Ham And Corn Chowder Recipe

This ham and corn chowder is the one I make the day after every holiday ham dinner.

It is thick, creamy, and loaded with smoky bacon, sweet corn, tender potatoes, and salty bites of ham in every spoonful.

I started making it years ago when a big spiral ham left me with more leftovers than my fridge could handle.

Now I buy a ham steak just so I can make a pot any time the weather turns chilly, and this corn and potato soup, much like my corn and potato chowder, never lasts long at my table.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings (about 1 1/2 cups each)
Difficulty Level	Easy

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Why You’ll Love This Ham And Corn Chowder Recipe

This chowder is the kind of meal that makes a cold evening feel a whole lot better.

It uses simple ingredients, one pot, and a method that even a brand new cook can handle.

• Perfect for leftover ham: Diced holiday ham gets a second life in a creamy, comforting soup.
• One pot cleanup: Everything cooks in a single Dutch oven, so the dishes stay minimal.
• Rich but not fussy: A quick bacon and flour base gives the broth body without any special techniques.
• Budget friendly: Potatoes, frozen corn, and ham stretch a small amount of meat into a full family dinner.
• Great for meal prep: The flavors settle overnight, so the leftovers taste even better the next day.

You might also enjoy: Sausage Corn Chowder

Ingredients

Everything in this pot is easy to find, and most of it may already be in your kitchen.

If your holiday ham leaves you with a bone, save it for my ham bone soup and use the diced meat here.

• 4 slices thick-cut bacon, chopped into small pieces
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 3 cups low-sodium chicken bone broth
• 1 1/2 pounds Russet potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
• 3 cups corn kernels (frozen, fresh, or canned and drained)
• 2 cups diced cooked smoked ham steak or leftover ham (about 12 ounces)
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 2 green onions, thinly sliced, for garnish
• Salt, to taste

Kitchen Equipment Needed

You do not need fancy gear for this chowder, but a heavy pot and a sharp knife make the job faster and more enjoyable.

Here is what I reach for every time.

• Large Dutch oven or heavy-bottomed soup pot (5 to 6 quarts)
• Sharp chef’s knife and cutting board
• Kitchen shears for cutting up the bacon quickly
• Box grater for the cheddar
• Soup ladle for serving
• Wooden spoon and whisk
• Measuring cups and spoons
• Plate lined with paper towels for the cooked bacon

Read Also: Poblano Corn Chowder Recipe

Recommended Products for This Recipe

These are my personal recommendations based on years of making creamy soups at home.

A few quality items really do improve the final bowl, and if you also love poultry based soups, the same tools work beautifully in my chicken corn chowder.

1. Lodge Enameled Cast Iron Dutch Oven (6 Quart)

I rely on an enameled Dutch oven for chowders because it holds steady heat and keeps the bottom of the pot from scorching once the flour and dairy go in.

The smooth enamel also wipes clean easily, even after simmering potatoes and cream. It is a pot you will use for years.

Get it on Amazon

2. Applewood Smoked Thick Cut Bacon

Smoky bacon is the backbone of this chowder, and thick slices render enough fat to build the base without turning limp.

Applewood smoke gives a gentle sweetness that pairs well with the corn. The leftover crispy pieces on top add a great crunch.

Get it on Amazon

3. Cabot Extra Sharp White Cheddar Block

Shredding your own cheese from a block melts much more smoothly than pre-shredded bags, which often contain anti-caking starch.

Extra sharp cheddar adds a tangy bite that balances the cream and the sweet corn. A little goes a long way.

Get it on Amazon

4. Boneless Smoked Ham Steak

When I do not have holiday leftovers, a fully cooked ham steak is my go-to shortcut.

It dices up quickly and gives the chowder that deep, smoky, salty flavor. Look for one without a heavy sugar glaze so the soup does not turn sweet.

Get it on Amazon

Step-by-Step Instructions: How to Make Ham And Corn Chowder

Read through all the steps once before you start, and have your chopped ingredients ready, because the soup moves quickly once the bacon is crisp.

1. Prep All the Ingredients

• Peel the Russet potatoes and cut them into 1/2-inch cubes so they cook evenly. Place them in a bowl of cold water until you are ready to use them, then drain well.
• Finely dice the yellow onion and the celery stalks into small, even pieces.
• Mince the garlic cloves and set them aside in a small bowl.
• Dice the ham into small, bite-sized cubes, about 1/2 inch wide.
• Chop the bacon into small pieces. Kitchen shears make this much easier than a knife.
• Shred the sharp cheddar with a box grater and slice the green onions. Keep both in the fridge until the end.
• Measure out the flour, thyme, pepper, broth, cream, and milk so everything is within reach.

