- Ready in just 45 minutes – perfect for busy weeknights
- Uses simple pantry staples you likely already have
- Versatile Ham and Corn Chowder recipe – works with leftover ham or fresh ingredients
- Kid-approved flavor that doesn’t skimp on nutrition
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Why This Ham and Corn Chowder Belongs in Your Recipe Box
Stuck in a dinner rut? This Ham and Corn Chowder recipe solves that problem with minimal effort. The creamy, savory broth combined with sweet corn kernels and savory ham creates the perfect balance of flavors for those chilly evenings when you need comfort in a bowl.
My Ham and Corn Chowder comes together in under an hour but tastes like it simmered all day. The secret is layering flavors – starting with bacon for depth, then building with fresh vegetables, corn, and ham chunks that make each spoonful something to look forward to.
This Ham and Corn Chowder recipe serves 4 people generously, making it ideal for family dinners or having a couple of portions left for lunch the next day. Many readers tell me this has become their go-to recipe when they need something warming that doesn’t require hours in the kitchen.
Nutrition Facts for Ham and Corn Chowder
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 26g |
| Fat | 18g |
| Carbohydrates | 42g |
| Fiber | 4g |
| Sodium | 890mg |
| Sugar | 6g |
What You’ll Need for Perfect Ham and Corn Chowder
Ingredients
| Ingredient | Measurement | Notes |
|---|---|---|
| Bacon | 4 slices | Diced |
| Yellow onion | 1 medium | Diced (about 1 cup) |
| Celery | 2 stalks | Diced (about ½ cup) |
| Red bell pepper | 1 medium | Diced (about ¾ cup) |
| Garlic | 2 cloves | Minced |
| Flour | 3 tablespoons | All-purpose |
| Chicken broth | 3 cups | Low sodium recommended |
| Russet potatoes | 2 medium | Peeled and diced (about 2 cups) |
| Fresh corn | 3 cups | From about 4 ears, or frozen corn |
| Cooked ham | 2 cups | Diced into ½-inch cubes |
| Heavy cream | 1 cup | Half-and-half works too |
| Fresh thyme | 1 tablespoon | Chopped |
| Bay leaf | 1 | Whole |
| Butter | 2 tablespoons | Unsalted |
| Salt and pepper | To taste |
Kitchen Tools for Ham and Corn Chowder
| Tool | Purpose |
|---|---|
| Large Dutch oven or pot | Main cooking vessel |
| Cutting board | For prep work |
| Sharp knife | For chopping ingredients |
| Wooden spoon | For stirring |
| Measuring cups and spoons | For accuracy |
| Whisk | For mixing flour and preventing lumps |
| Ladle | For serving |
Possible Substitutions
- Ham: Leftover holiday ham works great, but you can use ham steak or even thick-cut deli ham.
- Corn: Fresh corn is amazing, but frozen corn works perfectly when fresh isn’t available.
- Heavy cream: Substitute half-and-half or whole milk for a lighter version.
- Potatoes: Yukon Gold potatoes make a creamier chowder if you prefer them over Russets.
- Bell pepper: Green bell pepper works if that’s what you have on hand.
Detailed Ham and Corn Chowder Instructions for Beginners
Preparation Phase (10 minutes)
- Set up your workspace:
- Clear your kitchen counter to give yourself plenty of room.
- Place a trash bowl nearby for vegetable scraps and packaging.
- Read through the entire recipe once before starting.
- Wash your hands thoroughly with soap and water.
- Gather all ingredients:
- Remove all ingredients from the refrigerator and pantry.
- Place them on your counter so everything is visible.
- This prevents forgetting any ingredients mid-recipe.
- Prepare your tools:
- Place your Dutch oven or large pot on the stove.
- Get out your cutting board and knife.
- Set out measuring cups and spoons.
- Have a wooden spoon and whisk ready.
- Dice the bacon:
- Stack the bacon slices on top of each other.
- Cut into ¼-inch strips lengthwise.
- Then cut crosswise to create small squares.
- Beginner tip: Partially frozen bacon is easier to cut neatly.
- Prepare the vegetables:
- Onion: Cut off both ends, peel, and slice in half through the root. Place flat side down and dice into ¼-inch pieces.
- Celery: Trim the top and bottom, then slice lengthwise and chop into ¼-inch pieces.
- Bell pepper: Cut off the top and bottom, remove the seeds and white ribs, then dice into ¼-inch pieces.
- Garlic: Peel cloves, then mince finely with your knife or use a garlic press.
