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Creamy Ham, Potato & Corn Chowder

A soul-warming, creamy chowder brimming with chunks of smoked ham, tender diced potatoes, and sweet corn kernels. This rich and savory soup is the perfect way to repurpose leftovers or to craft a cozy, satisfying meal from scratch. Prepare in one pot and enjoy throughout the week with minimal fuss.
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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.

Notes

This chowder freezes well—store leftovers in airtight containers and reheat gently over low heat to maintain its creamy texture.