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Ham and Potato Corn Chowder

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
  • 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