- Beginner tip: Keep all chopped vegetables in separate piles or bowls.
- Prepare the potatoes:
- Scrub potatoes under cold water.
- Peel potatoes using a vegetable peeler.
- Cut in half lengthwise, then each half lengthwise again.
- Cut crosswise into ½-inch chunks.
- Place cut potatoes in a bowl of cold water to prevent browning.
- Beginner tip: Try to cut all potato pieces roughly the same size so they cook evenly.
- Prepare the corn (if using fresh):
- Husk corn and remove all silk.
- Hold an ear vertically on your cutting board.
- Use a sharp knife to cut downward, removing kernels from the cob.
- Rotate and continue until all kernels are removed.
- Repeat with remaining ears.
- Beginner tip: Place a small bowl upside down inside a larger bowl. Stand corn on small bowl to catch all kernels in the larger bowl.
- Prepare the ham:
- Cut ham into ½-inch cubes.
- Beginner tip: Pre-cooked ham should be fully cooked, but make sure it’s not raw/uncured ham.
- Measure remaining ingredients:
- Measure out flour, chicken broth, and heavy cream.
- Have butter, thyme, bay leaf, salt, and pepper ready.
Cooking Process (35 minutes)
- Cook the bacon (5 minutes):
- Place your pot on the stove over medium heat.
- Add diced bacon to the cold pot (starting with a cold pot helps render fat more evenly).
- Cook, stirring occasionally with wooden spoon, until bacon is crisp and brown, about 5 minutes.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Leave about 2 tablespoons of bacon fat in the pot (eyeball this – it’s about 2-3 teaspoons).
- Beginner tip: Don’t rush this step by using high heat, as the bacon will burn before the fat renders.
- Cook the aromatics and vegetables (8 minutes):
- Add butter to the bacon fat in the pot and let it melt completely.
- Add diced onion, celery, and bell pepper to the pot.
- Stir to coat vegetables in the fat.
- Cook until vegetables soften and onions become translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Add minced garlic and cook for just 1 minute more.
- Beginner warning: Garlic burns easily and becomes bitter, so add it near the end of vegetable cooking time.
- Create the base for your Ham and Corn Chowder (5 minutes):
- Sprinkle flour evenly over the vegetables.
- Stir constantly for 2 minutes to cook the flour. It will look paste-like and coat the vegetables.
- Beginner tip: This flour mixture (roux) will thicken your chowder, but must be cooked to remove raw flour taste.
- Slowly pour in about ½ cup of chicken broth while whisking constantly to prevent lumps.
- Once smooth, add the remaining broth while continuing to whisk.
- Add bay leaf to the pot.
- Increase heat to medium-high and bring to a simmer. You’ll see small bubbles around the edge of the pot.
- Beginner warning: Add liquid slowly at first while whisking to prevent lumps in your chowder.
- Cook the potatoes (10 minutes):
- Drain potatoes from their water bath.
- Add diced potatoes to the simmering broth.
- Reduce heat to maintain a gentle simmer (small bubbles).
- Cook until potatoes are just tender when pierced with a fork, about 10 minutes.
- Beginner tip: Test several potato pieces as they may cook at different rates.
- Beginner warning: Don’t overcook the potatoes or they’ll fall apart in your chowder.
- Add remaining ingredients to your Ham and Corn Chowder (7 minutes):
- Add corn kernels to the pot and stir gently.
- Add diced ham and stir to combine.
- Simmer for 5 minutes to heat corn and ham through.
- Pour in heavy cream slowly while stirring.
- Add chopped fresh thyme.
- Reduce heat to low and simmer gently for 2 more minutes to marry flavors.
- Beginner warning: Do not let the chowder boil after adding cream or it may curdle.
- Season your Ham and Corn Chowder:
- Remove bay leaf using a spoon (count bay leaves in and out to make sure none are left).
- Return most of the cooked bacon to the pot, reserving about 2 tablespoons for garnish.
- Add ½ teaspoon salt and ¼ teaspoon black pepper.
- Taste the chowder using a clean spoon.
- Add more salt and pepper if needed, tasting after each addition.
- Beginner tip: Season gradually. You can always add more, but you can’t remove it.
- Finish and serve:
- If the Ham and Corn Chowder is too thick, add a little more broth or cream.
- If too thin, simmer uncovered for a few more minutes.
- Ladle hot chowder into bowls.
- Sprinkle each serving with reserved bacon bits.
- Optional: Add a sprinkle of fresh herbs, shredded cheese, or oyster crackers.
