Cozy up with this Ham And Corn Chowder Recipe, a creamy soup loaded with tender ham, sweet corn, and potatoes. It’s the ultimate comfort food for winter dinners that’s both easy and delicious.

Why You’ll Love This Ham And Corn Chowder Recipe

No oven needed—everything cooks on the stovetop in one pot
Creamy soup texture without heavy effort or fancy tools
Uses simple pantry staples like ham, bacon, and corn

Ready in under one hour—perfect for busy weeknight dinners
Hearty and family-friendly: kids and picky eaters approved
Customizable with extra veggies, cheese, or spice to taste

Leftovers reheat beautifully for easy meal prep
Ideal comfort food for chilly winter evenings

Ingredients

8 slices bacon, diced (substitute turkey bacon for lighter version)

2 cups diced ham (leftover or deli, about 8 oz)
1 medium yellow onion, finely chopped
2 cloves garlic, minced (or 1 tsp jarred garlic)

3 cups potatoes (Yukon Gold or russet), peeled and diced
2 cups corn kernels (fresh, frozen, or canned & drained)
3 cups low-sodium chicken broth (homemade or store-bought)

1 cup heavy cream (swap half-and-half for lighter chowder)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour (for roux)

Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley or chives, chopped (optional garnish)

Directions

Crisp the bacon
In a large Dutch oven over medium heat, add the diced bacon and cook, stirring occasionally, until it’s crisp and golden, about 5–7 minutes. Use a slotted spoon to transfer the bacon bits to a paper-lined plate, leaving the rendered fat behind. Tip: Measure the fat if you plan to drain some off for a lighter chowder.
Sauté vegetables and ham
Add butter to the bacon fat, then stir in chopped onion and minced garlic; sauté until the onion turns translucent and fragrant, about 3 minutes. Next, toss in the diced ham, cooking for 2 more minutes so the edges brown slightly—this deepens the flavor. Scrape any browned bits from the bottom of the pot; that fond is pure taste magic.
Create the roux
Sprinkle flour evenly over the ham and vegetable mixture, stirring constantly with a whisk to form a smooth paste. Continue whisking for 1–2 minutes until the roux smells slightly nutty—this cooks out the raw flour taste. If any lumps form, press them against the side of the pot to break them up. For a gluten-free twist, substitute a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) here instead.

Add broth and potatoes
Slowly pour in the chicken broth in a steady stream while whisking to prevent lumps, then add the diced potatoes. Increase heat to bring the mixture to a gentle boil, then reduce to medium-low and let it simmer, uncovered, until the potatoes are fork-tender, about 15–18 minutes. Stir occasionally and scrape the bottom to incorporate every bit of flavor.
Stir in corn
Fold in the corn kernels (fresh, frozen, or pre-cooked canned); gently stir to distribute. Allow the chowder to simmer for another 5 minutes so the corn heats through and releases its sweet juices. Pro tip: Stir slowly to avoid mashing the potato chunks, preserving that hearty texture.
Enrich with cream
Pour in the heavy cream, stirring gently to combine; keep the heat low to prevent curdling. Let the chowder warm through for 3–5 minutes—aim for a silky consistency that coats your spoon without boiling. Taste a spoonful: the balance of richness and broth should be just right (add more cream for extra decadence).

Season and finish
Season with salt and freshly ground black pepper to taste—remember, ham and bacon already contribute salt, so taste before adding more. For a thicker chowder, simmer uncovered a few extra minutes or whisk in a small cornstarch slurry. Stir in the reserved crispy bacon bits for a crunchy finish. If you love smoky depth, add a pinch of smoked paprika.
Garnish and serve
Ladle the ham and corn chowder into warm bowls and sprinkle with chopped parsley or chives for a pop of color. Serve alongside crusty bread, oyster crackers, or cheesy garlic toast for dipping. This homemade comfort food shines on its own or paired with a simple green salad for a balanced winter meal.

Servings & Timing

Yield: 6 servings

Prep Time: 15 minutes (chopping, measuring, and pre-cooking bacon)
Cook Time: 35 minutes (sauté, simmer, and finishing touches)
Total Time: 50 minutes

Variations

Southwestern Twist: Stir in 1 tsp chili powder and diced green chiles.
Cheesy Upgrade: Add 1 cup shredded cheddar or pepper jack cheese.
Dairy-Free: Swap heavy cream for coconut milk; use cornstarch to thicken.

Veggie Boost: Include 1 cup diced carrots and celery with the onion.
Spicy Kick: Add sliced jalapeños or a dash of cayenne pepper.
Smoky Flavor: Replace half the bacon with diced smoked sausage.

