Rich, velvety leftover ham corn chowder transforms yesterday’s holiday ham into today’s comfort food masterpiece. This creamy corn chowder recipe combines sweet corn kernels, tender potatoes, and smoky ham chunks in a bacon-kissed broth that’s pure cozy deliciousness. Whether you’re using Christmas ham or Easter leftovers, this leftover ham corn chowder delivers restaurant-quality flavor in just one pot.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 40 MIN
Ingredients
For the Soup Base:
| Ingredient | Amount |
|---|---|
| Bacon, diced | 4 slices |
| Yellow onion, diced | 1 medium (about 1 cup) |
| Celery stalks, diced | 2 stalks |
| Garlic, minced | 3 cloves |
| All-purpose flour | 3 tablespoons |
| Chicken broth | 3 cups |
| Whole milk | 2 cups |
| Heavy cream | 1 cup |
For the Main Components:
| Ingredient | Amount |
|---|---|
| Leftover ham, diced | 2 cups (½-inch cubes) |
| Yukon Gold potatoes, diced | 2 cups (½-inch cubes) |
| Frozen corn kernels | 2 cups |
| Fresh thyme | 1 teaspoon |
| Bay leaf | 1 |
| Black pepper | ½ teaspoon |
| Cayenne pepper | ¼ teaspoon |
| Salt | To taste |
For Finishing:
| Ingredient | Amount |
|---|---|
| Sharp cheddar cheese, shredded | 1 cup |
| Green onions, sliced | 3 stalks |
| Fresh parsley, chopped | 2 tablespoons |
Step-by-Step Instructions
Phase 1: Building the Flavor Foundation (8 minutes)
Step 1: Place a large Dutch oven or heavy-bottomed pot over medium heat for 1 minute to warm evenly. This prevents the bacon from sticking and ensures even rendering. Add the 4 slices of diced bacon to the cold pot.
Step 2: Cook the bacon for 5-6 minutes, stirring occasionally with a wooden spoon. You’re looking for crispy, golden-brown pieces that have released most of their fat. The bacon should be crunchy but not burnt—listen for a steady sizzle, not aggressive popping.
Step 3: Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave approximately 2 tablespoons of bacon fat in the pot. If you have more than that, pour off the excess (save it for another use). This bacon fat is liquid gold for flavor.
Step 4: Add the 1 cup diced onion and 2 diced celery stalks to the hot bacon fat. The vegetables should sizzle immediately when they hit the pot. Stir to coat everything in that smoky bacon fat.
Step 5: Cook the vegetables for 4-5 minutes, stirring every minute or so. You want the onions to turn translucent and soft, and the celery to lose its raw crunch. The onions shouldn’t brown—if they start to, reduce your heat slightly.
Step 6: Add the 3 minced garlic cloves to the pot and stir constantly for 45-60 seconds. The garlic is ready when you can smell that incredible aroma throughout your kitchen. Don’t let it turn brown or it will taste bitter.
Phase 2: Creating the Creamy Base (4 minutes)
Step 7: Sprinkle the 3 tablespoons flour evenly over the vegetables. Stir immediately and continuously for 2 minutes. This creates a roux that will thicken your leftover ham corn chowder perfectly. The flour should coat all the vegetables and turn slightly golden—it removes the raw flour taste.
Step 8: Slowly pour in ½ cup of the chicken broth while stirring vigorously with a whisk. This prevents lumps from forming. The mixture will be very thick and paste-like at first—that’s exactly right.
Step 9: Add the remaining 2½ cups chicken broth in a steady stream, whisking constantly. The mixture will transform from thick paste to smooth liquid as you add more broth. Make sure to scrape the bottom of the pot to release any stuck-on bits (that’s pure flavor).
Step 10: Pour in the 2 cups whole milk and 1 cup heavy cream, stirring to combine completely. The mixture should look creamy and smooth with no visible flour lumps. If you see any lumps, whisk vigorously for 30 seconds to break them up.
Phase 3: Adding Main Ingredients (15 minutes)
Step 11: Add the 2 cups diced potatoes to the pot and stir well. Increase the heat to medium-high and bring the mixture to a gentle boil. You’ll see small bubbles breaking the surface around the edges first.
Step 12: Once boiling, reduce the heat to medium-low to maintain a gentle simmer. The surface should have small, lazy bubbles—not a rolling boil. Add the bay leaf, 1 teaspoon fresh thyme, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper.
Step 13: Let the chowder simmer uncovered for 10 minutes, stirring every 2-3 minutes to prevent the bottom from scorching. The potatoes are done when you can easily pierce them with a fork but they still hold their shape. They shouldn’t be mushy.
