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A creamy, hearty bowl of comfort—this Ham And Corn Chowder Recipe brings together savory ham, sweet corn, and tender potatoes for an easy stovetop dinner you’ll crave again and again.
Why You’ll Love This Recipe
- No oven needed—everything simmers on the stovetop
- Ready in under 45 minutes for busy weeknights
- Uses leftover ham (hello, holiday deals!)
- One-pot cleanup—perfect if you’d rather chat than wash dishes
- Loaded with vegetables and protein—balanced and filling
- Easily adjustable spice level (add cayenne or smoked paprika)
- Freezer-friendly portions for future “I need comfort food” days
- Kid-approved creamy texture with hidden veggies
- Cozy dinner idea that doubles as meal prep
Ready to gather your ingredients? Let’s take a peek.
Ingredients
• 2 cups diced cooked ham (about 8 oz; leftover or deli works great)
• 2 cups frozen or fresh corn kernels (drained if canned)
• 3 medium russet potatoes, peeled and cut into ½″ cubes
• 1 medium yellow onion, finely chopped
• 2 stalks celery, chopped
• 1 large carrot, peeled and diced
• 4 cups chicken or vegetable broth (low-sodium if you prefer)
• 1 cup heavy cream (sub with half-and-half for lighter chowder)
• 2 Tbsp unsalted butter (or olive oil)
• 2 Tbsp all-purpose flour
• 1 tsp dried thyme (fresh sprigs work too)
• Salt and pepper, to taste
• 2 Tbsp chopped fresh parsley or chives, for garnish
Here’s a quick tip: if your ham is super smoky, start with 3 cups of broth and add more as you go—easy to adjust.
Directions
- Sauté the Veggies
In a large Dutch oven or heavy pot over medium heat, melt the butter. Toss in onions, celery, and carrots. Stir until they soften and smell sweet—about 5 minutes. - Create the Chowder Base
Sprinkle the flour over the veggies and stir. Cook for 1–2 minutes, whisking so the roux thickens without browning. - Add Broth & Potatoes
Slowly pour in the broth, whisking to avoid lumps. Add the cubed potatoes, bring to a gentle boil, then lower heat. - Let It Simmer
Cover and simmer for 12–15 minutes, or until potatoes are tender and you can pierce them easily with a fork. - Stir in Ham & Corn
Add diced ham, corn kernels, and thyme. Simmer uncovered for another 5 minutes so the flavors meld and the corn heats through. - Finish with Cream
Pour in heavy cream, stirring gently—no need to boil. Heat until the chowder is just steaming. Taste and season with salt and pepper. - Garnish & Serve
Ladle into bowls and sprinkle fresh parsley or chives on top. Serve warm with crusty bread or oyster crackers.
Pro tip: If you like extra body, toss in a handful of shredded cheddar at the end—cheesy dreaminess!
Servings & Timing
Makes about 6 generous bowls
Prep Time: 15 minutes (chopping counts!)
Cook Time: 30 minutes
Total Time: 45 minutes—under an hour from stove off to steaming soup
Truth be told, my family always hovers around the pot by the 25-minute mark. It smells that good!
Variations
• Swap ham for smoky bacon bits and turkey for a lighter twist.
• Stir in 1 cup cooked white beans for extra fiber and creaminess.
• Add a pinch of paprika and cayenne for a spicy kick.
• Use coconut milk instead of cream for a dairy-free option.
• Fold in kale or spinach in the last 2 minutes for a green boost.
• Top with crushed tortilla chips and a squeeze of lime for Tex-Mex vibes.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months—label bags with date.
Reheat: Thaw overnight in the fridge, then warm on the stovetop over medium-low, stirring occasionally. Add a splash of broth or cream if it’s too thick.
FAQs
Q: Can I make this chowder ahead?
A: Absolutely—you can cook it fully, cool, and refrigerate. Reheat on low heat with a splash of broth.
Q: My chowder is too thin. How do I thicken it?
A: Mix 1 Tbsp flour or cornstarch with cold water and stir into simmering chowder; cook 2 minutes.
Q: Can I use frozen vegetables?
A: Yes—just add frozen corn or diced carrots during the last 5 minutes of simmering.
Q: What’s the best ham to use?
A: Leftover holiday ham, a smoked picnic ham, or even spiral-sliced deli ham all work—just dice it small.
Q: How do I reduce sodium?
A: Use low-sodium broth and skip the extra salt until the very end. Taste first.
Q: Is this gluten-free?
A: Swap the flour for a gluten-free blend or cornstarch slurry to keep it gluten-free.
Q: Can I make it vegan?
A: Use coconut milk, vegetable broth, omit ham, and add mushrooms for a plant-based twist.
Q: Any tips for extra creaminess?
A: Stir in a mashed potato or a handful of grated cheese right before serving.
Conclusion
This Ham And Corn Chowder Recipe is all about cozy flavors and simple steps—no fancy gear required. Whip it up on a weeknight, freeze portions for later, and watch it become a family favorite. I’d love to hear how yours turns out—leave a comment below or share a photo on social and tag me!
Ham And Corn Chowder Recipe
Ingredients
- 2 cups diced cooked ham about 8 ounces
- 2 cups corn kernels frozen or fresh
- 3 medium russet potatoes peeled and diced
- 1 medium yellow onion finely chopped
- 2 stalks celery chopped
- 1 large carrot peeled and diced
- 4 cups chicken broth (low-sodium works well)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped parsley or chives optional, for garnish
Instructions
- In a large pot over medium heat, melt the butter. Add onions, celery, and carrots, and cook until softened—about 5 minutes.
- Stir in flour and cook for another 1–2 minutes, stirring constantly so it thickens without browning.
- Gradually whisk in the broth to avoid lumps, then stir in the diced potatoes. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 12–15 minutes, until potatoes are tender.
- Add ham, corn, and thyme. Cook for another 5 minutes so flavors meld and corn heats through.
- Pour in the heavy cream, gently stir, and heat through without boiling. Taste and adjust salt and pepper.
- Ladle into bowls and sprinkle fresh parsley or chives on top. Serve warm with crusty bread.
Notes
Nutrition
