken the chowder more?

Use a potato masher to mash some of the potatoes directly in the pot or add more thickener.

Can I freeze this chowder?

Yes, but note that dairy-based soups can separate slightly. Stir well when reheating.

Can I make this ahead of time?

Yes, it reheats wonderfully and makes great leftovers.

What herbs go well with this chowder?

Thyme, parsley, and chives are all great options.

What can I serve with it?

Try a green salad, crusty bread, biscuits, or a grilled cheese sandwich.

Conclusion

Ham and Potato Corn Chowder is a rich, comforting soup that’s loaded with flavor and made for cozy nights. Whether you’re using leftover ham or starting fresh, this easy recipe is guaranteed to warm you up and satisfy every craving with every creamy, hearty spoonful.

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