Creamy Ham and Corn Chowder Soup – Cozy, Satisfying, and Simple
This is the kind of soup that brings everyone to the table without a fuss. Creamy ham and corn chowder is hearty, comforting, and packed with sweet corn, tender potatoes, and smoky ham. It’s the perfect way to use leftover ham and a bag of frozen corn, yet it tastes like you planned it days in advance.
The texture is velvety but not heavy, and the flavors are balanced and familiar. Make a big pot on a chilly evening, and enjoy easy bowls of comfort all week.
Creamy Ham and Corn Chowder Soup - Cozy, Satisfying, and Simple
Ingredients
Method
- Prep your ingredients. Dice the ham, potatoes, onion, celery, and carrot.Mince the garlic. This makes the cooking smooth and quick.
- Build the savory base. In a large pot, melt the butter over medium heat. If using bacon, cook it first until crisp, remove to a plate, and use the drippings instead of butter.Add onion, celery, and carrot. Cook 5–7 minutes until softened and fragrant.
- Add garlic and spices. Stir in garlic, thyme, and smoked paprika. Cook 30–60 seconds until the garlic is aromatic.Don’t let it brown.
- Make a quick roux. Sprinkle flour over the vegetables. Stir for 1–2 minutes to coat and cook off the raw taste. The mixture should look a bit pasty.
- Whisk in the broth. Slowly pour in the broth while stirring.Scrape the bottom of the pot to release any browned bits. Add the bay leaf.
- Add potatoes and simmer. Stir in the diced potatoes and bring to a gentle simmer. Cook 12–15 minutes, uncovered, until the potatoes are tender when pierced with a fork.
- Stir in corn and ham. Add the corn and diced ham.Simmer another 5–7 minutes so the flavors meld. If using bacon, crumble it and add some now, saving a bit for topping.
- Finish creamy. Reduce heat to low. Pour in the milk and cream.Warm gently for 3–5 minutes, stirring often. Do not boil after adding dairy.
- Adjust thickness. For a thicker chowder, mash some potatoes against the side of the pot or blend 1–2 cups and return it. For a thinner soup, add a splash of broth or milk.
- Season and serve. Taste and add salt and pepper.Ham can be salty, so season at the end. Remove the bay leaf. Ladle into bowls and top with green onions or chives—and the reserved bacon if you used it.
What Makes This Special
This chowder hits that sweet spot between simple and satisfying. It uses basic pantry and fridge staples but still tastes rich and layered.
A quick sauté of onion, celery, and carrot builds a classic base, while a little bacon or butter adds depth and aroma. The ham seasons the whole pot, and a splash of cream at the end brings it together. It’s flexible, too—swap the cream for milk, use fresh or frozen corn, and choose the thickness you like.
Shopping List
- Ham: Diced cooked ham, about 2 cups
- Corn: 3 cups frozen or fresh kernels
- Potatoes: 3 medium Yukon Gold or russet, peeled and diced
- Onion: 1 medium, diced
- Celery: 2 stalks, diced
- Carrot: 1 large, diced (optional but recommended)
- Garlic: 2–3 cloves, minced
- Butter or Bacon: 3 tablespoons butter, or 4 strips bacon (for rendering)
- Flour: 3 tablespoons, for thickening
- Chicken or Vegetable Broth: 4 cups, low-sodium
- Milk and Cream: 1 cup milk + 1 cup heavy cream (or use half-and-half)
- Bay Leaf: 1
- Thyme: 1 teaspoon dried, or 1 tablespoon fresh chopped
- Smoked Paprika: 1/2 teaspoon (optional, for a smoky note)
- Salt and Black Pepper: To taste
- Green Onions or Chives: For garnish
How to Make It
- Prep your ingredients. Dice the ham, potatoes, onion, celery, and carrot.Mince the garlic. This makes the cooking smooth and quick.
- Build the savory base. In a large pot, melt the butter over medium heat. If using bacon, cook it first until crisp, remove to a plate, and use the drippings instead of butter.Add onion, celery, and carrot. Cook 5–7 minutes until softened and fragrant.
- Add garlic and spices. Stir in garlic, thyme, and smoked paprika. Cook 30–60 seconds until the garlic is aromatic.Don’t let it brown.
- Make a quick roux. Sprinkle flour over the vegetables. Stir for 1–2 minutes to coat and cook off the raw taste. The mixture should look a bit pasty.
- Whisk in the broth. Slowly pour in the broth while stirring.Scrape the bottom of the pot to release any browned bits. Add the bay leaf.
- Add potatoes and simmer. Stir in the diced potatoes and bring to a gentle simmer. Cook 12–15 minutes, uncovered, until the potatoes are tender when pierced with a fork.
