Ham and Corn Chowder
This ham and corn chowder is thick, creamy, and loaded with smoky bacon, sweet corn, tender potatoes, and salty bites of ham in every spoonful. It uses simple ingredients and a single pot, making it perfect for using up leftover holiday ham or a quick weeknight dinner when the weather turns chilly.
Equipment
- 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
Ingredients
- 4 slices thick-cut bacon chopped into small pieces
- 1 tablespoon unsalted butter
- 1 medium yellow onion about 1 cup or 150g, finely diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour about 30g
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 3 cups low-sodium chicken bone broth about 720ml
- 1 1/2 pounds Russet potatoes about 3 medium or 680g, peeled and cut into 1/2-inch cubes
- 3 cups corn kernels frozen, fresh, or canned and drained; about 450g
- 2 cups diced cooked smoked ham steak or leftover ham about 12 ounces or 340g
- 1 cup heavy cream about 240ml
- 1 cup whole milk about 240ml
- 1 cup shredded sharp cheddar cheese about 113g
- 2 green onions thinly sliced, for garnish
- salt to taste
Instructions
- Peel and cube the potatoes into 1/2-inch pieces and keep them in cold water. Dice the onion, celery, and ham, mince the garlic, chop the bacon, shred the cheddar, and slice the green onions.
- Cook the chopped bacon in the Dutch oven over medium heat for 8 to 10 minutes until golden and crispy. Transfer to a paper towel-lined plate, reserving about 2 to 3 tablespoons of bacon fat in the pot.
- Add the butter to the bacon fat and melt. Stir in the onion and celery and cook 5 to 6 minutes until soft, then add the garlic and cook 30 to 60 seconds until fragrant.
- Sprinkle the flour, thyme, and black pepper over the vegetables and stir constantly for 1 to 2 minutes to cook off the raw flour taste.
- Pour in the broth slowly, about 1/2 cup at a time, whisking after each addition and scraping up any browned bits until the mixture is smooth.
- Drain the potatoes and add them to the pot. Bring to a boil, then reduce to medium-low, cover partially, and simmer 12 to 15 minutes until fork tender and slightly thickened.
- Stir in the corn, diced ham, and half of the crispy bacon and simmer 5 minutes. Press a few potato cubes against the side of the pot to release starch and thicken the chowder.
- Reduce the heat to low and stir in the heavy cream and whole milk. Warm for 5 to 8 minutes, stirring often, without letting it come to a hard boil. Taste and add salt only if needed.
- Remove from the heat and stir in the shredded cheddar a handful at a time until melted. Ladle into bowls and top with the remaining crispy bacon and sliced green onions.
Notes
- Cube the potatoes evenly so they cook at the same speed and none turn mushy.
- Use low-sodium broth since ham and bacon already bring plenty of salt.
- Cook the flour for a full minute or two in the fat so the chowder does not taste pasty.
- Keep the heat low after adding the dairy to protect the cream and milk from curdling.
- Shred your own cheddar from a block for a smoother, silkier melt than pre-shredded bags.
- Let the chowder rest 5 minutes before serving; it thickens as it sits, so thin with a splash of broth if needed.
- Dice the ham small so the smoky flavor spreads through every bite.
- Store leftovers in airtight glass containers in the refrigerator for up to 4 days.
- Freeze in freezer-safe containers for up to 2 months, leaving an inch of space at the top; dairy texture may change slightly.
- Reheat slowly over low heat with a splash of broth or milk, and avoid boiling to prevent the cream from separating.
- Variations: add a diced carrot for extra veggies, a pinch of cayenne for heat, or swap sharp cheddar for smoked cheddar or Gouda.
Nutrition
Serving: 1BowlCalories: 510kcalCarbohydrates: 44gProtein: 24gFat: 29gSaturated Fat: 16gSodium: 1300mgFiber: 4g
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