2. Crisp the Bacon

• Place the Dutch oven over medium heat and add the chopped bacon in a single layer.
• Cook for 8 to 10 minutes, stirring occasionally, until the bacon is golden brown and crispy.
• Use a slotted spoon to move the bacon to a paper towel lined plate. Set aside about half for the chowder and half for the topping.
• Leave about 2 to 3 tablespoons of bacon fat in the pot and carefully pour off any extra.

3. Soften the Onion, Celery, and Garlic

• Add the butter to the bacon fat and let it melt.
• Stir in the diced onion and celery. Cook for 5 to 6 minutes, stirring often, until the onion turns soft and translucent.
• Add the minced garlic and cook for 30 to 60 seconds, just until fragrant. Do not let the garlic brown, because it turns bitter.

4. Build the Flour Base

• Sprinkle the flour, dried thyme, and black pepper over the vegetables.
• Stir constantly for 1 to 2 minutes so the flour cooks and loses its raw taste. The mixture will look thick and paste-like, which is exactly right.

5. Whisk in the Broth

• Pour in the chicken broth slowly, about 1/2 cup at a time, whisking after each addition.
• Scrape the bottom of the pot with a wooden spoon to lift every browned bit. That is where a lot of the flavor lives.
• Keep stirring until the mixture is smooth and there are no flour lumps left.

6. Simmer the Potatoes

• Drain the potatoes and add them to the pot.
• Increase the heat to high and bring the soup to a boil, then reduce the heat to medium-low.
• Cover partially and simmer for 12 to 15 minutes, stirring now and then, until the potatoes are fork tender and the broth has thickened slightly.

7. Add the Corn, Ham, and Bacon

• Stir in the corn, the diced ham, and half of the crispy bacon.
• Simmer for 5 minutes so the flavors can blend and the corn heats through.
• Use the back of a wooden spoon to press a few potato cubes against the side of the pot. This releases extra starch and naturally thickens the chowder.

8. Pour in the Cream and Milk

• Reduce the heat to low and stir in the heavy cream and whole milk.
• Warm the chowder for 5 to 8 minutes, stirring often. Do not let it come to a hard boil, which can cause the dairy to separate.
• Taste the soup and add salt only if needed. The ham and bacon are already salty, so go slowly.

9. Melt in the Cheddar and Serve

• Remove the pot from the heat and stir in the shredded cheddar a handful at a time until it melts into the chowder.
• Ladle the soup into warm bowls.
• Top each serving with the remaining crispy bacon and the sliced green onions.

Another favorite: Potato Bacon Soup

Tips for The Best Ham And Corn Chowder

A few small habits separate a good chowder from a great one, and most of them cost nothing.

The same patient approach to cooking potatoes gently, instead of boiling them hard, also works well in my ham and potato soup.

• Cube the potatoes evenly: Pieces of the same size cook at the same speed, so none turn mushy while others stay hard.
• Use low-sodium broth: Ham and bacon already bring plenty of salt, and low-sodium broth lets you control the final seasoning.
• Cook the flour fully: Give the flour a full minute or two in the fat so the chowder does not taste pasty.
• Keep the heat low after the dairy goes in: A gentle simmer protects the cream and milk from curdling.
• Shred your own cheddar: Block cheese melts into a smooth, silky finish.
• Let it rest: The chowder thickens as it sits, so give it 5 minutes before serving and thin it with a splash of broth if needed.
• Dice the ham small: Smaller pieces spread the smoky flavor through every bite.

Serving Suggestions

This chowder is filling enough to be dinner on its own, but a few simple sides make it feel like a full meal.

Warm, crusty, or buttery sides are perfect for soaking up every last drop of the creamy broth.

• Warm cornbread with butter and honey
• Crusty bread or a toasted baguette for dipping
• Oyster crackers or saltine crackers sprinkled on top
• A crisp green salad with a tangy vinaigrette to cut through the richness
• A simple apple slaw for crunch and freshness
• Extra crispy bacon and shredded cheddar for topping

For a cozy side, try: Skillet Cornbread

Variations of Ham And Corn Chowder

Once you have the classic version down, this chowder is easy to adjust to what you have on hand.

For a seafood twist on the same creamy base, my corn and crab chowder is a great place to start.

