Ham And Corn Chowder

Ham and Corn Chowder is the ideal soup—it’s simple to prepare, wonderfully rich and creamy, and a universal favorite! My family consistently opts for a juicy Honey Baked Ham for our holiday meals, although I have a soft spot for a classic roast turkey with stuffing. However, majority rules!

I always prepare an extra-large ham to ensure plenty of leftovers for various recipes and effortless meals throughout the week. I’m known for going all out in the kitchen, often cooking enough to potentially feed an additional 47 uninvited guests along with our family of six. The upside? Plenty of leftovers for dishes like Cheesy Ham and Potato Casserole, Easy Ham and Potato Soup, and this delectable Ham and Corn Chowder!

This ham and corn chowder recipe brims with hearty potatoes, crispy bacon, and sweet corn. It’s creamy, comforting, and straightforward to make.

Light and creamy, this ham and potato corn chowder is pure comfort in a bowl! Despite it being spring, we had a snowy Easter, prompting me to use my leftover ham to whip up a comforting, creamy ham and potato corn chowder. Wanting a veggie-packed dish, I began with onions, carrots, and celery, later adding garlic, thyme, and flour to thicken. I opted for a flavorful ham broth and milk instead of cream for a lighter touch. Loaded with ham, potatoes, and corn, and enhanced with white miso paste for an extra burst of flavor and umami, this chowder is not only easy to make but also quick—ready in under 30 minutes. Perfect for any weekday dinner, and the leftovers make a great next-day lunch. Here’s hoping for warmer weather soon, but until then, I have this ham and potato corn chowder to keep me cozy through the chilly early spring days!

Why You’ll Love This Ham And Corn Chowder

This Ham and Corn Chowder is a delightful twist on my beloved Chicken and Corn Chowder. Both share similar ingredients and an easy preparation method, making it a fantastic way to repurpose leftover ham from holiday feasts like Easter or Christmas. One of our readers beautifully described it as “the perfect cozy dinner”!

Cream lends a luxurious silkiness to this comforting chowder, which features ham, potatoes, and corn. It’s crafted from everyday ingredients, with bacon, onion, celery, and garlic adding robust flavors. Flour and potatoes thicken the chowder, enhancing its heartiness and appeal.

Ingredients for Ham And Corn Chowder

• Bacon – It elevates every dish!
• Onion, Celery, and Garlic – Essential flavors for a solid foundation. Sweet onions like Vidalia are my preference.
• Flour – Thickens the broth effectively.
• Chicken Broth – Enhances the savory notes.
• Heavy Cream – Infuses the soup with a creamy, luxurious texture.
• Corn – I opt for frozen corn for ease, but fresh or canned are great alternatives.
• Ham – Ideal for using up leftovers, or you can purchase a small piece to dice as needed. Smaller smoked ham portions (1-2 pounds) are readily available in most supermarkets.
• Potatoes – Russet potatoes are my staple for soup recipes.
• Italian Seasoning – My go-to blend for versatile seasoning.
• Cayenne – Optional. It doesn’t add heat but introduces a subtle kick to enhance the flavor further.

How To Make This Ham And Corn Chowder

– Begin by preparing the bacon. Using kitchen shears to cut it is a brilliant trick! Cook the bacon in a pot until it becomes irresistibly crispy.
– While the bacon cooks, embrace your role as sous-chef. Dice the onion, celery, ham, and, crucially, the potatoes.
– After the bacon reaches crispy perfection, transfer it to a paper towel-lined plate to rest. Don’t discard the bacon fat—it’s a treasure trove of flavor.
– Now, focus on the vegetables. In the same pot, sauté the onion and celery in the bacon fat until tender. Add the flour, stirring continuously to prevent burning. This will help thicken your chowder to a creamy consistency.
– Add the garlic, chicken broth, and all the prepared ingredients into the pot. Bring to a boil to blend the flavors beautifully. Then, reduce the heat and simmer until the potatoes are tender.
– To finish, season with salt and pepper and garnish each bowl with the crispy bacon. Your chowder is now ready to impress.

Storage Options

• Keep leftovers in a sealed container in the refrigerator for up to 3-4 days. 

• For reheating, use low heat. The soup may thicken with time, so feel free to thin it by adding some chicken broth if necessary. 

• Freezing is an option; the soup can be stored frozen for up to three months. Be aware that dairy-containing soups might experience a slight texture change upon thawing, though the flavor will remain delicious.

Variations and Substitutions

• Substituting ingredients in recipes carries risks. For instance, in a similar chowder recipe, replacing cream with half-and-half resulted in curdling when heated. Exercise caution with substitutions.
• Ham and bacon often contain high levels of salt, so consider using low-sodium chicken broth if you’re watching your salt intake.
• While I prefer the starchiness of Russet potatoes for their texture, feel free to use another variety of potato that suits your taste.

SAVE THIS HAM AND CORN CHOWDER RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Ham And Corn Chowder

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Ingredients

• 4 slices of bacon finely chopped
• 1/2 medium onion finely chopped
• 2 celery stalks finely chopped
• 1/4 cup all-purpose flour
• 2 cloves garlic minced
• 4 cups chicken broth or stock
• 1 cup heavy cream
• 2 cups frozen corn kernels
• 1 pound smoked ham finely chopped
• 2 large Russet potatoes peeled and diced
• A dash of Italian seasoning
• A pinch of cayenne pepper optional
• Salt and pepper to taste

Instructions

• Start by finely chopping the bacon. In a large pot over medium-high heat, cook the bacon until crisp, about 10 minutes.
• While the bacon cooks, prepare the onion, celery, ham, and potatoes by chopping them as specified.
• Once the bacon is crisp, remove it from the pot and set aside on a plate lined with paper towels. Keep the bacon fat in the pot.
• Add the chopped onion and celery to the pot. Sauté for about 5 minutes.
• Stir in the flour, cooking and stirring constantly for about one minute.
• Add the minced garlic, then pour in the chicken broth. Stir well to dissolve the flour and incorporate any bits from the bottom of the pot.
• Add the heavy cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, and cayenne pepper. Return most of the cooked bacon to the pot, reserving some for garnish. Increase the heat to bring the mixture to a boil, then reduce to a simmer.
• Simmer the soup until the potatoes are tender, about 15-20 minutes, stirring occasionally. The soup will thicken as it cooks.
• Before serving, season with salt and pepper. Garnish with the reserved crispy bacon.