Description
This hearty and comforting ham and potato corn chowder is the perfect way to warm up on a cold day. Packed with tender potatoes, smoky ham, sweet corn, and a rich, creamy broth, this chowder is easy to make and bursting with flavor. Whether you’re using up leftover ham or making it from scratch, this one-pot recipe is simple, satisfying, and perfect for meal prep.
Ingredients
Scale
- 3 tablespoons oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped
- ¼ cup flour (or rice flour for gluten-free)
- 2 cups ham broth or chicken broth
- 2 cups milk or heavy cream
- 1 ½ pounds potatoes, diced (peeling optional)
- 8 ounces ham, diced
- 1 cup corn (fresh, frozen, or canned)
- Salt and pepper to taste
Optional Garnishes:
- Fresh parsley or thyme
- Shredded cheese (cheddar, Parmesan, or gouda)
- Crumbled bacon
- Green onions
Instructions
-
Prepare the Vegetables
- Dice the onion, carrots, and celery.
- Chop the garlic and thyme.
- Peel and dice the potatoes into small cubes.
-
Sauté the Vegetables
- In a large pot, heat the oil or butter over medium heat.
- Add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the garlic and thyme, cooking for another 1-2 minutes until fragrant.
-
Make the Base
- Sprinkle the flour over the vegetables and stir well.
- Cook for 2 minutes to eliminate the raw flour taste.
-
Add Broth and Milk
- Slowly pour in the ham broth or chicken broth, stirring constantly to prevent lumps.
- Add the milk or heavy cream, stirring until smooth.
-
Add Potatoes and Ham
- Stir in the diced potatoes and ham.
- Bring to a gentle boil, then reduce heat to low.
- Simmer for 15-20 minutes until the potatoes are tender.
-
Incorporate the Corn
- Stir in the corn and let the chowder simmer for another 5-10 minutes to blend the flavors.
-
Season and Serve
- Taste and season with salt and pepper as needed.
- If the chowder is too thick, add more broth or milk to adjust consistency.
- Ladle into bowls and garnish with fresh herbs, shredded cheese, or crumbled bacon.
Notes
- Thicker Chowder? Mash some potatoes or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
- Lighter Option? Use low-fat milk instead of heavy cream.
- Make It Dairy-Free – Swap milk for coconut milk or almond milk.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American