Ham and Potato Corn Chowder

Whenever my family craves comfort food on a chilly night this creamy ham and potato corn chowder always hits the spot It is hearty and a wonderful way to use leftover ham or stretch staple ingredients into a rich soul warming soup

The smoky ham and crispy bacon pair so well with sweet corn and creamy potatoes that even picky eaters go back for seconds My kids call this soup ‘cuddle in a bowl’ and it is honestly a top request all year

Ingredients

• Bacon: Adds smoky flavor and crispy texture look for thick sliced with even marbling
• Yellow or white onion: For aromatic depth choose firm onions with dry skins
• Celery: Brings a fresh bite and herby undertone pick bright green stalks
• All purpose flour: Thickens the chowder use fresh flour for best texture
• Garlic: For savoriness mince fresh cloves for warming flavor
• Chicken broth or stock: Builds a rich base homemade or low sodium is best
• Heavy or whipping cream: Makes the chowder luxuriously silky buy cream with the highest fat content for richness
• Frozen corn: Sweetens the soup and adds color pick a bag with plump kernels
• Smoked ham: Offers salty meaty richness if using leftover ham dice it evenly or ask the deli for a thick slice to chop
• Russet potatoes: For structure and heartiness pick firm unblemished potatoes
• Italian seasoning: Dried herbs for complexity opt for a blend with oregano and basil
• Cayenne pepper (optional): Gives a gentle kick use fresh for best heat
• Salt and black pepper to taste: Grind fresh for full flavor

Instructions

Slice the Bacon:

Use kitchen shears or a sharp knife to cut bacon strips into small pieces The smaller they are the crispier and more evenly they cook

Cook the Bacon:

Heat a large soup pot over medium high Place bacon pieces in and sauté stirring frequently for about ten minutes Keep the temperature steady so fat renders out without burning The bacon should be crisp and browned Transfer the cooked bacon onto a paper towel lined plate but leave the drippings in the pot for extra flavor

Prep Your Veggies:

While bacon is cooking chop onion celery potatoes and ham Keep the potato cubes similar in size so they cook evenly Dice the ham into bite sized pieces

Sauté Aromatics:

Add chopped onion and celery to the bacon drippings in your pot Sauté on medium heat for about five minutes The goal is to soften and sweat the veggies not to brown them Stir with a wooden spoon to scrape up any tasty browned bits

Make the Roux:

Sprinkle in all purpose flour and minced garlic Stir constantly for about a minute to combine The mixture will look pasty This is your roux and it thickens the chowder while giving depth of flavor

Add Broth Slowly:

Pour chicken broth into the pot slowly while stirring well This smooths out the roux and helps dissolve every bit from the bottom of the pot Mix until no flour lumps remain

Add Everything Else:

Stir in the heavy cream frozen corn chopped ham potatoes Italian seasoning optional cayenne and most of the crisp bacon Save a bit of bacon for topping Turn heat to high and bring the mixture to a boil

Simmer Until Creamy:

Lower the heat so your chowder simmers with gentle bubbles Cover the pot partially to keep in moisture Cook for fifteen to twenty minutes stirring occasionally until potatoes are fork tender and the chowder has thickened

Season to Taste and Garnish:

Taste the chowder and add salt or pepper as needed Spoon into bowls and sprinkle each with the reserved bacon for a smoky crunch on top

I have a soft spot for the potatoes in this chowder The way they absorb all that smoky creamy broth reminds me of my grandmother’s weekend soups She used to set out warm bowls and let us help ourselves from a big pot in the center of the table The aroma always takes me back to her kitchen

Storage Tips

This chowder stores beautifully in the fridge for up to three days Let it cool fully before transferring to an airtight container When reheating add a splash of broth or water to loosen the consistency as it thickens after chilling

Ingredient Substitutions

No heavy cream Use half and half or even whole milk for a lighter chowder Swap ham for turkey or roasted chicken for a different twist If fresh corn is in season cut kernels right off the cob for the sweetest flavor

Serving Suggestions

Serve with warm crusty bread or buttery rolls A crisp green salad with apple slices or tangy vinaigrette adds freshness Some love extra black pepper or a sprinkle of sharp cheddar on top

Cultural and Historical Context

Chowder is a classic American comfort food coming from French and English coastal traditions The rich combination of potatoes onions corn and cured meat was made to warm up fishing families Ham and corn chowders are favorites throughout New England and the Midwest

Seasonal Adaptations

To make this summery use fresh sweet corn and new potatoes In autumn add diced carrots for extra color and sweetness In winter serve as part of a holiday leftover lineup with ham from your festive table

Success Stories

After Thanksgiving or Easter I always have leftover ham and everyone expects this chowder It is my go to when unexpected guests drop by too because I can have it on the table without fuss This recipe has even converted my soup skeptical friend

Freezer Meal Conversion

Let the soup cool completely before dividing into freezer safe containers Thaw overnight in the refrigerator then reheat gently on the stovetop Stir in a little extra broth or cream if needed to bring back the silkiness

This chowder is a family favorite that always delivers cozy comfort Use whatever hearty veggies and ham you have and enjoy every spoonful with those you love

Recipe FAQs

→ Can I use leftover ham?

Absolutely! Leftover cooked ham works perfectly. Dice it and add at the same stage as fresh ham.

→ How do I thicken the chowder?

Flour and sautéed vegetables create a roux, which thickens the chowder as it simmers. For a richer texture, simmer uncovered a bit longer.

→ Can I substitute fresh corn?

Yes, fresh or canned corn can replace frozen. Adjust cooking time so the kernels stay tender.

→ Is it possible to make this dairy-free?

You can swap in unsweetened plant-based cream or milk, but flavor and texture may change slightly.

→ What sides go well with this chowder?

Serve with crusty bread, a green salad, or simple biscuits to complement the rich and creamy soup.