Creamy Ham Potato and Corn Chowder – Experience the satisfaction of a bowl of Creamy Ham Potato and Corn Chowder. This delightful classic American dish combines tender potatoes, savory ham, and sweet corn in a creamy broth. It’s perfect, for those evenings when you’re longing for a wholesome meal that will leave your taste buds wanting more. Come with me as we embark on the journey of creating this mouthwatering dish that’s simple yet deeply satisfying.
I still vividly recall the first time I prepared this Creamy Ham Potato and Corn Chowder. It was a cold winter evening and I was searching for something to warm our hearts and fill our bellies. As the inviting aroma filled the kitchen, my husband and child eagerly awaited its completion their excitement growing by the minute. The moment they took their spoonfuls their faces lit up with delight. From that day it became a family favorite regularly gracing our dinner table.
What makes this Creamy Ham Potato and Corn Chowder truly comforting?
Creamy Ham Potato and Corn Chowder represent everything comforting about food—it strikes the balance between velvety creaminess and wholesome ingredients. With its easy preparation, it’s a choice, for busy weeknights when you crave a homemade meal that appeals to both adults and children alike. This versatile recipe allows you to customize it according to your taste preferences—whether you prefer the richness of cream or the indulgent silkiness of heavy cream. Moreover, it offers an opportunity to make the most of any remaining ham or transform ingredients from your pantry into a comforting and delicious dish. This definitely makes it a recipe that any food lover should give a try.
What You Need To Make This Creamy Ham Potato and Corn Chowder Recipe?
Cooked Ham: For the ham in this chowder you have some flexibility. If you have leftover ham roast from a previous meal that would be perfect as it adds a smoky flavor. However, if you don’t have any leftovers using ham steak works well too. Just make sure to dice the ham into cubes so that it distributes evenly throughout the chowder.
Bacon: To add a smokiness and crunch to the chowder cooked and crumbled bacon is an option. It complements the flavor of the ham. Adds a layer of savory goodness. If you want to save some cooking time you can prepare the bacon ahead of time.
Butter: Butter plays a role in this recipe. It is used for sautéing the base of onions, carrots, and celery which adds depth to the flavor. Additionally, butter is used to create a roux that helps thicken the chowder and enhances its richness.
Yellow Onion: Diced yellow onion serves as the foundation, for flavor, in this chowder. When sautéed it becomes tender and aromatic bringing a sweetness and depth to the soup that truly enhances its taste.
Carrots and Celery: Carrots and celery contribute both texture and natural sweetness to this chowder. Finely dicing them ensures even cooking. Allows them to blend harmoniously with all other ingredients.
Low-Sodium Chicken Broth: Opt for low-sodium chicken broth as the foundation of the chowder to give it a savory taste. This way you can control the level of saltiness according to your preference.
Red Potatoes: The true stars of this chowder are the potatoes, around 3/4 inch in size. They bring a texture and absorb all the delicious flavors from the broth and seasonings. Their skin-on feature adds a rustic touch to the dish.
Dried Oregano and Thyme: These dried herbs contribute an aroma and herbal hints that perfectly complement the ham and vegetables in the chowder. Together they create a balanced flavor profile.
Bay Leaf: Adding a bay leaf infuses an important flavor into the chowder. Just remember to remove it before serving; its job is done once the dish is fully cooked.
Salt and Pepper: Season your chowder, with salt and freshly ground pepper according to your taste preferences. Keep in mind that you can always adjust the seasoning later based on how salty your ingredients already are.
Corn: For a touch of sweetness and slight crunchiness add frozen corn kernels to your chowder. Whether you opt for fresh corn during its peak season or rely on frozen corn both options work wonderfully in this recipe.
All-Purpose Flour: Flour is typically used to make a roux, which helps thicken the chowder and gives it a texture that’s comforting and satisfying.
Milk: When it comes to the creaminess of the chowder your choice of milk impacts the creaminess. Whether it’s milk or a dairy alternative. Plays a role. The milk combines with the roux to create a base, for your soup.
Sour Cream or Heavy Cream: To add richness and customize the chowder according to your preferences you have options like sour cream or heavy cream. Sour cream adds a touch while heavy cream brings in a silkiness. You can choose based on what you like or need for reasons.
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Chopped Green Onions or Chives: For a pop of color and mild onion flavor in the chowder chopped green onions or chives make great garnishes. Depending on what you prefer and what’s available, in your kitchen, you can go with either chives or green onions.
