Ham and Potato Corn Chowder

Ham and Potato Corn Chowder is a rich and hearty dish, combining savory smoked ham, tender potatoes, and sweet corn in a creamy broth. This comforting chowder is perfect for chilly days and family gatherings, delivering both satisfaction and warmth in every spoonful. You may also find Air Fryer Garlic Parmesan Potatoes useful.

Why This Recipe Works

This recipe works well due to its balance of flavors and textures that create a comforting experience. My first time cooking Ham and Potato Corn Chowder, I found that the richness of the heavy cream combined with the smokiness of the ham created a delightful depth, making it suitable for any occasion.

Moreover, the way the ingredients marry together, especially when using quality stock, enhances the final dish. I’ve realized that incorporating frozen corn provides a touch of sweetness that complements the savory elements beautifully. You will love how simple the preparation is, especially if you consider some other easy meal options like slow cooker corned beef and cabbage.

Ingredients

Step-by-Step Instructions

Cooking the Bacon

1. Slice the bacon into small pieces (kitchen shears make this easy). In a large soup pot over medium-high heat, cook the bacon until crispy, about 10 minutes.

Preparing the Vegetables

2. While the bacon cooks, chop the onion, celery, potatoes, and ham.

Sautéing the Base Ingredients

3. Once the bacon is crisp, transfer it to a paper towel-lined plate. Leave the bacon drippings in the pot.
4. Add the chopped onion and celery to the pot. Sauté for about 5 minutes until softened.

Making the Roux

5. Stir in the flour and minced garlic. Cook for about 1 minute, stirring constantly to form a roux.

Building the Chowder

6. Slowly pour in the chicken broth, stirring well to dissolve the flour and scrape up any flavorful bits from the bottom of the pot.
7. Add the cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the bacon (reserve some for garnish). Bring to a boil over high heat.

Finishing the Chowder

8. Once boiling, reduce heat to maintain a steady simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are tender. Stir occasionally as the soup thickens.
9. Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with the reserved bacon before serving.

Chef Tips for Perfect Results

• Select high-quality smoked ham for maximum flavor impact in the chowder.
• Ensure potatoes are uniform in size for even cooking; larger cubes may take longer to soften.
• Stir the chowder occasionally as it simmers to prevent sticking and promote even cooking.
• Adjust the seasoning gradually; taste as you go to achieve your desired flavor balance.
• Consider using an immersion blender for a creamier texture if you prefer a smooth chowder.

Common Mistakes to Avoid

• Skipping the roux can lead to a thinner consistency; always incorporate flour if a creamy chowder is desired.
• Not chopping potatoes uniformly can result in uneven cooking; aim for consistent sizes.
• Cooking bacon too quickly may result in burnt bits; give it time to render fat properly.
• Overcooking corn can diminish its sweet flavor; add it later in the cooking process for better results.
• Neglecting to taste and adjust seasoning throughout can lead to bland chowder; keep checking flavors at each step.

Variations and Substitutions

Serving Suggestions and Pairings

This chowder pairs exceptionally well with warm, crusty bread, which is perfect for dipping. For a complete meal, consider serving it alongside a fresh garden salad with a light vinaigrette. Alternatively, for something heartier, try it with a ham and cheese strata that adds a delightful contrast to the chowder.

Storage and Reheating

Nutritional Information

Frequently Asked Questions

Can I substitute the chicken broth for vegetable broth?

Yes, using vegetable broth is a great option if you want to make this dish vegetarian, though the flavor profile may change slightly.

How do I know when the potatoes are done?

The potatoes are done when they are tender enough to be easily pierced with a fork. This usually takes about 15–20 minutes of simmering.

Can I prepare this chowder in advance?

Absolutely, Ham and Potato Corn Chowder can be prepared in advance and stored in the refrigerator. Just reheat it before serving.

What can I do if the chowder is too thick?

If your chowder turns out too thick, you can whisk in a little more chicken broth or water until the desired consistency is reached.

How can I make this recipe spicier?

You can make the chowder spicier by adding more cayenne pepper or even incorporating diced jalapeños or hot sauce to increase the heat level.

Conclusion

Ham and Potato Corn Chowder is a deliciously creamy dish that brings together the comforting elements of smoked ham, fresh corn, and tender potatoes. It’s a versatile recipe that you can easily adapt to personal preferences and pantry items. For additional inspirations, check out this Ham and Potato Corn Chowder, or explore variations like the Creamy Ham Potato and Corn Chowder and Ham and Corn Chowder with Potato for more satisfying meals.

Ham and Potato Corn Chowder

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A rich and hearty chowder combining savory smoked ham, tender potatoes, and sweet corn in a creamy broth. Perfect for chilly days and family gatherings.

• Total Time: 45 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 4 strips Bacon (Can substitute with turkey bacon for a lighter option)
• 1/2 medium Onion (Yellow onion is recommended; white or red can work too)
• 2 sticks, chopped Celery (Fresh or frozen works well)
• 1/4 cup All-purpose flour (Can use gluten-free flour if needed)
• 2 cloves, minced Garlic (Fresh garlic preferred; adjust quantity for personal taste)
• 4 cups Chicken broth or stock (Homemade stock enhances flavor)
• 1 cup Heavy cream (Whipping cream can be used interchangeably)
• 2 cups Frozen corn (Fresh corn can substitute; adjust cooking time)
• 1 pound, chopped Smoked ham (Look for a nice quality smoked ham for best flavor)
• 2 large, peeled and diced Russet potatoes (Yukon gold can be used for a buttery flavor)
• 1/4 teaspoon Italian seasoning (Use fresh herbs for a brighter flavor)
• 1 pinch Cayenne pepper (optional; for a bit of heat, adjust to preference)
• Salt and pepper to taste (Start with a little, adjust as needed)

Instructions

1. Slice the bacon into small pieces. In a large soup pot over medium-high heat, cook the bacon until crispy, about 10 minutes.
2. While the bacon cooks, chop the onion, celery, potatoes, and ham.
3. Once the bacon is crisp, transfer it to a paper towel-lined plate. Leave the bacon drippings in the pot.
4. Add the chopped onion and celery to the pot. Sauté for about 5 minutes until softened.
5. Stir in the flour and minced garlic. Cook for about 1 minute, stirring constantly to form a roux.
6. Slowly pour in the chicken broth, stirring well to dissolve the flour and scrape up any flavorful bits from the bottom of the pot.
7. Add the cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the bacon (reserve some for garnish). Bring to a boil over high heat.
8. Once boiling, reduce heat to maintain a steady simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are tender. Stir occasionally as the soup thickens.
9. Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with the reserved bacon before serving.

Notes

Select high-quality smoked ham for maximum flavor impact. Ensure potatoes are uniform in size for even cooking. Stir occasionally as the soup simmers.

• Author: jayne
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 340
• Sugar: 3g
• Sodium: 850mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 21g
• Cholesterol: 40mg

Keywords: chowder, ham, corn, potatoes, soup, comforting, easy recipe