Ham and Potato Corn Chowder

This Ham and Potato Corn Chowder is a hearty, creamy soup filled with tender potatoes, sweet corn, savory ham, and simple seasonings. It’s thick enough to make a satisfying meal, yet easy to prepare in one pot with everyday ingredients.

Serve it for a cozy weeknight dinner, use leftover holiday ham, or make a batch for a chilly afternoon. A slice of crusty bread or a handful of crackers makes it even more comforting.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: Approximately 50 minutes
Servings: 6

Why You’ll Love This Recipe

• Creamy, filling soup made in one pot
• A tasty way to use leftover ham
• Tender potatoes and sweet corn in every spoonful
• Simple ingredients and straightforward steps
• Easy to customize with bacon, cheese, or extra vegetables
• Great for lunch, dinner, or meal prep
• Reheats well for leftovers

Ingredients

• 2 tablespoons butter
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1½ pounds Yukon Gold or russet potatoes, peeled and cut into ½-inch cubes
• 2 cups cooked diced ham
• 2 cups corn kernels, fresh, frozen, or canned and drained
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ¾ teaspoon salt, or to taste
• 1 cup whole milk
• 1 cup heavy cream or half-and-half
• 1 cup shredded sharp cheddar cheese, optional
• 2 tablespoons chopped fresh parsley or green onions, for garnish

Optional Toppings

• Crumbled cooked bacon
• Extra shredded cheddar
• Chopped green onions
• Fresh parsley
• Crusty bread or oyster crackers

How to Make Ham and Potato Corn Chowder

Step 1: Soften the Vegetables

Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, celery, and carrots.

Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for about 30 seconds, just until fragrant.

Step 2: Make the Base

Sprinkle the flour over the vegetables. Stir continuously for 1–2 minutes so the flour coats the vegetables and cooks slightly.

Slowly pour in the chicken broth while stirring. Scrape the bottom of the pot to loosen any browned bits and help the flour blend smoothly into the liquid.

Step 3: Add the Potatoes and Seasonings

Stir in the potatoes, thyme, smoked paprika, black pepper, and salt.

Bring the soup to a gentle boil, then reduce the heat to maintain a simmer. Cover partially and cook for 12–15 minutes, stirring occasionally, until the potatoes are nearly fork-tender.

Step 4: Add the Ham and Corn

Stir in the diced ham and corn. Simmer for another 5–7 minutes, until the potatoes are tender and the ham and corn are heated through.

Step 5: Add the Milk and Cream

Reduce the heat to low. Stir in the milk and heavy cream. Warm the chowder gently for 3–5 minutes, stirring occasionally.

Avoid letting the soup boil after adding the dairy, since boiling can cause it to separate.

Step 6: Add Cheese, If Using

For a cheesy chowder, remove the pot from the heat and stir in the shredded cheddar a handful at a time until melted.

Taste and adjust the salt and pepper. Remember that ham and broth can both be salty, so add more salt only if needed.

Step 7: Garnish and Serve

Ladle the chowder into bowls and garnish with parsley, green onions, extra cheddar, or crumbled bacon. Serve warm with bread, biscuits, or crackers.

Tips for the Best Chowder

• Cut the potatoes evenly. Small, uniform pieces cook at the same rate.
• Add the broth gradually. Stirring as you pour helps prevent lumps from forming in the flour.
• Keep the soup at a gentle simmer. A rapid boil can break down the potatoes and make the chowder less creamy.
• Add dairy near the end. Milk and cream need only a few minutes to warm through.
• Taste before adding extra salt. Ham, cheese, and broth may already contribute plenty.
• Choose cooked ham. This recipe uses fully cooked ham; it does not require raw ham to be cooked in the soup.
• Mash a few potatoes for a thicker texture. Press them gently against the side of the pot with a spoon.

Delicious Variations

Ham, Bacon, and Potato Chowder

Cook 4 slices of chopped bacon in the soup pot before adding the butter and vegetables. Reserve some bacon for garnish.

Cheesy Ham and Corn Chowder

Stir in 1½ cups shredded cheddar at the end instead of one cup. Add the cheese gradually off the heat for a smooth finish.

Slow Cooker Ham and Potato Corn Chowder

Add the onion, celery, carrots, garlic, potatoes, broth, thyme, paprika, and pepper to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender. Stir in cooked ham and corn for the final 30 minutes. Add the milk and cream during the final 15 minutes; thicken with a flour-and-butter mixture if desired.

Spicy Chowder

Add a pinch of cayenne pepper or a few diced jalapeños with the onion and celery. Pepper Jack cheese also adds a little heat.

Extra Vegetable Chowder

Stir in diced red bell pepper with the vegetables or add a handful of chopped kale during the last few minutes of cooking.

Lighter Chowder

Use whole milk in place of the heavy cream. The soup will be less rich but still comforting. For a thicker result, mash some of the potatoes before serving.

What to Serve with Ham and Potato Corn Chowder

Serve this chowder with:

• Crusty bread or garlic bread
• Buttermilk biscuits
• Oyster crackers or saltines
• A green salad
• Roasted vegetables
• Grilled cheese sandwiches

Can I Make It Ahead?

Yes. You can make the chowder up to two days ahead and refrigerate it in an airtight container. The potatoes may absorb some of the broth as the soup sits, so stir in a splash of broth or milk while reheating if it has thickened too much.

For the best texture, add the cheese just before serving.

Storage and Reheating

Cool the chowder and refrigerate it in an airtight container for up to four days.

Reheat it gently on the stove over low to medium-low heat, stirring often. Add a little broth or milk if needed to loosen the soup. Avoid boiling, especially after the cream and cheese have been added.

Can You Freeze Ham and Potato Corn Chowder?

This chowder can be frozen, but cream-based soups and potatoes may change texture after thawing. For better results, freeze the soup before adding the milk, cream, and cheese.

Thaw it overnight in the refrigerator, reheat gently, and stir in the dairy and cheese near the end. If freezing the fully prepared chowder, stir it well as it warms to help bring the texture back together.

Frequently Asked Questions

What kind of ham should I use?

Use diced, fully cooked ham, such as leftover baked ham or ham steak. If your ham is especially salty, taste the soup before adding more salt.

Can I use frozen corn?

Yes. Add frozen corn directly to the pot; there’s no need to thaw it first.

Can I use canned corn?

Yes. Drain it well before adding it to the chowder.

How do I make the chowder thicker?

Mash some of the cooked potatoes against the side of the pot, or simmer the soup uncovered for a few extra minutes before adding the dairy. You can also mix one tablespoon of cornstarch with two tablespoons of cold milk and stir it into the simmering soup.

How do I make it thinner?

Add chicken broth or milk a little at a time until it reaches your preferred consistency.

Can I use leftover mashed potatoes?

You can, but the soup’s texture will be different. Stir the mashed potatoes in near the end, adding broth gradually until the chowder reaches the consistency you like.

Is this chowder gluten-free?

The recipe as written uses all-purpose flour. For a gluten-free version, use a measure-for-measure gluten-free flour or thicken the soup with a cornstarch slurry.

Pro Tips

Prepare all the vegetables before heating the pot, and dice the ham and potatoes into bite-size pieces. Simmer the potatoes until tender before adding the dairy, then warm the finished chowder gently. If you’re using salty ham or cheddar, adjust the seasoning at the very end.

Final Thoughts

This Ham and Potato Corn Chowder is creamy, hearty, and full of comforting flavors. Tender potatoes, sweet corn, and savory ham make it a satisfying one-pot meal, and it’s a delicious way to turn leftover ham into a cozy dinner.