Step 14: Stir in the 2 cups diced leftover ham and 2 cups frozen corn. The corn can go in straight from the freezer—it will thaw quickly in the hot soup. The ham just needs to heat through since it’s already cooked.
Step 15: Continue simmering for 3-4 minutes until the corn is heated through and tender. Taste a kernel—it should be sweet and not crunchy. The ham should be hot when you bite into a piece.
Phase 4: Final Touches (3 minutes)
Step 16: Remove the pot from heat and discard the bay leaf. Stir in the 1 cup shredded sharp cheddar cheese in three additions, letting each third melt completely before adding more. This prevents the cheese from clumping or becoming grainy.
Step 17: Taste your leftover ham corn chowder and adjust the seasoning. Add salt carefully—remember that ham and bacon are already salty. Start with ¼ teaspoon and add more only if needed. Add extra black pepper if you want more kick.
Step 18: Ladle the chowder into four bowls. Top each serving with crispy bacon pieces, sliced green onions, and fresh parsley. The bacon adds essential crunch to contrast the creamy soup.
Chef’s Notes
Ham Selection Matters: The best leftover ham for corn chowder is bone-in spiral ham with a sweet glaze. It adds subtle sweetness that plays beautifully with the corn. Avoid overly salty deli ham—it can make your chowder too salty to fix.
Thickness Control: If your chowder becomes too thick while simmering, add warm milk ¼ cup at a time until you reach your desired consistency. If it’s too thin, mash 3-4 potato cubes against the pot side to release their starch—this thickens naturally without added flour.
Corn Options: Fresh corn cut from the cob is incredible when it’s in season (use 3 cups), but frozen corn works perfectly year-round. Avoid canned corn—it’s mushy and adds unwanted liquid to your leftover ham corn chowder.
Make-Ahead Tip: This chowder actually tastes better the next day as the flavors marry. Cool it completely, refrigerate in an airtight container, and reheat gently over low heat. Add a splash of milk when reheating to restore the creamy consistency.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 28g |
| Carbohydrates | 38g |
| Fat | 24g |
| Fiber | 4g |
| Sodium | 890mg |
Creative Variations
Southwestern Ham Corn Chowder: Replace the cayenne with 1 teaspoon cumin and 1 teaspoon chili powder. Stir in 1 cup black beans with the ham and corn. Top with diced avocado, cilantro, and a squeeze of lime. The smoky spices transform this into a completely different experience.
Loaded Baked Potato Style: Increase the potatoes to 3 cups and reduce the corn to 1 cup. Stir in ½ cup sour cream just before serving. Top each bowl with extra cheddar, bacon, and chives. If you love split pea soup with leftover ham, you’ll appreciate how this variation maximizes the ham-potato combination.
Spicy Cajun Version: Add 1 diced red bell pepper with the onions and celery. Use ½ teaspoon Cajun seasoning instead of thyme. Stir in ½ cup diced okra during the last 5 minutes. For more Southern-inspired leftover ham recipes, check out this leftover ham gumbo that brings authentic Louisiana flavors to your table.
Creamy Chicken Corn Chowder: Swap the ham for 2 cups diced cooked chicken (rotisserie works great). Use chicken sausage instead of bacon for the base. Add ½ teaspoon dried sage for that poultry-friendly herb note. This version is perfect when you don’t have leftover ham on hand.
Storage & Reheating Guide
Refrigerator Storage: Cool your leftover ham corn chowder to room temperature within 2 hours of cooking. Transfer to an airtight container and refrigerate for up to 4 days. The flavors actually improve overnight as everything melds together.
Freezer Storage: This chowder freezes well for up to 3 months. Cool completely, then portion into freezer-safe containers, leaving 1 inch of headspace for expansion. Label with the date and contents.
Reheating from Refrigerator: Pour the chilled chowder into a pot over medium-low heat. Stir frequently to prevent scorching on the bottom. Add ¼-½ cup milk to restore the creamy consistency—the chowder thickens as it sits. Heat until it reaches 165°F throughout (about 8-10 minutes).
Reheating from Frozen: Thaw overnight in the refrigerator for best results. If you’re in a hurry, you can reheat from frozen over low heat, stirring frequently and breaking up the frozen block as it melts. This takes about 20-25 minutes. Add extra milk as it heats to achieve the right consistency.
Microwave Reheating: Place a single portion in a microwave-safe bowl. Heat on 50% power for 2 minutes, stir, then continue in 1-minute intervals until hot throughout. The lower power prevents the dairy from separating or creating hot spots.
