Description

This Ham and Potato Corn Chowder is a creamy, comforting soup loaded with chunks of tender potatoes, sweet corn, and smoky ham. It’s a one-pot meal that’s easy to make and perfect for chilly nights or a satisfying lunch.

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups diced cooked ham
2 cups peeled and diced potatoes (Yukon Gold or Russet)
2 cups corn kernels (fresh, frozen, or canned)
3 cups chicken broth
1 cup milk
1 cup half-and-half or heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 tablespoons all-purpose flour (optional, for thickening)

Optional toppings: shredded cheddar cheese, chopped green onions, crumbled bacon

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Instructions

In a large pot or Dutch oven, heat butter and olive oil over medium heat.
Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
Add the diced ham and cook for 2–3 minutes to lightly brown and heat through.
Stir in the potatoes, corn, thyme, salt, and pepper. Pour in the chicken broth and bring to a boil.
Reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are tender.
In a small bowl, whisk the flour with a few tablespoons of the milk to form a slurry (if using). Stir it into the soup along with the remaining milk and half-and-half.
Simmer for another 5–7 minutes, stirring occasionally, until thickened and creamy.
Taste and adjust seasoning. Serve hot with your favorite toppings.

Notes

For extra flavor, sauté a diced celery stalk and a carrot with the onion.
Want it thicker? Mash some of the potatoes in the pot before adding the milk.
Great for leftovers — it reheats well and freezes beautifully!