Creamy Ham and Potato Corn Chowder

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tbsp + 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots and 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 lb Yukon Gold potatoes, peeled and diced (about 4 cups)
• 1 lb cooked ham, diced
• 2 cups sweet corn kernels (fresh or frozen)
• 4 cups low-sodium chicken broth
• 2 bay leaves, 1 tsp dried thyme
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• Salt, black pepper, smoked paprika (optional)
• Fresh parsley and green onions, for garnish

Do This

• 1. In a large pot, melt 2 tbsp butter with olive oil over medium heat; sauté onion, carrot, and celery 5–7 minutes until softened. Stir in garlic for 30 seconds.
• 2. Add potatoes, chicken broth, bay leaves, thyme, smoked paprika, salt, and pepper. Bring to a boil, then simmer 15 minutes until potatoes are just tender.
• 3. Stir in diced ham and corn; simmer 5–10 minutes so flavors meld.
• 4. In a small saucepan, melt remaining 3 tbsp butter. Whisk in flour; cook 1–2 minutes, then slowly whisk in milk until smooth and thickened.
• 5. Whisk the milk mixture and heavy cream into the chowder. Simmer gently 5–10 minutes until thick and creamy, stirring often.
• 6. Taste and adjust salt and pepper. Remove bay leaves.
• 7. Ladle into bowls and top with parsley, green onions, and optional shredded cheddar. Serve hot with crusty bread.

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Why You’ll Love This Recipe

• Rich, creamy, and hearty, this chowder feels like a warm hug on a cold night.
• Family-friendly flavors: sweet corn, tender potatoes, and savory ham please both kids and adults.
• Uses simple, affordable pantry staples and leftover ham for an easy weeknight meal.
• Make it ahead, freeze it, and reheat for effortless comfort food any time.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, Yukon Gold potatoes, fresh parsley, green onions (scallions), fresh corn (or frozen/canned as backup).
• Dairy: Unsalted butter, whole milk, heavy cream, optional sharp cheddar cheese.
• Pantry: Olive oil, low-sodium chicken broth, all-purpose flour, dried thyme, bay leaves, smoked paprika, salt, black pepper.

Full Ingredients

Base & Aromatics

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 3 cloves garlic, minced

Potatoes, Corn & Seasoning

• 2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 2 cups sweet corn kernels (fresh, frozen, or well-drained canned)
• 4 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 1/2 tsp smoked paprika (optional, for a subtle smoky depth)
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

Ham & Creamy Base

• 1 lb cooked ham (ham steak or leftover baked ham), cut into 1/2-inch cubes (about 3 cups)
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk, at room temperature if possible
• 1 cup heavy cream

Finishing Touches (Optional but Recommended)

• 2 tbsp chopped fresh parsley
• 2 green onions (scallions), thinly sliced
• 1/2 cup shredded sharp cheddar cheese, for topping (optional)
• Extra black pepper, for serving
• Pinch of cayenne pepper, for a gentle heat (optional)

Step-by-Step Instructions

Step 1: Prep all your ingredients

Before you start cooking, dice the ham, peel and cube the potatoes, and chop the onion, carrots, and celery into small, even pieces. Mince the garlic and measure out the broth, milk, cream, flour, butter, and seasonings. Having everything ready (a quick “mise en place”) makes the cooking process smooth, especially once things start simmering.

Step 2: Sauté the aromatics for flavor

In a large heavy-bottomed pot or Dutch oven (at least 5 quarts), melt 2 tablespoons of butter with the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–7 minutes. Do not rush this step; gently cooking the aromatics builds a deep, savory base for the chowder.

Stir in the minced garlic and cook for 30 seconds, just until fragrant, taking care not to let it brown.

Step 3: Add potatoes, broth, and herbs

Add the diced potatoes to the pot and stir to coat them in the buttery vegetables. Pour in the chicken broth and add the bay leaves, dried thyme, smoked paprika (if using), 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir well, scraping up any browned bits from the bottom of the pot.

Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot slightly ajar, and simmer for about 15 minutes, or until the potatoes are just tender when pierced with a fork but not falling apart.

Step 4: Stir in the ham and corn

Once the potatoes are nearly tender, add the diced ham and corn kernels to the pot. Stir everything together and continue to simmer, uncovered, for 5–10 minutes. This allows the flavors to meld and the ham to warm through without becoming tough.

If the liquid level seems low (the potatoes should be mostly submerged), you can add up to 1/2 cup additional broth or water. Keep the soup at a gentle simmer, not a hard boil.

Step 5: Make a simple roux to thicken the chowder

While the soup simmers, make the creamy thickener. In a small saucepan over medium heat, melt the remaining 3 tablespoons of butter. Sprinkle the flour over the melted butter and whisk continuously for 1–2 minutes. The mixture will look like a smooth paste and should smell slightly nutty but not burned.

Slowly pour in the whole milk, whisking constantly to prevent lumps. Continue to cook and whisk for 3–4 minutes, until the mixture is smooth and lightly thickened, like a thin gravy. Reduce the heat if it starts to bubble too vigorously.

Step 6: Add cream and finish simmering

Slowly pour the milk-flour mixture into the soup pot while stirring. Add the heavy cream as well. Stir thoroughly to combine and return the chowder to a gentle simmer over medium-low heat. Cook for another 5–10 minutes, stirring often, until the chowder is thick, creamy, and the potatoes are fully tender but still holding their shape.

Taste and adjust the seasoning with additional salt and black pepper as needed. If you like a bit of heat, add a pinch of cayenne pepper. Remove and discard the bay leaves.

Step 7: Garnish and serve

Turn off the heat. Stir in the chopped fresh parsley. Ladle the chowder into warm bowls and top each serving with sliced green onions and a sprinkle of shredded sharp cheddar, if using. Finish with an extra twist of black pepper on top.

Serve hot with crusty bread, biscuits, or a simple green salad. The chowder will thicken slightly as it sits, becoming even creamier.

Pro Tips

• Use waxy or all-purpose potatoes. Yukon Golds hold their shape and stay creamy; russets can fall apart and make the chowder grainy if overcooked.
• Cut ingredients evenly. Similar-sized potato and ham cubes ensure everything cooks at the same rate and gives a consistent texture in every spoonful.
• Do not boil after adding cream. Keep the chowder at a gentle simmer to prevent the dairy from curdling and to maintain a smooth, velvety texture.
• Adjust thickness to your liking. For a thicker chowder, simmer a few extra minutes uncovered. For a thinner soup, add a splash more broth or milk.
• Layer the seasoning. Taste after adding the ham (which can be salty) before adding more salt. A little extra black pepper at the end really brightens the flavor.

Variations

• Smoky Bacon & Ham Chowder: Cook 4–6 slices of chopped bacon in the pot first, remove and crumble, then sauté the vegetables in the bacon fat and butter. Stir the bacon back in at the end for extra smoky flavor.
• Cheesy Ham & Corn Chowder: Stir 1–1 1/2 cups shredded sharp cheddar into the chowder off the heat until melted and smooth. Add a bit more broth or milk if it becomes too thick.
• Lighter Version: Use half-and-half instead of heavy cream and swap 2% milk for whole milk. You can also reduce the butter by 1–2 tablespoons; the chowder will be slightly less rich but still comforting.

Storage & Make-Ahead

Let the chowder cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days. Reheat gently on the stove over low to medium-low heat, stirring often and adding a splash of milk or broth if the chowder has thickened too much. For freezing, it is best to freeze the base before adding the cream (steps 1–4), then thaw, reheat, and finish with the roux and cream when ready to serve. If you do freeze the fully finished chowder, expect a slight change in texture after thawing; warm slowly and whisk well to bring it back together.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 450–500 calories; 25–30 g fat; 18–22 g saturated fat; 35–40 g carbohydrates; 3–4 g fiber; 8–10 g sugar; 18–22 g protein; 950–1100 mg sodium (varies with ham and broth). These numbers are estimates and will change based on specific brands and portion sizes.