Ham and Corn Chowder Recipe

Creamy ham and corn chowder made with potatoes, frozen corn, and pantry staples. A quick and easy dinner that's perfect for busy weeknights.

Course Soup

Cuisine American

Keyword corn, ham, leftover ham recipes

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 445kcal

4 tablespoons Butter
1 medium Onion small dice (yellow or white onion)
2 Celery Ribs diced
2–3 Garlic Cloves minced
¼ teaspoon Salt plus extra if needed at the end
¼ teaspoon Black Pepper
4 tablespoons All Purpose Flour
4 cups Chicken Broth
2 (16 ounce) cans Cream Style Sweet Corn
1 pound Cooked Ham diced
10 ounces Frozen Corn defrosted and drained (cooked to approximately half the suggested time on the package)
16 ounces Potatoes peeled and diced (we use russet potatoes, but Yukon gold, yellow, or red potatoes also work)
¼ cup Half and Half or Whole Milk
1–2 tablespoons Chopped Chives or Green Onions for serving (optional)

Melt the butter in a large pot or Dutch oven over medium heat. Add the onions and celery; cook for 3 minutes, stirring frequently, until the onions are translucent.
Add the garlic, salt, and black pepper. Cook for 1 minute, stirring often.
Stir in the flour and cook for 1–1½ minutes, stirring almost constantly, to cook out the raw flour taste.
Slowly add the broth, stirring briskly with a wooden spoon or whisk until the flour is dissolved.
Add the cream-style corn and ham. Stir well. Raise the heat and bring the soup to a simmer (about 5 minutes). Then lower the heat to medium-low, cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
While the soup simmers, cook the frozen corn just enough to defrost—about half the recommended time on the package. Drain well.
Add the potatoes and corn to the soup. Raise the heat to bring it back to a simmer, then reduce to medium-low, cover, and cook for 15–20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Lower the heat to low, add the half and half (or milk), stir well, cover, and cook gently for 2–3 minutes to heat through.
Taste and add more salt, if needed. (As a reference, we added ¾ teaspoon.) Serve in bowls and garnish with chives or green onions, if desired.

Dice onions and celery small so they melt into the broth.
Cut potatoes evenly so they cook at the same rate.
Use reduced-sodium broth and corn if watching your salt intake.
Whole milk or reduced-fat milk can be used instead of half and half—avoid skim.
If prepping potatoes ahead, store them in cold water to prevent browning and drain before using.