There’s just something cozy about a bowl of ham and corn chowder. It’s creamy, hearty, and full of flavor without being fussy.
I make this when I have leftover ham, and it always hits the spot. You don’t need any fancy ingredients, and it’s easy enough for a weeknight dinner.
Why I Love This Recipe
This recipe is a regular in my home for a few reasons:
- It’s a great way to use leftover ham
- Creamy but not too heavy
- Easy one-pot meal
- Makes enough for leftovers
- Perfect for chilly evenings
I first made this after Thanksgiving when I had a mountain of leftover ham. Tossed it in a pot with some corn and potatoes, and it turned out so good I wrote it down immediately. Now it’s a go-to comfort meal.
What You’ll Need
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups diced ham (cooked)
- 2 cups frozen sweet corn
- 3 cups peeled and diced russet potatoes
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 3 cups low-sodium chicken broth
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 1/4 cup chopped fresh parsley (optional for garnish)
Pro Tips
- Dice the potatoes into small even pieces so they cook evenly
- Don’t skip sautéing the onion—it builds flavor right from the start
- If you like it thicker, mash a few potatoes in the pot at the end
- Use leftover ham or smoked ham for extra flavor
- Stir in the milk slowly so it doesn’t curdle
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Potato peeler
Substitutions and Variations
- No ham? Use cooked bacon or shredded rotisserie chicken
- No whole milk? Sub with 2% or even evaporated milk
- Corn: Use fresh or canned if you don’t have frozen
- Add heat: Stir in a pinch of cayenne or chopped jalapeño
- Make it vegetarian: Skip the ham and use veggie broth
Make Ahead Tips
- Dice all your veggies and ham the night before
- Store the prepped ingredients in the fridge
- You can also make the whole soup a day ahead—flavors deepen overnight
How to Make Ham and Corn Chowder (Makes 6 servings, Ready in 40 minutes)
Step 1: Sauté Onion and Garlic
Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 small diced onion and 2 minced garlic cloves. Cook for 3–4 minutes until soft and fragrant.
Step 2: Add Ham and Potatoes
Stir in 2 cups diced ham and 3 cups peeled and diced russet potatoes. Cook for 2–3 minutes to warm the ham and coat everything in the butter.
Step 3: Add Corn and Seasonings
Add 2 cups frozen sweet corn, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Stir everything to combine.
Step 4: Pour in Broth
Pour in 3 cups low-sodium chicken broth. Bring everything to a gentle boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
Step 5: Add Milk and Cream
Once potatoes are tender, stir in 1 1/2 cups whole milk and 1/2 cup heavy cream. Warm for 2–3 minutes, but don’t let it boil.
Step 6: Thicken the Chowder
In a small bowl, whisk 2 tbsp flour with a few tablespoons of hot broth from the pot until smooth. Stir it back into the chowder and cook for 3–4 minutes until thickened.
Step 7: Garnish and Serve
Taste and adjust seasoning if needed. Ladle into bowls and top with 1/4 cup chopped parsley if using.
Leftovers and Storage
- Store in airtight containers in the fridge for up to 4 days
- Reheat gently on the stove or microwave, stirring well
- Don’t freeze—cream-based soups can separate
Macros (Per Serving – Approximate)
- Calories: 390
- Protein: 20g
- Carbs: 32g
- Fat: 22g
- Fiber: 3g
- Sugar: 6g
Why This Recipe Works (Quick Science)
- The starch from the potatoes helps naturally thicken the chowder
- The flour slurry binds with fat and liquid to make it rich and velvety
- Simmering the ham infuses the broth with smoky flavor
Common Mistakes
- Boiling after adding milk and cream (can curdle)
- Not cutting potatoes small enough (they’ll take forever to cook)
- Adding flour straight in without mixing with liquid (you’ll get lumps)
What to Serve With
- Crusty bread or garlic toast
- Simple green salad with vinaigrette
- Grilled cheese sandwich
- Roasted broccoli or green beans
FAQ
Can I use canned corn?
Yes, just drain it first.
Can I use half and half instead of milk and cream?
Yep! Use 2 cups of half and half in place of milk + cream.
How do I make it thicker?
Mash a few potatoes right in the pot or add a little extra flour slurry.
Can I make it dairy-free?
Use unsweetened almond milk and a plant-based cream substitute, but the flavor will change.
Final Thoughts
There’s nothing quite like a big bowl of this ham and corn chowder to warm you up and fill you up. It’s easy, hearty, and full of flavor. If you give it a try, let me know how it turned out or drop a comment with your favorite variation!