- Stir in corn and ham. Add the corn and diced ham.Simmer another 5–7 minutes so the flavors meld. If using bacon, crumble it and add some now, saving a bit for topping.
- Finish creamy. Reduce heat to low. Pour in the milk and cream.Warm gently for 3–5 minutes, stirring often. Do not boil after adding dairy.
- Adjust thickness. For a thicker chowder, mash some potatoes against the side of the pot or blend 1–2 cups and return it. For a thinner soup, add a splash of broth or milk.
- Season and serve. Taste and add salt and pepper.Ham can be salty, so season at the end. Remove the bay leaf. Ladle into bowls and top with green onions or chives—and the reserved bacon if you used it.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.The flavors improve on day two.
- Freezer: Dairy-based soups can separate when frozen. If you plan to freeze, cook the chowder without the milk and cream, freeze up to 2 months, then add dairy when reheating.
- Reheating: Warm on the stove over low heat, stirring often. Add a splash of milk or broth if it thickened in the fridge.Avoid boiling to prevent curdling.
Benefits of This Recipe
- Budget-friendly: Uses leftover ham and pantry staples to make a generous pot.
- Flexible: Works with fresh, frozen, or canned corn, and different dairy options.
- Family-approved: Mild, cozy flavors that suit kids and adults.
- Make-ahead friendly: Tastes even better the next day and reheats well.
- One-pot convenience: Minimal cleanup and straightforward steps.
Common Mistakes to Avoid
- Boiling after adding dairy: High heat can cause the soup to split. Keep it just under a simmer.
- Skipping the roux: The flour step prevents a watery soup and creates that creamy texture. Don’t rush it.
- Over-salting early: Ham and broth add salt.Season at the end to avoid a salty pot.
- Undercooked potatoes: If the potatoes are still firm, the chowder will feel thin. Simmer until tender before adding dairy.
- Neglecting texture: A quick partial mash or blend gives body without extra cream. Use this trick to control thickness.
Variations You Can Try
- Lighter version: Use 2 cups of milk instead of milk and cream.Thicken with an extra teaspoon of flour if needed.
- Smoky southwestern twist: Add a diced poblano or a can of mild green chiles, cumin, and a pinch of chipotle powder. Finish with cilantro and lime.
- Cheddar corn chowder: Stir in 1–1.5 cups shredded sharp cheddar off the heat until melted.
- Seafood swap: Replace ham with cooked shrimp or crab. Use seafood stock and add seafood at the very end to keep it tender.
- Veggie-loaded: Add diced red bell pepper, peas, or spinach in the last few minutes for color and nutrients.
- Gluten-free: Skip flour and thicken by blending a portion of the soup or use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).
- Herb-forward: Finish with fresh dill, parsley, or tarragon for a bright note.
FAQ
Can I use canned corn?
Yes.
Drain it well before adding. It won’t be as crisp as fresh or frozen, but it still works and tastes great.
What type of potato is best?
Yukon Gold holds shape and adds creaminess. Russets break down more and make a thicker soup.
Both are good—choose based on your texture preference.
How do I make it dairy-free?
Use olive oil or dairy-free butter, skip the milk and cream, and blend part of the soup for body. You can also use unsweetened oat milk or cashew milk. Simmer gently and avoid boiling.
Can I make it in a slow cooker?
Yes.
Sauté the vegetables and make the roux on the stove first, then transfer to the slow cooker with potatoes, corn, ham, and broth. Cook on low 4–6 hours. Stir in dairy in the last 20–30 minutes.
How do I fix a too-thick chowder?
Stir in warm broth or milk, a little at a time, until it loosens to your liking.
Recheck seasoning after thinning.
How do I get more smoky flavor?
Use smoked ham, add cooked bacon, or include a pinch of smoked paprika. A splash of liquid smoke (very small amount) can also help, but go lightly.
Can I add cheese without curdling?
Yes. Take the pot off the heat and gradually stir in shredded cheese by the handful.
Keep the heat low and avoid boiling after adding cheese.
Is it okay to make this ahead?
Absolutely. It reheats well. For best texture, add dairy when reheating if you plan to store it for more than a day.
What can I serve with it?
Crusty bread, a simple green salad, or warm biscuits pair nicely.
A sprinkle of chives or a crack of black pepper on top finishes it well.
How can I reduce the sodium?
Use low-sodium broth, rinse the ham if it’s very salty, and delay salting until the end. Taste before adding any extra salt.
In Conclusion
Creamy ham and corn chowder soup is a no-stress, big-reward recipe you’ll make on repeat. It’s cozy, customizable, and uses what you likely have on hand.
With a few simple steps and smart seasonings, you get a pot of comfort that tastes even better the next day. Keep this one in your weeknight rotation—you’ll be glad you did.
