Ham and corn chowder is a hearty, comforting soup filled with smoky ham and sweet corn in a creamy, velvety broth that satisfies every spoonful.
Perfect for a chilly night or an easy weeknight meal, this chowder delivers cozy flavors with minimal effort in just 25 minutes.
What You’ll Need for This Hearty Ham and Corn Chowder
- Ham – The salty, savory core of the chowder that gives the broth depth and richness.
- Corn – Adds a burst of natural sweetness and texture, balancing the smokiness of the ham.
- Potatoes – Provide substance and creaminess, making the soup thick and satisfying.
- Bacon – Infuses a smoky, crispy note that sets the flavor base from the first sizzle.
- Milk or Cream – Brings silky richness that ties all the ingredients together.
- Onion & Red Bell Pepper – Create a savory-sweet foundation and enhance flavor complexity.
- Chicken Broth – Acts as the flavorful base that carries the chowder’s heartiness.
Let’s Get Cooking: How to Make This Ham and Corn Chowder
Start by crisping up diced bacon with onions in a pot until fragrant and golden. Add in potatoes, bell pepper, dried thyme, pepper, and broth, then let it simmer until the potatoes begin to soften.
Toss in the corn and ham, allowing them to cook until the potatoes are fork-tender and the flavors begin to meld. Whisk milk with flour and pour it in, bringing the chowder to a gentle boil to thicken into creamy perfection.
Top with crispy bacon or green onions for a fresh finish that adds texture and visual appeal.
Cozy Tips & Flavor Twists for Ham and Corn Chowder
For a thicker chowder, swap out part of the milk with heavy cream or mash a few of the cooked potatoes right in the pot. Fresh corn off the cob is ideal in summer, but frozen kernels work wonderfully for year-round convenience.
To mix things up, stir in a handful of shredded cheddar just before serving, or add a pinch of smoked paprika or cayenne for a bit of heat. Leftover holiday ham works beautifully in this recipe, making it a practical way to reinvent meals.
If you’re looking to make it a little lighter, use 2% milk instead of cream and skip the bacon—though you’ll miss out on that extra layer of smokiness.
Leftovers That Love You Back
This chowder stores beautifully and even deepens in flavor after a night in the fridge. Cool completely before transferring to an airtight container and refrigerate for up to four days.
For longer storage, freeze portions in individual containers for up to two months. When reheating, thaw overnight in the fridge if frozen, then warm gently on the stovetop, adding a splash of milk or broth to loosen if needed.
Ham and Corn Chowder
Ingredients
- 1½ cups milk or substitute with half cream
- ½ teaspoon black pepper or to taste
- ½ large onion finely chopped
- 1½ cups diced potatoes peeled
- ½ red bell pepper chopped
- 2 tablespoons all-purpose flour
- 3 cups corn kernels either fresh or frozen
- 3 slices bacon chopped
- 2 cups chicken broth
- 1½ cups cooked ham diced
- 1 teaspoon dried thyme leaves
Instructions
- In a large saucepan set over medium-high heat, cook the diced bacon and onion together until the onion softens and becomes translucent. Incorporate the potatoes, red bell pepper, thyme, ground pepper, and chicken broth into the pot. Bring the mixture to a boil, then reduce to a gentle simmer and cook for 8 minutes.
- Introduce the corn and ham to the simmering mixture. Continue cooking for an additional 7 minutes, or until the potatoes are completely tender.
- In a separate bowl, combine the milk with the flour, whisking until smooth. Pour this blend into the soup, stirring continuously. Raise the heat slightly and allow the chowder to come to a boil. Cook for 2 minutes while stirring constantly, until the broth thickens.
- If desired, serve garnished with crumbled bacon and sliced green onions.
