Ham and Potato Corn Chowder
This hearty Ham and Potato Corn Chowder blends savory ham, sweet corn, tender potatoes, and smoky bacon in a creamy, comforting broth—perfect for cozy nights or easy family dinners. Ready in under an hour with pantry staples!
6 Servings
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
To Make It Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend or 2 tablespoons of cornstarch dissolved in cold water to thicken the soup. Ensure your chicken broth and ham are certified gluten-free, as some brands may contain wheat-based additives.