Ham and Corn Chowder turns sweet corn, tender potatoes, and savory ham into a rich, cozy bowl. A little cream gives the broth a smooth finish without hiding the corn flavor. Crisp bacon and green onions add a fresh, salty bite on top. It is a useful way to turn leftover ham into a full dinner.
Why I Love This Recipe
This is the kind of soup that makes simple ingredients feel like a proper meal. The potatoes give it body, the corn brings sweetness, and the ham seasons the whole pot. You get a creamy chowder with plenty to chew, rather than a bowl of heavy cream.
- One cooking pot: The bacon, vegetables, and chowder cook in the same Dutch oven.
- Useful leftovers: Fully cooked ham fits right into the recipe.
- Everyday ingredients: Frozen corn works well, so fresh ears are not required.
- A balanced texture: Tender chunks stay whole in a thick but pourable broth.
- Easy to plan ahead: Keep the toppings separate and add them just before serving.
What You’ll Need
- Servings: 6 generous bowls, about 1 3/4 cups each
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Cooking Vessel: Round 6-quart Dutch oven
Ingredients:
- 4 slices bacon, cut into short pieces
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced, about 1 cup
- 2 celery stalks, finely diced, about 3/4 cup
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 3 cups frozen corn kernels, no need to thaw
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 12 ounces fully cooked ham, cut into 1/2-inch cubes, about 2 cups
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon fine salt, optional, added only after tasting
- 1/4 cup thinly sliced green onions, for serving
Choose a mild smoked ham rather than a heavily sweetened glazed ham. Broth and ham both contain salt, so the small salt addition comes at the end.
Tools You Need
- Round 6-quart enameled cast-iron Dutch oven; a green pot with a cream interior works well
- Wooden spoon and whisk
- Slotted spoon and a small bowl for the cooked bacon
- Measuring cups and spoons
- Cutting board and kitchen knife
- Ladle
- Instant-read food thermometer
How to Make Ham and Corn Chowder
Keep the heat gentle once the milk and cream go into the pot.
Step 1: Cook the Bacon
Place 4 slices bacon, cut into short pieces, in the Dutch oven over medium heat.
Cook for 7–9 minutes, stirring now and then, until crisp and browned.
Lift the bacon into a small bowl with a slotted spoon and save it for serving.
Carefully pour off the rendered fat, leaving only the thin film that clings to the pot.
Step 2: Soften the Vegetables and Add the Flour
Melt 2 tablespoons unsalted butter in the same pot over medium heat.
Add 1 medium onion, finely diced, about 1 cup, and 2 celery stalks, finely diced, about 3/4 cup.
Cook for 5–6 minutes, stirring often, until softened but not deeply browned.
Stir in 2 minced garlic cloves and cook for 30 seconds.
Sprinkle in 3 tablespoons all-purpose flour and stir for 1 minute, until no dry flour remains.
Step 3: Simmer the Potatoes and Corn
Slowly whisk in 3 cups low-sodium chicken broth, scraping up the browned bits from the bottom.
Stir in 1 pound peeled Yukon Gold potatoes cut into 1/2-inch cubes, 3 cups frozen corn kernels, 1/2 teaspoon dried thyme, and 1/2 teaspoon ground black pepper.
Bring to a gentle boil over medium-high heat, about 3–5 minutes.
Lower the heat and simmer uncovered for 12–15 minutes, stirring occasionally, until the potatoes are easily pierced with a fork but still hold their shape.
Step 4: Finish the Creamy Chowder
Stir in 12 ounces fully cooked ham cut into 1/2-inch cubes, 2 cups whole milk, and 1/2 cup heavy cream.
Cook over medium-low heat for 6–8 minutes, stirring often, until the ham is heated through and the broth lightly coats a spoon. Do not let it boil hard.
If using leftover ham, check that the chowder reaches 165°F (74°C), stirring before taking the temperature in several spots.
Taste, then stir in up to 1/4 teaspoon fine salt only if needed. The finished broth should be creamy and pourable, with clear pieces of ham, corn, and potato.
Step 5: Add the Toppings and Serve
Ladle the chowder into 6 bowls.
Crumble the reserved cooked bacon from 4 slices and divide it over the bowls with 1/4 cup thinly sliced green onions. For family-style serving, scatter some toppings over the pot and offer the rest separately.
Serve with optional slices of crusty bread and a simple green salad for a fuller meal.
Why This Recipe Works (Quick Science)
Flour cooks in butter before the broth goes in. As the liquid heats, the starch absorbs moisture and thickens the soup. The potatoes release a little starch too, adding body while most of the cubes stay whole.