Storage & Reheating

Refrigerator: Cool chowder to room temperature, store in an airtight container for up to 4 days.
Freezer: Freeze in meal-sized portions for up to 2 months; thaw overnight in the fridge.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally—add a splash of broth or cream if too thick.

FAQs

Can I use leftover ham?
Absolutely—leftover ham works beautifully and adds extra flavor depth.
Can I make this in an Instant Pot?
Yes! Sauté steps on “Sauté” mode, then pressure-cook with broth and potatoes for 8 minutes.
How do I thicken the chowder?
Simmer longer uncovered, or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).

Is this recipe freezer-friendly?
Yes, chowder freezes well; just thaw overnight and reheat gently.
Can I make it dairy-free?
Swap heavy cream for full-fat coconut milk and use cornstarch to thicken.
How can I reduce sodium?
Choose low-sodium broth, lean ham, and rinse canned corn thoroughly.

What if I want more veggies?
Add diced carrots, celery, or bell peppers during the onion sauté step.
Any tips for extra creaminess?
Stir in an extra ½ cup of cream at the end or swirl in a dollop of crème fraîche.

Conclusion

This homemade Ham And Corn Chowder Recipe is the kind of comforting, creamy soup that feels like a warm hug in a bowl. With simple ingredients and flexible variations, it’s a go-to dinner for cozy nights, family gatherings, or meal prepping ahead. Give it a try, leave a comment below, and explore more hearty soup recipes on the blog!

Ham And Corn Chowder Recipe

This Ham And Corn Chowder Recipe is a creamy, hearty soup filled with tender ham, sweet corn, and potatoes, perfect for cozy family dinners or comforting winter meals.

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Prep Time 15

Cook Time 35

Total Time 50

Course Soup

Cuisine American

Servings servings

Calories 320 kcal

Ingredients

8 slices bacon diced
2 cups diced ham leftover or deli
1 medium yellow onion finely chopped

2 cloves garlic minced
3 cups potatoes peeled and diced
2 cups corn kernels fresh, frozen or canned & drained

3 cups chicken broth low-sodium
1 cup heavy cream or half-and-half
2 tablespoons unsalted butter

2 tablespoons all-purpose flour
salt and pepper to taste
2 tablespoons fresh parsley or chives chopped, optional

Instructions

In a large Dutch oven over medium heat, add the diced bacon and cook, stirring occasionally, until it’s crisp and golden, about 5–7 minutes. Use a slotted spoon to transfer the bacon bits to a paper-lined plate, leaving the rendered fat behind. Tip: Measure the fat if you plan to drain some off for a lighter chowder.
Add butter to the bacon fat, then stir in chopped onion and minced garlic; sauté until the onion turns translucent and fragrant, about 3 minutes. Next, toss in the diced ham, cooking for 2 more minutes so the edges brown slightly—this deepens the flavor. Scrape any browned bits from the bottom of the pot; that fond is pure taste magic.
Sprinkle flour evenly over the ham and vegetable mixture, stirring constantly with a whisk to form a smooth paste. Continue whisking for 1–2 minutes until the roux smells slightly nutty—this cooks out the raw flour taste. If any lumps form, press them against the side of the pot to break them up. For a gluten-free twist, substitute a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water) here instead.

Slowly pour in the chicken broth in a steady stream while whisking to prevent lumps, then add the diced potatoes. Increase heat to bring the mixture to a gentle boil, then reduce to medium-low and let it simmer, uncovered, until the potatoes are fork-tender, about 15–18 minutes. Stir occasionally and scrape the bottom to incorporate every bit of flavor.
Fold in the corn kernels (fresh, frozen, or pre-cooked canned); gently stir to distribute. Allow the chowder to simmer for another 5 minutes so the corn heats through and releases its sweet juices. Pro tip: Stir slowly to avoid mashing the potato chunks, preserving that hearty texture.
Pour in the heavy cream, stirring gently to combine; keep the heat low to prevent curdling. Let the chowder warm through for 3–5 minutes—aim for a silky consistency that coats your spoon without boiling. Taste a spoonful: the balance of richness and broth should be just right (add more cream for extra decadence).

Season with salt and freshly ground black pepper to taste—remember, ham and bacon already contribute salt, so taste before adding more. For a thicker chowder, simmer uncovered a few extra minutes or whisk in a small cornstarch slurry. Stir in the reserved crispy bacon bits for a crunchy finish. If you love smoky depth, add a pinch of smoked paprika.
Ladle the ham and corn chowder into warm bowls and sprinkle with chopped parsley or chives for a pop of color. Serve alongside crusty bread, oyster crackers, or cheesy garlic toast for dipping. This homemade comfort food shines on its own or paired with a simple green salad for a balanced winter meal. Leftovers actually taste even better the next day—flavors meld wonderfully overnight.