• Extra veggies: Add 1 diced carrot with the onion and celery for more color and sweetness.
• Spicy kick: Stir in a pinch of cayenne pepper or a diced jalapeno with the onion.
• Lighter chowder: Replace the heavy cream with half-and-half or extra whole milk, and add the dairy over low heat.
• Smoky cheese: Swap the sharp cheddar for smoked cheddar or Gouda.
• Sweet potato version: Replace half of the Russet potatoes with cubed sweet potatoes for a sweeter, earthier bowl.
• Slow cooker method: Simmer the vegetables, broth, and ham on low for 6 hours, then stir in the cream, milk, and cheese at the end.

Storage and Reheating

This chowder keeps well, which makes it a great candidate for lunches and make-ahead dinners.

Let it cool for about 30 minutes before storing so it does not raise the temperature inside your fridge.

• Refrigerator: Store in airtight glass containers for up to 4 days.
• Freezer: Freeze in freezer-safe soup containers for up to 2 months, leaving an inch of space at the top. The texture of dairy soups can change a little after freezing.
• Thaw: Defrost overnight in the refrigerator before reheating.
• Reheat on the stove: Warm over low heat, stirring often, and add a splash of broth or milk to loosen it, since the chowder thickens as it chills.
• Microwave: Heat in 60 second bursts at 70 percent power, stirring between each one.
• Avoid boiling: High heat can make the cream separate and the potatoes break down.

Read Also: Cream Of Potato Soup Recipe

Nutritional Facts

Here is an approximate breakdown for one serving, which is about 1 1/2 cups of chowder with toppings.

Values are estimates and will vary depending on the brands you use, so treat them as a general guide.

• Calories: About 510
• Carbohydrates: About 44 g
• Protein: About 24 g
• Fat: About 29 g
• Saturated fat: About 16 g
• Fiber: About 4 g
• Sodium: About 1,300 mg

If you want a slightly lighter, fiber-rich bowl, my ham and bean soup is another cozy option that uses the same smoky ham.

Health Benefits of Key Ingredients

This is a comfort food recipe, but the main ingredients do bring some real nutrition to the table.

Here is what each one contributes to your bowl.

• Corn: Provides fiber plus the antioxidants lutein and zeaxanthin, which are linked to eye health.
• Potatoes: A good source of potassium and vitamin C, and the starch helps make the soup filling.
• Ham: Supplies protein and B vitamins, though it is also high in sodium, so low-sodium broth helps balance it.
• Onion, celery, and garlic: Add flavor with very few calories, along with small amounts of vitamins and plant compounds.
• Milk and cheddar: Offer calcium and protein that support strong bones.
• Thyme: Brings aroma and flavor without adding salt.

For more fiber, try: Ham And Split Pea Soup

FAQs About Ham And Corn Chowder

1. Can I use leftover holiday ham in this chowder?

Yes, leftover baked or spiral ham works perfectly.

Dice it small and add it with the corn so it heats through without drying out.

2. What kind of potatoes work best?

Russet potatoes are my first choice because their starch helps thicken the soup.

Yukon Gold potatoes also work well and hold their shape a bit more, which gives you a slightly chunkier chowder.

3. Can I freeze ham and corn chowder?

You can, but dairy based soups sometimes turn a little grainy after freezing.

For the best texture, freeze the chowder for up to 2 months and reheat it slowly over low heat with a splash of broth.

4. How do I thicken or thin the chowder?

To thicken it, mash a few potato cubes against the side of the pot or simmer it for a few extra minutes before adding the cheese.

To thin it, stir in a little warm chicken broth or milk until it reaches the consistency you like.

5. Can I use canned or fresh corn instead of frozen?

Absolutely, all three work in this recipe.

Use 3 cups of fresh kernels cut from about 4 ears, or drain canned corn well before adding it to the pot.

Read Also: Baked Potato Soup Recipe

Conclusion

This ham and corn chowder is creamy, smoky, and so easy to make that it has earned a permanent spot in my cold weather rotation.

It turns a handful of everyday ingredients into a bowl that feels like a warm hug.

I hope you give this ham and corn chowder a try the next time you have leftover ham or a craving for something hearty.

If you make it, leave a comment and a star rating below, and share it with someone who loves a good bowl of soup.

Recommended:

• Jiffy Cornbread With Creamed Corn
• Buttermilk Cornbread Recipe
• Chicken Chowder Recipe
• Crockpot Ham And Bean Soup
• Ham And Cheese Scones Recipe