Creamy Ham Potato Corn Chowder
Comfort-in-a-bowl Creamy Ham Potato Corn Chowder—smoky bacon, tender potatoes, sweet corn, and savory ham in a silky, rib-sticking broth.
This one-pot chowder is the weeknight win to keep on repeat. Bacon lays down a smoky base, onions and celery add gentle sweetness, and a quick stovetop roux gives the soup its signature body. Russet potatoes simmer to tender, the corn pops with natural sweetness, and chopped ham turns every spoonful hearty and satisfying.
Holiday leftovers, deli-counter shortcuts, or a ham steak from the store—whatever’s on hand works beautifully. The method is simple, the results are cozy, and a big pot means seconds tonight and easy lunches tomorrow.
What You Need to Make This Creamy Ham Potato Corn Chowder
- Bacon — Renders smoky drippings that season the pot from the start.
- Onion & celery — Classic chowder aromatics for sweetness and depth.
- Garlic & flour — Garlic for warmth; flour forms a quick roux to thicken the broth.
- Chicken broth & cream — Savory backbone plus a lush, creamy finish.
- Russet potatoes — Starchy cubes that cook tender and add body.
- Smoked ham — Meaty, savory bites in every spoonful.
- Frozen corn — Sweet kernels for texture and balance.
- Italian seasoning & cayenne — Subtle herb background; optional heat.
- Salt & pepper — Final seasoning to sharpen all the flavors.
Step-by-Step Creamy Ham Potato Corn Chowder
STEP 1: Slice bacon into small pieces and cook in a large soup pot over medium-high heat until crisp, about 10 minutes. Transfer bacon to a paper towel–lined plate, leaving the drippings in the pot.
STEP 2: Add chopped onion and celery to the bacon fat and sauté 5 minutes until softened and lightly golden.
STEP 3: Stir in minced garlic and cook 30–60 seconds, then sprinkle in flour. Stir constantly for 1 minute to form a light roux.
STEP 4: Slowly pour in chicken broth, whisking to dissolve the flour and scrape up browned bits. Add the cream and bring the pot back to a gentle simmer.
STEP 5: Stir in frozen corn, chopped ham, peeled and diced russet potatoes, Italian seasoning, cayenne if using, and most of the bacon (save a pinch for garnish). Bring to a boil.
STEP 6: Reduce heat to maintain a steady simmer. Partially cover and cook 15–20 minutes, stirring occasionally, until the potatoes are tender and the chowder has thickened.
STEP 7: Taste and adjust salt and pepper. If a looser texture is preferred, add a splash of broth; for thicker, simmer a few minutes more.
STEP 8: Ladle into warm bowls and finish with the reserved bacon—and a sprinkle of chopped parsley if that’s calling your name.
Best potato choice for creamy body
Russet potatoes bring higher starch that releases into the broth as they simmer, producing a chowder that feels naturally thicker and more velvety. Waxy potatoes like Yukon Gold hold their shape a bit more and stay buttery-firm; both work, but russets give the most classic, creamy texture.
Using leftover ham versus ham steak
Leftover holiday ham often carries glaze and smoke that infuse the pot with complexity. A simple ham steak or deli-sliced ham offers clean, meaty flavor and consistent cubes. Either choice performs well; salt levels vary, so seasoning is best adjusted at the end of cooking.
Making chowder without heavy cream
A mix of whole milk and half-and-half, or evaporated milk, creates a lighter body while staying pleasantly creamy. Gentle heat is important to prevent separation. For dairy-free versions, unsweetened oat milk plus an extra tablespoon of roux maintains body without changing the flavor profile dramatically.
Freezer-friendliness and texture on reheat
Chowders with dairy can separate slightly after freezing, but a quick whisk while reheating brings the pot back together. Potatoes may soften more after thawing. Freezing in smaller portions minimizes texture shifts and speeds gentle reheating on the stovetop.
Building deeper flavor with simple additions
A bay leaf during the simmer or a splash of dry sherry stirred in off heat adds roundness without overshadowing the core flavors. A pinch of smoked paprika amplifies bacon notes subtly, while fresh chives or parsley at the end brighten the bowl.
Pro Tips for Creamy Chowder
- Roux right: A full minute of flour-toasting prevents raw flavor and stabilizes the creamy base.
- Low and steady: Gentle simmering keeps dairy silky and prevents scorching on the pot bottom.
- Finish smart: Season at the end—ham, bacon, and broth already contribute salt.
What to Serve with Ham Potato Corn Chowder
- Sharp green salad: Lemon vinaigrette and crunchy greens cut through the richness.
- Warm bread or biscuits: Crusty slices or fluffy biscuits mop every last ribbon of chowder.
- Roasted vegetables: Sheet-pan broccoli or carrots add color and a caramelized edge.
Storage & Reheating
Cool chowder to warm, then refrigerate in airtight containers for 3–4 days. Reheat gently over medium-low heat, stirring often and adding a splash of broth or milk if it’s thicker than preferred. For the freezer, portion into freezer-safe containers and freeze up to 2 months; thaw overnight in the fridge and rewarm slowly, whisking to restore silkiness. Garnish with crisp bacon only at serving so it stays snappy.
Creamy Ham, Potato & Corn Chowder
Ingredients
- 2 cups frozen sweet corn kernels
- 1 pound smoked ham chopped into bite-sized pieces
- 4 strips of bacon cut into small segments
- 1/2 of a medium-sized yellow onion finely diced
- 2 large Russet potatoes peeled and cubed
- 2 stalks celery finely chopped
- 4 cups low-sodium chicken broth or stock
- 1 cup heavy cream or whipping cream
- 1/4 cup plain all-purpose flour
- 2 cloves garlic minced or pressed
- A scant 1/4 teaspoon of Italian herb blend
- A small pinch of ground cayenne optional
- Salt and freshly ground black pepper to preference
Instructions
- Slice bacon into small bits and place them in a large soup pot. Cook over medium-high heat until browned and crisp, roughly 10 minutes.
- While the bacon renders, chop the onion, celery, ham, and potatoes. Set aside for assembly.
- Once the bacon is done, transfer the crisped pieces to a plate lined with paper towels. Keep the rendered fat in the pot for added flavor.
- Add the prepared onion and celery into the pot with the bacon drippings. Sauté the vegetables for about 5 minutes, or until tender and aromatic.
- Sprinkle in the flour along with the minced garlic. Stir continuously for 1 minute to create a smooth roux and eliminate raw flour taste.
- Gradually add the chicken broth, stirring constantly to dissolve the roux and lift any browned bits from the base of the pot.
- Introduce the cream, corn, chopped ham, diced potatoes, Italian seasoning, cayenne (if using), and most of the cooked bacon, reserving a portion for garnish. Increase heat to bring the mixture to a boil.
- Once boiling, reduce the flame to sustain a gentle simmer. Partially cover the pot and cook for 15 to 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking and ensure even thickening.
- Taste the chowder and season with salt and pepper as needed. Serve hot in bowls, garnished with the reserved bacon for a crisp finish.