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Hearty Ham Potato Corn Chowder

A close-up of a hearty bowl of ham potato corn chowder, featuring chunks of potato, ham, and corn in a creamy base.
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Make this comforting, thick chowder using leftover ham. This easy potato corn soup recipe delivers classic homestyle flavor in one pot.

Ingredients

Scale
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1/2 cup carrots, diced
  • 2 cups diced potatoes (Yukon Gold or Russet)
  • 4 cups chicken broth
  • 2 cups cooked ham, diced
  • 1 1/2 cups corn kernels (fresh or frozen)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, celery, and carrots. Cook until softened, about 5 to 7 minutes.
  3. Add the diced potatoes, chicken broth, diced ham, corn kernels, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
  4. In a small bowl, whisk together the flour and milk until smooth to create a slurry.
  5. Slowly pour the milk and flour mixture into the simmering chowder, stirring constantly to prevent lumps.
  6. Continue to cook, stirring often, until the chowder thickens, about 5 to 8 minutes. Do not let it boil rapidly once thickened.
  7. Stir in the heavy cream and heat through for 2 minutes. Do not boil after adding the cream.
  8. If using, stir in the shredded cheddar cheese until melted and smooth.
  9. Taste and adjust seasoning if needed before serving hot.

Notes

  • This recipe works well with leftover holiday ham.
  • For a thicker chowder, mash about one cup of the cooked potatoes against the side of the pot before adding the cream.
  • If you prefer a crock pot ham corn chowder, combine all ingredients except the flour, milk, and cream in the slow cooker. Cook on low for 6-8 hours. Whisk the slurry separately and stir it in during the last 30 minutes of cooking.

Nutrition

Find it online: https://cookingbycarla.com/ham-potato-corn-chowder-recipe/