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Creamy Ham, Potato, and Corn Chowder

A close-up of a hearty bowl of ham potato corn chowder, topped with crumbled bacon and fresh parsley.
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Make this hearty and comforting chowder using leftover ham. It features tender potatoes and sweet corn in a rich, creamy broth, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 ounces bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups cooked ham, diced
  • 3 cups potatoes, peeled and diced (about 1 inch)
  • 2 cups corn kernels (frozen or canned, drained)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups heavy cream
  • 1 cup shredded sharp cheddar cheese (optional, for cheesy comfort)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot. Sauté until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the roux for thickening.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the liquid thickens slightly.
  5. Add the diced potatoes, diced ham, corn kernels, dried thyme, salt, and pepper to the pot. Bring back to a simmer, then reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Stir in the heavy cream. Heat through gently, but do not allow the soup to boil once the cream is added.
  7. If using, stir in the shredded cheddar cheese until melted and the chowder is smooth and cheesy.
  8. Taste and adjust salt and pepper as needed. Serve the ham potato corn chowder hot, garnished with the reserved crispy bacon and fresh parsley.

Notes

  • For a thicker chowder, mash about 1 cup of the cooked potatoes against the side of the pot before adding the cream.
  • If you are using leftover holiday ham, ensure it is fully cooked before adding it to the soup.
  • This recipe works well in a slow cooker; combine all ingredients except heavy cream and cheese, cook on low for 6-8 hours, then stir in cream and cheese during the last 30 minutes.

Nutrition

Find it online: https://cookerycommand.com/ham-potato-corn-chowder-recipe/