ham and potato corn chowder recipe

Written ByJenny Smyth Posted on
ham and potato corn chowder recipe
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The Best ham and potato corn chowder recipe

I’ve been making ham and potato corn chowder for years, and it’s a recipe that never fails to please. It’s a hearty, comforting dish that’s perfect for a chilly fall or winter evening.

The rich flavor of the ham pairs beautifully with the sweetness of the corn and the earthiness of the potatoes. My family loves it when I serve it with a side of crusty bread or over egg noodles.

It’s also a great way to use up leftover ham, which is always a bonus in our household. The best part about this recipe is that it’s incredibly easy to make, requiring only a few ingredients and minimal prep time.

Even on the busiest of days, I can have this chowder ready in under an hour. And let me tell you, it’s worth every minute of effort – the aroma alone is enough to transport me back to my childhood, when my grandmother would make this very same recipe for family gatherings.

The smell of corn chowder simmering on the stovetop is just the most comforting thing in the world. As an added bonus, this recipe is also incredibly healthy – with its high content of protein, complex carbohydrates, and fiber-rich vegetables, it makes for a nutritious meal that will keep you full and satisfied long after dinner is over.

Plus, using bone broth as a base gives this chowder an extra dose of minerals and vitamins that are essential for maintaining strong bones and healthy muscles. So not only does this recipe taste amazing, but it’s also packed with nutrients that will leave you feeling energized and focused all day long.

Ham and Potato Corn Chowder

Ham and Potato Corn Chowder

4.7 from 816 votes

A hearty and creamy chowder filled with tender potatoes, sweet corn, and savory ham. This comforting soup is perfect for a chilly day and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chowder

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups peeled and diced Yukon Gold potatoes (about 1/2-inch cubes)
1 cup heavy cream
2 cups fresh or frozen corn kernels
2 cups diced cooked ham
1 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the diced onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste.
5Gradually pour in the chicken broth while whisking to prevent lumps, then bring the mixture to a gentle boil.
6Add the diced potatoes and dried thyme, then reduce the heat to medium-low.
7Simmer uncovered for 15 minutes, or until the potatoes are tender when pierced with a fork.
8Stir in the heavy cream, corn kernels, and diced ham.
9Cook over medium heat for 5 minutes, until the corn is heated through and the chowder is steaming.
10Season with salt and black pepper to taste.
11Ladle the chowder into bowls and garnish with chopped fresh parsley.
12Serve hot with crusty bread or crackers.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 820mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 16g

📝Notes

For a thicker chowder, mash some of the potatoes with a fork before adding the cream. You can substitute milk for heavy cream to reduce calories, but the chowder will be less rich.

Watch Video Of How Ham and Potato Corn Chowder Works

One thing I love about this recipe is how well it reheats – simply pop it back into a pot over low heat until warmed through, then serve over egg noodles or with some crusty bread on the side.

It’s also incredibly versatile – serve it at your next family gathering or take it with you on-the-go as a quick lunch option.

The best part about this recipe is how easily customizable it is – add some diced onions or bell peppers for extra flavor; swap out chicken broth for beef broth if you prefer; or even try adding some dried herbs like thyme or rosemary for an added depth of flavor.

❓ Frequently Asked Questions About Ham and Potato Corn Chowder

Q: What type of ham should I use for this recipe?

I recommend using a smoked or cured ham for this recipe, as it adds a depth of flavor that’s hard to replicate with other types of meat. You can also use leftover roasted ham if you have some on hand.

Q: Can I substitute other types of potatoes for Russet?

Yes, you can use any type of potato you like – but keep in mind that different varieties will affect the texture and flavor of your chowder.

Q: How do I prevent my potatoes from turning brown?

One trick is to add a pinch of salt to your potatoes while they’re cooking – this helps them retain their color and prevents browning.

Q: Can I make this recipe in advance?

You can make the chowder up to 24 hours in advance, but be sure to store it in an airtight container in the fridge until serving.

Q: What if I don’t have corn on hand? Can I substitute another type of vegetable?

You can use any other type of vegetable you like – such as carrots, celery, or even zucchini – but keep in mind that different vegetables will affect the flavor and texture of your chowder.

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