Ham and Potato Corn Chowder (Print-Friendly Version)
Creamy soup with potatoes, ham, bacon, and corn for cozy weeknight dinners.
# Ingredients List:
→ Meat and Protein
01 -
4 strips bacon
02 -
450 grams smoked ham, chopped
→ Vegetables
03 -
1/2 medium onion, chopped
04 -
2 sticks celery, chopped
05 -
2 large Russet potatoes, peeled and diced
06 -
320 grams frozen corn
→ Dairy and Liquids
07 -
240 millilitres heavy cream
08 -
950 millilitres chicken stock
→ Pantry
09 -
30 grams all-purpose flour
10 -
2 cloves garlic, minced
11 -
1/4 teaspoon Italian seasoning
12 -
1 pinch cayenne pepper (optional)
13 -
Salt, to taste
14 -
Black pepper, to taste
# How to Make It:
01 -
Slice the bacon into small pieces. In a large soup pot over medium-high heat, cook the bacon until browned and crispy, about 10 minutes.
02 -
While the bacon cooks, chop the onion, celery, potatoes, and smoked ham into uniform pieces.
03 -
Transfer the crispy bacon to a plate lined with paper towels, leaving the rendered fat in the pot.
04 -
Add the chopped onion and celery to the pot and sauté over medium heat for about 5 minutes until softened.
05 -
Stir in the flour and minced garlic. Cook for 1 minute, stirring constantly to form a light roux.
06 -
Gradually pour in the chicken stock, stirring thoroughly to dissolve the flour and scrape up browned bits from the bottom.
07 -
Add the heavy cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, and cayenne pepper if desired. Stir in most of the bacon, reserving some for garnish. Increase heat and bring to a boil.
08 -
Reduce heat to maintain a steady simmer. Partially cover and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender and the chowder thickens.
09 -
Taste and adjust with salt and black pepper as needed. Ladle into bowls and garnish with reserved bacon before serving.
# Extra Tips:
01 -
For best texture, ensure potatoes are cut into uniform cubes. Reserve a small portion of bacon to maintain crispness for garnish.