Creamy Ham Potato and Corn Chowder

Ham Corn Potato Chowder: Creamy, hearty, and loaded with ham, sweet corn, and tender potatoes. A comforting bowl of warmth, perfect for chilly days.

this Recipe

I’ll admit it—this Ham Corn Potato Chowder wasn’t part of some grand culinary plan. It came to life on one of those post-holiday afternoons, you know, when your fridge is stuffed with leftovers and you’re running out of creative ways to use them. There was a chunk of ham staring back at me, practically begging to be turned into something comforting.

Growing up, soups and chowders were a winter staple in our house. My mom had this knack for throwing together whatever we had on hand and turning it into something magical. This recipe? It feels like a nod to her ingenuity. The first time I made it, I wasn’t expecting much. I mean, it was born out of necessity more than inspiration. But oh boy, when that creamy, smoky, slightly sweet chowder hit the table, it was like a revelation.

My husband asked for seconds, then thirds. And the kids? They actually fought over who got to scrape the pot. That’s when I knew this one wasn’t just a fluke—it was a keeper. Now, it’s my go-to recipe whenever the weather turns cold, or I just need a little reminder of home.

Why You’ll Love This Ham Potato and Corn Chowder Recipe?

Why should you make this Ham Corn Potato Chowder? Here’s why:

• Leftover-Friendly: Perfect for those post-holiday ham scraps or when you’ve overestimated on bacon.
• Pure Comfort: It’s creamy, hearty, and just the right amount of indulgent.
• One-Pot Magic: Minimal dishes mean more time enjoying your meal.
• Customizable: Whether you like it spicy, cheesy, or loaded with veggies, this chowder adapts to you.

Ingredient Notes:

Every ingredient in this chowder has a role to play. Here’s why they’re all so great:

• Ham: Adds a smoky, savory depth to the chowder. Leftover holiday ham works like a charm.
• Potatoes: Red potatoes are the perfect choice—they hold their shape but get creamy enough to thicken the broth.
• Corn: Whether fresh, frozen, or canned, it adds a subtle sweetness that balances the saltiness of the ham.
• Bacon: Crispy, crumbled bacon is the ultimate finishing touch. It adds crunch and extra flavor.
• Cream: Sour cream or heavy cream makes the broth rich and silky. Choose based on what’s in your fridge.
• Herbs: Oregano, thyme, and bay leaf bring warmth and complexity to every bite.

Pro Tip: Use freshly cracked black pepper for a little extra kick—it makes a surprising difference.

How To Make Ham Potato and Corn Chowder?

This chowder is easy enough for a weeknight but feels like something special. Let’s break it down:

1. Sauté the Aromatics
   Melt 1.5 tablespoons of butter in a large pot over medium heat. Toss in the diced onion, carrots, and celery. Let them sauté for about 4 minutes until they’re soft and your kitchen smells incredible.
2. Add the Potatoes
   Pour in the chicken broth, then stir in the diced potatoes, oregano, thyme, and bay leaf. Season with salt and pepper. Bring the pot to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15 minutes, stirring occasionally, until the potatoes are almost tender.
3. Add the Ham and Corn
   Stir in the diced ham and corn kernels. Let everything simmer for another 5 minutes so the flavors can meld together. By now, it’s starting to look (and smell) like pure comfort.
4. Make the Creamy Base
   In a separate saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for about 1.5 minutes to get rid of the raw flour taste. Slowly add the milk, whisking constantly to keep it smooth. Let it thicken into a creamy sauce, then season with a little salt and pepper.
5. Combine and Finish
   Pour the creamy sauce into the pot with the chowder. Stir well and let it heat through for a few minutes. Remove the bay leaf and stir in the sour cream or heavy cream for that final touch of richness.
6. Serve and Enjoy
   Ladle the chowder into bowls and top with crumbled bacon and fresh chives. Serve it hot with crusty bread or your favorite rolls.

Storage Options:

Here’s how to make the most of your leftovers:

• Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed to thin it out.
• Freeze: Let the chowder cool completely, then transfer to freezer-safe containers. It’ll keep for up to 2 months. Thaw overnight in the fridge and reheat slowly to maintain the creamy texture.

Variations and Substitutions:

This chowder is incredibly adaptable. Here are some ideas:

• Vegetarian Option: Skip the ham and bacon, and use vegetable broth. Add mushrooms for a hearty, earthy flavor.
• Spicy Kick: Stir in a pinch of cayenne pepper or diced jalapeños for some heat.
• Cheesy Addition: Stir in shredded cheddar or parmesan for extra richness.
• Different Proteins: Swap the ham for cooked chicken, turkey, or even sausage.

What to Serve with Ham Potato and Corn Chowder?

This chowder is hearty enough to stand on its own, but it pairs beautifully with these:

• Bread: Think crusty French bread, garlic knots, or warm dinner rolls. Perfect for dipping!
• Salad: A simple green salad with a tangy vinaigrette is a refreshing contrast.
• Roasted Veggies: Brussels sprouts or asparagus add a nice, light side.
• Cheese Plate: A few crackers and a wedge of sharp cheddar make a cozy appetizer.

Frequently Asked Questions:

Can I make this chowder ahead of time?

Definitely! It reheats beautifully, so feel free to make it a day or two in advance.

Can I use canned corn instead of fresh or frozen?

Absolutely. Just drain the canned corn before adding it to the chowder.

How do I thicken the chowder if it’s too thin?

Simmer it uncovered for a few extra minutes, or whisk together a little flour and water to make a slurry and stir it in.

So, what do you think? Ready to cozy up with a bowl of Ham Corn Potato Chowder? It’s the perfect blend of creamy, hearty, and comforting. I’d love to hear how yours turns out—especially if you add your own twist! Let’s talk chowder in the comments below.

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Creamy Ham Potato and Corn Chowder

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

During a chilly evening when everything outside appears to fade into the background there's nothing, as satisfying, as holding a bowl of our Creamy Ham Potato and Corn Chowder. Each spoonful offers a hug combining the heartwarming familiarity of ham with the rustic delight of diced potatoes and the subtle sweetness of corn. Topped with a sprinkle of chives and crispy bacon bits this chowder isn't a dish; it's a moment filled with warmth and affection in every mouthful.

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6 Servings

Ingredients

1x2x3x

• 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!

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Instructions

 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Serve the soup while it is hot and top it off with bacon and fresh chives, for added flavor. Enjoy this creamy dish!

Notes

To make the Creamy Ham Potato and Corn Chowder gluten-free you can make an adjustments:

Substitute Flour: Instead of using all-purpose flour opt for a gluten-free flour blend or cornstarch. If you go with cornstarch you might need to use less, than the specified amount of flour. Usually using half the amount of cornstarch compared to flour works. For this recipe around 2 to 3 tablespoons of cornstarch mixed with water should do the trick. Add this slurry to the chowder.

Check Broth/Stock: Make sure that the chicken broth you use is specifically labeled as gluten-free since some brands may contain additives or seasonings with gluten.

Bacon & Ham: Confirm that the bacon and ham you're using haven't been cured with any ingredients containing gluten. Although many are gluten-free it's always wise to check.

Remember to read labels on packaged ingredients to guarantee they're produced in a gluten-free environment and don't contain any hidden sources of gluten.

Audrey

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Bitty

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!

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