Steps To Make Creamy Ham Potato and Corn Chowder:
Step 1: In a pot melt 1 1/2 tablespoons of butter, over medium heat. Add the onion, carrot and celery. Sauté them until they become tender (4 minutes).
Step 2: Next, pour in the low-sodium chicken broth. Add the potatoes, oregano, thyme, bay leaf, salt and pepper. Bring everything to a boil over medium-high heat. Once it starts boiling reduce the heat to medium. Cover with a lid. Let it cook for 15 minutes while stirring occasionally until the potatoes are almost tender.
Step 3: Now it’s time to add in the ham and corn. Continue cooking until the potatoes become fully tender (5 minutes).
Step 4: To make a sauce for the soup melt the remaining 4 tablespoons of butter in a saucepan over medium heat. Add flour to it. Cook while stirring constantly for about 1 1/2 minutes. While whisking vigorously to avoid lumps in milk into this mixture. Keep whisking until it thickens. Brings everything to a boil.
Step 5: Remove from heat. Stir in sour cream or heavy cream. Once your potatoes are tender enough, pour and stir this milk mixture into it.
Step 6: Serve this heartwarming soup with crispy bacon, on top and a sprinkle of chopped onions or chives.
Tip:
When it comes to soups and chowders letting them sit for a while allows the flavors to blend together beautifully. If possible try making this Creamy Ham Potato and Corn Chowder a day before and refrigerate it overnight. When you warm it up the day you’ll find that the flavors have developed and intensified giving you a more delightful taste. Just make sure to heat it and stir occasionally to keep its texture intact.
Frequently Asked Questions:
Can I make this chowder using a slow cooker or crockpot?
Definitely! In the slow cooker add all the ingredients except, for the milk and flour mixture. Cook on heat for 6 to 7 hours. Until the potatoes are tender. In the last hour of cooking prepare the butter, flour, and milk mixture separately as instructed in the stovetop version. Then combine it into the slow cooker. Continue cooking for the remaining time. Serve as directed.
I’m vegetarian. Can I still make this chowder without ham?
Absolutely! You have two options; either skip using ham or replace it with a vegetarian alternative. Additionally, you can substitute chicken broth with vegetable broth to maintain its nature.
How long does this chowder last in the refrigerator?
You can safely store Creamy Ham Potato and Corn Chowder in your refrigerator, for 3 to 4 days. When reheating, do it slowly on your stovetop while stirring occasionally to prevent any separation of the cream base.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Ham Potato and Corn Chowder
Ingredients
- 2 c of cooked ham diced into bite-sized cubes (Suitable for leftover ham roast or ham steak)
- 6 bacon slices crisped up and crumbled
- 5 and a half tablespoons butter partitioned
- 1 medium-sized yellow onion finely diced (around 1 and a half c)
- 2 fresh carrots peeled and diced (about 3/4 c)
- 2 celery ribs diced (equivalent to 3/4 c)
- 2 cans 14.5 ounces each of low-sodium chicken broth
- 5 medium-sized red potatoes diced into 3/4-inch cubes (weighing roughly 1 3/4 lbs)
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly milled black pepper adjusted to your liking
- 2 c of fresh or frozen corn kernels
- 1/3 c all-purpose flour
- 3 c milk
- 1/2 c of either sour cream or heavy cream based on preference
- Chopped green onions or chives for that finishing touch!
Instructions
- Start by melting 1.5 tablespoons of butter in a pot, over medium heat. Add the onion, carrot and celery. Sauté them gently until they become tender and fragrant which usually takes 4 minutes.
- Next pour in the chicken broth. Add the potatoes. Sprinkle in the oregano thyme and bay leaf. Season with salt and pepper according to your taste preferences. Give everything a mix.
- Increase the heat to high to bring the pot to a boil. Once boiling reduce the heat to medium, cover the pot and let everything simmer. Stir occasionally while allowing the potatoes to become almost tender; this should take 15 minutes.
- Now it's time to add in the ham and corn. Let them cook until the potatoes are perfectly tender; this typically takes another 5 minutes.
- On another stovetop saucepan placed aside melt the remaining 4 tablespoons of butter over medium heat. Stir in flour continuously for 1.5 minutes; this will create a base for our soup.
- Gradually pour in milk while whisking constantly to avoid any lumps from forming. Season, with salt and pepper as desired. After the mixture begins to boil continue to whisk it until it thickens.
- Once it has thickened, remove it from the heat. Stir in either sour cream or heavy cream. Combine this mixture with the rest of the soup, in the pot.
- Serve the soup while it is hot and top it off with bacon and fresh chives, for added flavor. Enjoy this creamy dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
