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.