Easy Ham and Corn Chowder Recipe (Ready in 30 Minutes!)

Key Takeaways:

• Perfect way to use leftover ham for a hearty, comforting meal
• Quick one-pot dinner ready in just 30 minutes
• Rich, creamy soup packed with sweet corn and tender potatoes
• Makes 4 generous servings – great for families

Got leftover ham? Let’s turn it into something amazing! This Ham and Corn Chowder brings together chunks of savory ham, sweet corn, and tender potatoes in a rich, creamy broth. Best of all? It’s ready in just 30 minutes.

Quick Facts

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: 425 per serving

Equipment Needed

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon
• Ladle

Ingredients

For the Base:

• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cups diced ham
• 3 medium potatoes, peeled and cubed
• 4 cups low-sodium chicken broth
• 3 cups corn kernels (fresh or frozen)

For the Creamy Finish:

• 2 cups whole milk
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional garnish: chives, crispy bacon bits

Substitutions:

• Swap potatoes with cauliflower for a low-carb version
• Use half-and-half instead of milk for extra richness
• Replace ham with bacon or turkey

Step-by-Step Instructions

Preparation Phase (10 minutes)

Step 1: Prepare Your Workspace (2 minutes)

1. Clear and clean your counter space
2. Set out your cutting board and sharp knife
3. Place all ingredients on the counter
4. Get your measuring cups and spoons ready

Step 2: Prepare Vegetables (5 minutes)

1. Dice the onion:

• Cut onion in half from top to bottom
• Peel off the skin
• Place flat side down
• Make 3-4 horizontal cuts
• Make vertical cuts
• Cross-cut to dice (pieces should be about 1/4 inch)

1. Dice the celery:

• Wash celery stalks
• Trim off ends
• Cut lengthwise into 3 strips
• Cross-cut into small pieces (about 1/4 inch)

1. Prepare potatoes:

• Wash potatoes thoroughly
• Peel using a vegetable peeler
• Cut into 1/2-inch cubes (about the size of a dice)
• Place in bowl of cold water to prevent browning

Step 3: Prepare Ham (3 minutes)

1. Cut ham into 1/2-inch cubes:

• Slice ham into 1/2-inch strips
• Cut strips into 1/2-inch pieces
• Aim for uniform size for even cooking

Cooking Phase (20 minutes)

Step 1: Build the Flavor Base (7-8 minutes)

1. Place your pot on the stove:

• Use medium heat setting
• Wait 30 seconds for pot to warm up

1. Add butter:

• Watch carefully as it melts
• Spread it around the bottom of the pot
• When butter is fully melted and starts to bubble, continue

1. Add vegetables:

• Put in diced onion and celery
• Stir with wooden spoon to coat with butter
• Cook for 5 minutes, stirring every minute
• Look for onions to become translucent (clear-ish)

1. Add ham:

• Stir in the diced ham
• Cook for 2 minutes, stirring occasionally
• You’ll see the ham edges start to brown slightly

Step 2: Create the Soup Base (10-12 minutes)

1. Add potatoes:

• Drain potatoes from water
• Add to pot
• Stir to combine with other ingredients

1. Add broth:

• Pour in chicken broth slowly
• Stir gently to combine
• Turn heat to high
• Wait for bubbles to break surface (this is boiling)

1. Reduce and simmer:

• Turn heat to medium-low
• Look for gentle bubbles, not a rolling boil
• Cover pot with lid
• Set timer for 10 minutes
• Test potato with fork – should go in easily

Step 3: Make it Creamy (5-7 minutes)

1. Create flour mixture:

• In a separate bowl, add 1/2 cup cold milk
• Add flour
• Whisk until completely smooth
• No lumps should remain (this is important!)

1. Combine liquids:

• Pour remaining milk into pot
• Add flour mixture slowly while stirring
• Keep stirring to prevent lumps

1. Add corn:

• Add corn kernels
• Stir gently
• Cook for 5 minutes
• Watch for soup to thicken

1. Final seasoning:

• Add salt and pepper
• Start with half the amount
• Taste carefully (it’s hot!)
• Add more if needed

Final Steps (3 minutes)

1. Turn off heat
2. Let stand for 3 minutes
3. Stir gently
4. Taste and adjust seasonings if needed
5. Ladle into bowls
6. Add optional garnishes

Success Indicators:

• Potatoes should be easily pierced with a fork
• Soup should coat the back of a spoon
• Corn should be heated through and tender
• No flour lumps should be visible
• Consistency should be creamy but not too thick

Troubleshooting Tips

Soup Too Thin?

• Mix 1 tablespoon flour with cold milk
• Stir into soup
• Cook 5 more minutes

Soup Too Thick?

• Add chicken broth 1/4 cup at a time
• Stir and check consistency

Potatoes Not Tender?

• Simmer 5 minutes longer
• Test with fork before proceeding

Storage & Reheating

Storage:

• Refrigerate up to 3 days in airtight container
• Freeze up to 3 months
• Note: May need extra liquid when reheating

Reheating:

• Stovetop: Medium heat, stir occasionally
• Microwave: 2-3 minutes, stir halfway
• Add splash of milk if needed

Safety Notes

• Ensure potatoes are fork-tender
• Heat to 165°F when reheating
• Don’t leave at room temperature over 2 hours
• Use clean utensils for serving

Pro Tips

• Cut vegetables same size for even cooking
• Don’t boil after adding milk to prevent curdling
• Taste before adding salt (ham adds saltiness)
• Let sit 5 minutes before serving to thicken

---

Note: Nutritional information is approximate and varies based on ingredients used.