If you’re craving something hearty, comforting, and packed with flavor, this Ham and Corn Chowder with Potatoes Recipe is exactly what you need. It’s the perfect bowl of creamy goodness where tender potatoes, sweet corn, and savory ham come together in a rich broth that feels like a warm hug on a chilly day. This chowder is simple to make yet incredibly satisfying, making it an absolute favorite whether you’re cooking for a cozy night in or feeding a hungry family. Let me walk you through everything you need to know to make this delicious classic your new go-to soup.
Ingredients You’ll Need
Getting the ingredients right is where the magic begins. Each component here plays a starring role, whether it’s adding creaminess, texture, or a pop of sweetness. I love how easy it is to source these, and the way they combine feels effortlessly delicious.
- Ham (1 1/2 cups, roughly chopped): The salty, smoky backbone that gives this chowder its irresistible depth.
- Olive oil (1/2 tbsp): Adds a subtle fruity richness and helps brown the ham beautifully.
- Butter (3 tbsp): Essential for that creamy base and perfect sautéed flavor with onions and garlic.
- Garlic clove (1, minced): Brings aromatic warmth and a hint of spice.
- Onion (1 small, diced): Adds sweetness and body without overpowering the flavors.
- Potatoes (2, peeled and diced): The heartiness factor, providing a tender, comforting bite.
- Frozen corn (1 1/2 cups): Sweet bursts that balance the savory notes perfectly.
- Flour (5 tbsp): The secret to thickening the chowder into a luscious broth.
- Milk (2 cups): Brings creaminess and rounds out the texture — low fat works great but full fat makes it extra indulgent.
- Chicken stock (1 cup): Deepens flavor and keeps the chowder beautifully balanced.
- Water (1 1/2 – 2 cups): Used to achieve the perfect chowder consistency.
- Fresh thyme leaves (1 1/2 tsp): Adds a lovely herbal brightness to the dish.
- Salt (1/2 tsp) and black pepper: Simple seasoning that makes all the flavors pop.
How to Make Ham and Corn Chowder with Potatoes Recipe
Step 1: Sauté Aromatics
Start by melting that butter in a large saucepan over medium heat. Then add the diced onion and minced garlic and cook them gently for about five minutes until they’re soft and translucent. This is the moment where those sweet and savory flavors start blending, setting a delicious foundation for your chowder.
Step 2: Create the Roux and Add Milk
Sprinkle in the flour and stir constantly to combine it with the butter and aromatics, making a smooth roux. Pour in one cup of milk while whisking continuously until the mixture thickens, which should take about a minute and a half. Then add the second cup of milk, whisking again until it’s thick and creamy. This step is crucial because it builds the chowder’s velvety base that’s so comforting.
Step 3: Add Stock, Water, and Potatoes
Pour in the chicken stock and one and a half cups of water, whisking everything so it combines nicely. Bring the heat up to medium-high and toss in your diced potatoes. Let them cook for about 10 to 12 minutes, stirring often, to ensure the chowder doesn’t stick or burn. The soup will naturally thicken as the potatoes soften.
Step 4: Heat the Corn
Just before the potatoes are tender and ready, stir in the corn to warm it through without cooked down too much. This keeps the corn’s sweet crunch and bright flavor alive in the chowder.
Step 5: Sauté the Ham
While the potatoes cook, heat the olive oil in a small frying pan over high heat, then add the chopped ham. Sauté for 1 to 2 minutes until the ham gets a lovely golden-brown sear. This quick browning intensifies the ham’s smoky notes and adds a little textural contrast to the chowder.
Step 6: Combine and Season
Once the potatoes are cooked through but still holding their shape, remove the soup from the heat. Stir in most of the fresh thyme and the sautéed ham, reserving a little for garnish. If the soup feels too thick, add a splash more water or milk until it’s just right. Finish by seasoning with salt and several grinds of black pepper, then do a taste test to make any final adjustments.
Step 7: Serve and Garnish
Ladle your chowder into bowls and sprinkle the remaining thyme and ham on top. The fresh herb garnish adds a pop of color and an inviting aroma that makes the first spoonful even more delightful.
How to Serve Ham and Corn Chowder with Potatoes Recipe
Garnishes
Simple garnishes like chopped fresh thyme or a sprinkle of crispy ham bits elevate the presentation and add an herby freshness or crunchy texture, contrasting beautifully with the creamy soup. A dollop of sour cream or shredded cheddar can also give it an extra indulgent touch.
Side Dishes
This chowder shines brilliantly on its own but pairs wonderfully with crusty bread for dipping or a light green salad to balance the richness. Garlic bread or warm cornbread muffins are perfect companions to scoop up all the creamy goodness.
Creative Ways to Present
For a fun twist, serve your chowder in hollowed-out bread bowls or individual mini pumpkin bowls if it’s fall. You can also drizzle a swirl of chili oil or add some crispy bacon on top for an extra punch. Presentation that’s a feast for the eyes makes the experience even more memorable!
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in the fridge for up to three days when stored in an airtight container. The flavors actually deepen overnight, making your next serving even tastier. Just give it a good stir before reheating.
Freezing
You can freeze the Ham and Corn Chowder with Potatoes Recipe, but keep in mind that potatoes might become a bit softer after thawing. Freeze in portions to make it easy to reheat just what you need. Use freezer-safe containers or heavy-duty freezer bags, and consume within two months for the best quality.
Reheating
To reheat, warm the chowder gently on the stove over low-medium heat, stirring frequently to avoid scorching. Add a splash of water or milk if it’s gotten too thick in the fridge or freezer. Microwaving works too, but stirring halfway through helps it heat evenly.
FAQs
Can I use fresh corn instead of frozen or canned?
Absolutely! Fresh corn cut right off the cob adds a wonderful sweetness and crunch. Just toss it in during the last few minutes of cooking to preserve its texture.
Is it okay to use leftover ham from a holiday dinner?
Yes, this recipe is a fantastic way to repurpose leftover ham. It adds great flavor and reduces food waste, turning scraps into something delicious.
Can I make this chowder dairy-free?
Definitely! Substitute the butter with a plant-based alternative, use coconut or almond milk instead of dairy milk, and check that your chicken stock is dairy-free. The chowder will still be creamy and tasty.
What is the best type of potato to use?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and have a creamy texture. Avoid starchy potatoes like Russets as they may break down too much and make the chowder gluey.
Can I add other vegetables to this chowder?
Of course! Diced carrots, celery, or bell peppers can add extra flavor and nutrition. Just sauté them with the onions and garlic at the start for the best integration.
Final Thoughts
This Ham and Corn Chowder with Potatoes Recipe is a genuine crowd-pleaser that’s easy enough for any weeknight but comforting and tasty enough to impress guests. I hope you give it a try soon and discover how those simple ingredients transform into a soul-warming meal that feels just like home. Happy cooking!
