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Hearty Ham Potato Corn Chowder

A close-up of a creamy bowl of ham potato corn chowder, featuring chunks of potato, ham, corn, and carrots.
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Make this thick and creamy ham potato corn chowder using simple ingredients for a satisfying comfort food dinner.

Ingredients

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  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1/2 cup carrots, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups diced cooked ham
  • 3 cups diced potatoes (Yukon Gold or Russet)
  • 1 1/2 cups whole milk
  • 1 cup frozen or fresh corn kernels
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the onion, celery, and carrots. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Gradually whisk in the chicken broth, ensuring no lumps remain.
  6. Add the diced ham and potatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  7. Stir in the milk, corn, thyme, salt, and pepper. Heat through gently, but do not allow the soup to boil after adding the milk.
  8. Remove the pot from the heat. Stir in the heavy cream.
  9. Taste and adjust seasoning if needed before serving your homemade ham chowder recipe.

Notes

  • For a thicker chowder, mash about 1 cup of the cooked potatoes against the side of the pot before adding the cream.
  • You can substitute vegetable broth for chicken broth if you prefer a lighter flavor.
  • This recipe works well for leftover ham soup ideas, using any cooked ham you have on hand.

Nutrition

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