Hearty ham, potatoes, corn, and bacon in a creamy chowder—this Ham and Potato Corn Chowder is pure comfort—and easy to make!
A couple weeks ago, Manila got hit with weird chilly weather—yes, chilly! So I raided the fridge, saw leftover ham (thank you, Sunday roast), those sad sprouting spuds, and frozen corn—basically the universe saying “make soup.” Five minutes later, I was chopping veggies and thinking, “Hope this works.” Fast forward—my kid asked for seconds (and she’s picky!). That’s when you know you’ve hit gold. Sound familiar? That happy accident became our new cold-weather staple.
Why You’ll Love This Ham and Potato Corn Chowder Recipe?
This ham and potato corn chowder has cozy written all over it—it’s creamy, smoky, sweet, and salty, all in one spoonful. It’s fuss-free, satisfying, and dare I say, a little magical. It’s the kind of bowl you bring out and suddenly… everyone’s relaxed. Plus, it’s so adaptable: extra veggies, different proteins—whatever fridge stuff you’ve got, it’ll fit right in.
Ingredient Notes:
Here’s what’s in the pot and why:
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Celery, carrot, onion: Your flavor base—subtle but essential.
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Ham + bacon: Smoky salt + crisp crunch. Yum.
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Potatoes: I go for red or Yukon Gold—they stay tender, not mushy.
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Corn: Sweet color and texture—fresh or frozen, works the same.
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Butter+flour+mIlk/cream: That’s what turns soup into chowder.
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Herbs & broth: Thyme, oregano, thyme—makes it homey.
How To Make Ham and Potato Corn Chowder?
Step 1: Sauté your veggies
In a big pot, melt 1 Tbsp butter. Add chopped celery, carrots, and onion. You want them soft—not brown—so stir gently.
Step 2: Build the broth
Pour in 2 cans chicken broth, toss in your potatoes, thyme, oregano, bay leaf, and salt & pepper. Bring to a boil, then simmer (covered) for about 15 min—until the potatoes are tender.
Step 3: Add ham & corn
Stir in your ham and corn. Let it mix for another 5 min. Now the kitchen smells like dinner.
Step 4: Make it creamy
In another pan, melt 4 Tbsp butter. Whisk in flour to make a paste—cook briefly, then whisk in milk. Let it thicken, take it off heat, then stir in sour or heavy cream.
Step 5: Bring it all together
Pour that creamy mixture into your soup pot and warm through—don’t boil or cream might separate. Serve in bowls, top with crispy bacon and chopped green onions.
Storage Options:
Fridge: Good up to 4 days, keep it sealed. Reheat gently—add broth if it gets thick.
Freezer: Chase out air, freeze up to 3 months. Thaw overnight and reheat, adding cream at the end so it stays smooth.
Want To Save This Recipe?
Variations and Substitutions:
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No ham? Try turkey, chicken, or smoked sausage.
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Dairy-free? Use coconut milk and thicken with cornstarch.
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Add more veggies: Peppers, peas, spinach—it all works.
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Low carb? Cauliflower works great in place of potatoes.
What to Serve with Ham and Potato Corn Chowder?
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Crusty bread or biscuits—dipping heaven.
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Green salad—fresh counterpoint to creamy soup.
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Pickles or coleslaw—a tangy, crunchy balance.
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Hot chocolate or a light red wine—because why not?
Frequently Asked Questions:
Can I prep this ahead?
Definitely! The flavors get better overnight. Just reheat and add a bit of cream or milk before serving.
How do I thicken without flour?
Use a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water), stir in near end of cooking.
No cream?
Skip it and use more milk—or non-dairy milk. Still creamy, just lighter.
This ham and potato corn chowder is my go-to for cozy nights, fridge clear-outs, and picky-eater wins. It’s easy, warm, and totally comforting.
Made it? Tweaked it? I wanna hear!
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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!
Keep the Flavor Coming – Try These:
Ham and Potato Corn Chowder
Ingredients
- 2 tablespoons butter for sautéing
- 2 stalks celery finely chopped
- 2 carrots peeled and diced
- 1 medium onion chopped
- 5 medium red potatoes peeled and cubed
- 2 cans 14.5 oz each chicken broth
- ¾ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 cups cooked ham diced
- 2 cups corn fresh or frozen
- 4 tablespoons butter for roux
- ⅓ cup all-purpose flour
- 3 cups whole milk
- ½ cup sour cream or heavy whipping cream
- 6 slices bacon cooked and crumbled
- Chopped green onions for garnish
Instructions
Prepare the Aromatic Base
- In a large soup pot, melt 2 tablespoons of butter over medium heat. Add the chopped celery, carrots, and onion. Sauté until vegetables are softened and fragrant, approximately 5–7 minutes.
Build the Broth
- Add the diced potatoes to the pot, then pour in the chicken broth. Stir in the oregano, thyme, and bay leaf. Season with salt and pepper according to taste. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the potatoes are tender.
Incorporate Ham and Corn
- Add the diced ham and corn to the pot. Stir gently and allow the soup to simmer for an additional 5 minutes, allowing the flavors to meld together.
Create the Roux
- In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to create a smooth roux.
Add Milk and Cream
- Gradually whisk the milk into the roux. Cook until the mixture thickens and is smooth. Remove from heat and stir in the sour cream or heavy whipping cream until fully combined.
Combine and Serve
- Slowly pour the cream mixture into the main soup pot. Stir until the chowder is well blended and creamy. Warm through without bringing to a boil. Garnish each bowl with crumbled bacon and chopped green onions before serving.
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!
