This Ham and Potato Corn Chowder is the ultimate comfort food—creamy, hearty, and packed with flavor. Tender potatoes, sweet corn, smoky ham, and a touch of cream come together in a rich, velvety broth. Topped with crispy bacon and fresh chives, every spoonful is cozy and satisfying.
When I make this chowder, it always reminds me of chilly evenings when the whole family gathers around the table. The smell of simmering broth, buttery potatoes, and smoky ham fills the kitchen and instantly makes you feel at home.
Why You’ll Love This Recipe
- Hearty & Comforting – Loaded with potatoes, ham, corn, and cream.
- Family-Friendly – A big batch serves 8, perfect for weeknight dinners.
- Budget-Friendly – Uses simple pantry and fridge staples.
- Perfect for Leftovers – Flavors get even better the next day.
Ingredients
- 2 peeled, chopped carrots
- 2 cups diced cooked ham
- ⅓ cup all-purpose flour
- 29 oz chicken broth
- 1 diced yellow onion
- ¾ tsp dried oregano
- ½ cup heavy cream
- 3 cups milk
- 2 diced celery stalks
- 1 bay leaf
- 5½ tbsp butter, divided
- ½ tsp dried thyme
- Salt and black pepper, to taste
- 1¾ lbs red potatoes, diced
- 2 cups corn kernels
- 6 slices cooked bacon, crumbled (for garnish)
- Chopped chives or green onions (for garnish)
Instructions
-
Sauté Vegetables
Melt 1½ tablespoons of butter in a large soup pot. Add carrots, celery, and onion. Cook for 5 minutes until softened. -
Simmer Potatoes
Add potatoes, broth, thyme, oregano, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. -
Add Corn & Ham
Stir in corn and diced ham. Cook for 5 more minutes, until potatoes are tender. -
Make the Cream Base
In a separate pan, melt remaining butter. Whisk in flour and cook for 1½ minutes, stirring constantly. Slowly add milk, whisking to prevent lumps. Cook until thickened. Season with salt and pepper, then stir in cream. -
Combine & Serve
Remove bay leaf from the soup pot. Stir cream mixture into the chowder until well combined. -
Garnish & Enjoy
Ladle into bowls and top with crispy bacon and fresh chives or green onions. Serve hot.
Tips for Success
- Dice potatoes evenly so they cook at the same rate.
- Use leftover holiday ham for extra flavor.
- For thicker chowder, mash some of the potatoes before adding the cream base.
- Stir constantly when making the cream base to avoid lumps.
Make It Your Own
- Vegetable Boost: Add peas, bell peppers, or spinach.
- Cheesy Twist: Stir in shredded cheddar before serving.
- Spicy Version: Add cayenne pepper or diced jalapeños.
- Dairy-Free Option: Use plant-based butter, milk, and cream.
Serving Suggestions
- Pair with warm crusty bread or cornbread.
- Serve with a simple side salad for balance.
- Perfect with a glass of crisp white wine or iced tea.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm gently on the stove over low heat. Add a splash of milk if it’s too thick.
Final Thoughts
This Ham and Potato Corn Chowder is a bowl of pure comfort—creamy, savory, and heartwarming. It’s the perfect recipe for cold nights, cozy weekends, or anytime you’re craving something rich and satisfying.
Share Your Bowl!
Made this recipe? Tag @yourhandle and use #HamPotatoChowder so I can see your delicious bowls!
Ham and Potato Corn Chowder
A creamy ham and potato corn chowder loaded with veggies, smoky ham, and a rich broth. Perfect for cozy dinners and family gatherings.
Servings 8
Ingredients
- 2 peeled chopped carrots
- 2 cups diced cooked ham
- ⅓ cup all-purpose flour
- 29 oz chicken broth
- 1 diced yellow onion
- ¾ tsp dried oregano
- ½ cup heavy cream
- 3 cups milk
- 2 diced celery stalks
- 1 bay leaf
- 5½ tbsp butter divided
- ½ tsp dried thyme
- Salt and black pepper to taste
- 1¾ lbs red potatoes diced
- 2 cups corn kernels
- 6 slices cooked bacon crumbled (for garnish)
- Chopped chives or green onions for garnish
Instructions
Sauté Vegetables
- Melt 1½ tablespoons of butter in a large soup pot. Add carrots, celery, and onion. Cook for 5 minutes until softened.
Simmer Potatoes
- Add potatoes, broth, thyme, oregano, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add Corn & Ham
- Stir in corn and diced ham. Cook for 5 more minutes, until potatoes are tender.
Make the Cream Base
- In a separate pan, melt remaining butter. Whisk in flour and cook for 1½ minutes, stirring constantly. Slowly add milk, whisking to prevent lumps. Cook until thickened. Season with salt and pepper, then stir in cream.
Combine & Serve
- Remove bay leaf from the soup pot. Stir cream mixture into the chowder until well combined.
Garnish & Enjoy
- Ladle into bowls and top with crispy bacon and fresh chives or green onions. Serve hot.
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