- Beginner tip: The chowder will continue to thicken as it cools.
Serving Your Ham and Corn Chowder
Ladle the hot Ham and Corn Chowder into bowls and garnish with:
- Reserved crispy bacon bits
- Fresh chopped parsley or chives
- A sprinkle of shredded cheddar cheese
- Oyster crackers or crusty bread on the side
This chowder pairs wonderfully with a simple green salad for a complete meal.
Troubleshooting Your Ham and Corn Chowder
| Problem | Solution |
|---|---|
| Chowder is too thick | Add more chicken broth, ¼ cup at a time, stirring after each addition |
| Chowder is too thin | Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering chowder |
| Potatoes aren’t cooking evenly | Cut them to more uniform sizes next time; for now, remove the ones that are done and continue cooking the rest |
| Cream curdled | Lower heat immediately; next time ensure the soup isn’t boiling when adding cream |
| Not enough flavor | Add a chicken bouillon cube or more salt and pepper |
| Flour lumps in the chowder | Next time, whisk more vigorously when adding flour; for now, strain through a fine mesh sieve |
| Chowder tastes bland | Add a pinch more salt or try a splash of hot sauce or Worcestershire sauce |
Ham and Corn Chowder Variations to Try
Spicy Ham and Corn Chowder
Add ¼ teaspoon cayenne pepper or a diced jalapeño with the vegetables.
Seafood Ham and Corn Chowder
Replace half the ham with 8 ounces of cooked shrimp or crab meat for a delicious seafood alternative that still delivers on flavor.
Vegetable-Packed Ham and Corn Chowder
Add 1 cup of chopped kale or spinach in the last 2 minutes of cooking for extra nutrition.
Beer Ham and Corn Chowder
Replace 1 cup of the chicken broth with a light beer for depth of flavor.
Smoky Ham and Corn Chowder
Use smoked paprika (1 teaspoon) and smoked ham for an extra layer of flavor.
Storage & Reheating Your Ham and Corn Chowder
Refrigerator Storage
- Allow chowder to cool completely before storing (no longer than 2 hours at room temperature).
- Transfer to airtight containers, leaving some space at the top.
- Store in refrigerator for up to 3 days.
- The flavors often improve overnight!
Freezer Instructions
- This Ham and Corn Chowder can be frozen for up to 2 months in freezer-safe containers.
- Leave about 1 inch of space at the top as it will expand when frozen.
- Label containers with the date and contents.
- Note: The texture may change slightly after freezing due to the cream and potatoes.
Reheating Guidelines
- Stovetop: Transfer chowder to a pot and reheat on low-medium heat, stirring occasionally. You may need to add a splash of milk or broth if too thick.
- Microwave: Place portion in a microwave-safe bowl. Cover loosely with a microwave-safe lid or paper towel. Use 50% power in 1-minute intervals, stirring between each interval until heated through (internal temperature of 165°F).
- Beginner tip: Never reheat chowder at high temperatures or it may separate or scorch at the bottom.
Safety Notes & Important Tips for Ham and Corn Chowder
- Food Safety: Ensure ham reaches 165°F when reheating leftovers.
- Hot Spots: Be careful of steam when removing the lid during cooking.
- Burn Prevention: Use oven mitts when handling hot pot handles.
- Knife Safety: Always cut away from your body and keep fingers curled under when chopping.
- Make-Ahead Tip: You can prep all vegetables the day before and store in the refrigerator to save time.
- Serving Tip: This Ham and Corn Chowder continues to thicken as it cools, so serve promptly for ideal consistency.
- Dietary Consideration: This recipe contains dairy, gluten, and pork products.
For more comfort food recipes using ham, check out my slow cooker ham steak recipe that makes for another easy weeknight dinner option!
Common Mistakes to Avoid When Making Ham and Corn Chowder
- Rushing the base: Take your time with the flour and vegetable mixture to avoid a raw flour taste.
- Boiling after adding cream: This can cause the cream to separate. Keep it at a gentle simmer.
- Under-seasoning: Potatoes absorb a lot of salt, so taste and adjust seasoning at the end.
- Cutting vegetables too large: For the best texture, keep dice sizes consistent and relatively small.
- Adding cream too early: Always add cream toward the end of cooking to prevent curdling.
- Not tasting as you go: The best way to ensure great flavor is to taste and adjust throughout the cooking process.
- Overcooking the potatoes: They should be tender but still hold their shape. Mushy potatoes will make your chowder grainy.