Troubleshooting Common Problems
Problem: Chowder is Too Thin Your leftover ham corn chowder might be watery if you added too much liquid or didn’t simmer long enough. Fix it by mixing 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Stir this into the simmering chowder and cook for 2-3 minutes until thickened. Alternatively, mash some of the cooked potatoes against the pot side to release their natural starch.
Problem: Cheese is Grainy or Separated This happens when cheese is added to liquid that’s too hot or when it’s not stirred enough. Always remove the pot from heat before adding cheese, and add it in small amounts while stirring constantly. If your cheese has already separated, blend 1 cup of the soup until smooth, then stir it back in—this helps re-emulsify everything.
Problem: Bottom is Scorched or Stuck Cream-based soups scorch easily if the heat is too high or you don’t stir frequently enough. If you notice sticking, immediately transfer the soup to a clean pot without scraping the bottom—you don’t want to mix the burnt bits throughout. Lower your heat and stir every 2-3 minutes going forward.
Problem: Tastes Too Salty Leftover ham is often heavily salted, so this is common. Add 1 peeled, halved raw potato to the pot and simmer for 10 minutes—the potato absorbs excess salt. Discard the potato before serving. You can also add 1 cup unsalted chicken broth and ½ cup cream to dilute the saltiness.
Problem: Corn is Mushy Overcooked corn loses its sweet pop and becomes pasty. Always add corn during the last 3-4 minutes of cooking. If using fresh corn, it needs even less time—just 2 minutes. Frozen corn should still have a slight bite when you test it. If your corn is already mushy, there’s no fix, but remember this for next time.
Equipment Essentials
Large Dutch Oven or Heavy-Bottomed Pot (6-quart): Essential for even heat distribution and preventing scorching. The heavy bottom ensures your cream base doesn’t burn.
Sharp Chef’s Knife: For efficiently dicing the ham, potatoes, onion, and celery into uniform pieces. Uniform size means everything cooks evenly.
Large Cutting Board: Provides ample space for prep work. Use separate boards for raw meat and vegetables if possible.
Wooden Spoon or Silicone Spatula: Won’t scratch your pot’s surface and provides good scraping power to prevent sticking.
Wire Whisk: Critical for creating a smooth, lump-free roux and incorporating the liquids without clumps.
Ladle: Makes serving easier and helps portion the chowder evenly among four bowls.
Box Grater or Food Processor: For quickly shredding the cheddar cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Measuring Cups and Spoons: Accurate measurements ensure the perfect balance of flavors and proper thickness.
Shopping List
Dairy Section:
- Whole milk (2 cups)
- Heavy cream (1 cup)
- Sharp cheddar cheese block (4 oz)
Meat Counter:
- Bacon (4 slices or use what you have)
- Leftover ham (2 cups diced – about 12 oz)
Produce Section:
- Yellow onion (1 medium)
- Celery (2 stalks)
- Garlic (3 cloves)
- Yukon Gold potatoes (2 medium-large)
- Green onions (1 bunch)
- Fresh parsley (1 small bunch)
- Fresh thyme (1 small container)
Frozen Foods:
- Frozen corn kernels (2 cups or one 10-oz bag)
Pantry/Baking Aisle:
- All-purpose flour
- Chicken broth (3 cups or one 32-oz box)
- Bay leaves
- Black pepper
- Cayenne pepper
- Salt
Success Secrets
1. Cut Everything the Same Size Dice your potatoes, ham, and vegetables into ½-inch cubes. This isn’t just for looks—uniform pieces cook at the same rate. Larger potato chunks will still be hard when the smaller ones turn to mush.
2. Don’t Skip the Roux That 2-minute flour cooking time removes the raw flour taste and creates the perfect thickening agent. Rush this step and your leftover ham corn chowder will taste pasty and have an odd texture.
3. Low and Slow Wins Once you add the dairy, never let the chowder boil hard—it will separate and look curdled. A gentle simmer with small, lazy bubbles is perfect. High heat is your enemy with cream-based soups.
4. Fresh Herbs Make a Difference Fresh thyme adds a bright, aromatic note that dried thyme can’t match. If you only have dried, use ⅓ teaspoon since dried herbs are more concentrated. Add it at the same time as the fresh.
5. Serve Immediately for Best Texture While the flavor improves with time, the texture is best right after cooking. The potatoes stay firmer and the corn maintains its sweet pop. If reheating, do it gently and add fresh toppings to restore that contrast of textures.
This leftover ham corn chowder proves that the best meals often come from using what you already have. The smoky bacon, sweet corn, creamy potatoes, and chunks of savory ham create layers of flavor that taste like you spent hours in the kitchen. Serve it with crusty bread or cornbread muffins for soaking up every last drop of that incredible broth.