Milk and cream go in after the potatoes are tender. That keeps the dairy from spending too long at a boil, which can make the broth grainy or scorch the bottom. Corn adds sweetness that balances the salty ham, while bacon and green onions give each bowl a crisp finish.
Common Mistakes to Avoid
- Using raw ham: This recipe calls for fully cooked ham. Raw pork needs a different cooking plan.
- Cutting large potato chunks: Keep the cubes close to 1/2 inch so they cook within the stated time.
- Adding flour to the finished soup: It can form lumps. Cook it with the butter and vegetables first.
- Boiling the dairy: Use medium-low heat and stir along the bottom once the milk goes in.
- Salting too early: Taste after the ham has had time to flavor the broth.
- Overcooking the potatoes: Stop simmering when a fork enters easily, before the cubes fall apart.
What to Serve With Ham and Corn Chowder
Crusty bread is handy for catching the creamy broth. A green salad with a light vinaigrette adds a crisp, fresh side. For a softer option, serve warm dinner rolls instead of sliced bread. These sides are optional and are not included in the nutrition estimate.
Substitutions and Variations
- Fresh corn: Use 3 cups kernels cut from fresh ears in place of the frozen corn.
- Canned corn: Drain and measure 3 cups kernels. The added liquid would thin the chowder.
- Potatoes: Red potatoes hold their shape well. Russets make a softer, thicker soup and can break apart sooner.
- A lighter finish: Replace the 1/2 cup heavy cream with 1/2 cup whole milk. The broth will be less rich.
- A little heat: Add a pinch of cayenne with the dried thyme, then taste before adding more.
Leftovers and Storage
Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below.
Use refrigerated chowder within 3–4 days. If the ham was already stored as leftovers, count that earlier storage time too; making soup does not restart its storage window. Keep bacon and green onions separate when possible.
Reheat only the amount you need over medium-low heat, stirring often, until it reaches 165°F (74°C). A splash of milk can loosen the thickened broth. Avoid a hard boil.
Freezing can make the dairy separate and the potatoes turn grainy. For better texture, freeze the soup base before adding the ham, milk, and cream, for up to 2 months. Thaw in the refrigerator, then finish the recipe and heat it through.
Macros Information
Estimated per serving, based on 6 servings and including the bacon and green onion toppings:
- Calories: 420 kcal
- Protein: 22 g
- Carbohydrates: 42 g
- Fat: 19 g
- Saturated Fat: 10 g
- Fiber: 4 g
- Sugar: 11 g
- Sodium: 1,000 mg
These values are estimates. Ham, bacon, broth brands, and the amount of optional salt can change them; bread and salad are excluded.
Frequently Asked Questions (FAQ)
Q: Can I use leftover holiday ham?
A: Yes. Trim away thick fat and most of any sweet glaze, then dice the meat. Use ham that has been stored safely and is still within its leftover storage window.
Q: Do I need to thaw frozen corn?
A: No. Add it straight from the freezer with the potatoes and broth. Let the pot return to a gentle simmer before timing the potatoes.
Q: Can I use canned corn?
A: Yes. Drain it well and measure 3 cups. Use plain kernels rather than creamed corn so the texture stays close to this recipe.
Q: Why is my chowder too thick?
A: Potato starch continues to thicken the broth as it stands. Stir in milk a little at a time over low heat until the soup pours easily from a spoon.
Q: How can I thicken a thin chowder?
A: Before adding the dairy, mash a few cooked potato cubes against the side of the pot and stir them back in. Let the soup simmer briefly, then check it again.
Q: Can I leave out the bacon?
A: Yes. Start with the butter and vegetables in Step 2. Keep the green onion topping, and expect a milder, less smoky flavor.
Q: Is this recipe gluten-free?
A: No. It uses all-purpose flour. For a gluten-free version, use a suitable gluten-free all-purpose flour blend and check the ham, bacon, and broth labels.
Q: Can I make it the day before?
A: Yes. Chill it promptly in shallow containers, then reheat gently to 165°F (74°C). Add the bacon and green onions after reheating so they keep their texture.
Q: Can I make this in a slow cooker?
A: This method is written for the stovetop. The flour base and late dairy addition need different handling in a slow cooker, so use a recipe developed for that method.
Final Thoughts
Ham and Corn Chowder is a simple way to make a filling meal from a few familiar ingredients. Keep the potato cubes small, let the corn shine, and finish the bowls with bacon and green onions. Leave a comment with your favorite way to serve it. Happy cooking!