Ham and Corn Chowder Soup – Cozy, Creamy, and Satisfying
This Ham and Corn Chowder Soup is the kind of meal you make when you want something comforting without a lot of fuss. It’s creamy, hearty, and loaded with sweet corn, tender potatoes, and savory ham. Every spoonful feels cozy, and it’s a great way to use up leftover holiday ham.
Pair it with crusty bread or a simple salad, and you’ve got a complete, satisfying dinner. It’s simple enough for a weeknight and special enough for company.
Ham and Corn Chowder Soup - Cozy, Creamy, and Satisfying
Ingredients
Method
- Prep the base. In a large pot or Dutch oven, heat the butter and olive oil over medium heat.Add the onion, celery, and carrots. Cook for 5–6 minutes until softened and fragrant.
- Add garlic and spices. Stir in the garlic, thyme, and smoked paprika. Cook for 30 seconds, just until the garlic smells toasty.Don’t let it brown.
- Build the body. Sprinkle in the flour and stir to coat the vegetables. Cook for 1 minute to remove the raw flour taste. This helps thicken the chowder later.
- Pour in the broth. Slowly whisk in the chicken broth to avoid lumps.Add the bay leaf and potatoes. Bring to a gentle boil, then reduce to a simmer.
- Simmer until tender. Cook for 12–15 minutes, or until the potatoes are fork-tender. Keep the heat at a steady simmer to prevent scorching.
- Stir in the ham and corn. Add the diced ham and corn kernels.Simmer for another 5 minutes to warm through and meld flavors.
- Make it creamy. Lower the heat. Stir in the milk and half-and-half (or cream). Do not boil after adding dairy.Taste and season with salt and pepper.
- Optional richness. If using cheddar, stir it in now until melted and smooth. Remove the bay leaf.
- Finish and serve. Ladle into bowls and top with fresh parsley or chives. Add crumbled bacon on top for a smoky crunch, if you like.
What Makes This Special
This chowder strikes the perfect balance between creamy and hearty without feeling heavy. The sweetness of corn plays beautifully with the salty, smoky ham.
Potatoes add body, while onions, celery, and garlic build a deep, savory base.
It also uses everyday ingredients you likely already have. Plus, it’s flexible: you can make it richer with cream or keep it lighter with milk. And it reheats well, making it a great meal prep option.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced (optional but adds sweetness and color)
- 3 cloves garlic, minced
- 3 cups diced potatoes (Yukon Gold or red potatoes work best)
- 2 cups cooked ham, diced
- 3 cups corn kernels (fresh, frozen, or canned; drained if canned)
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup half-and-half or heavy cream (use more milk to lighten it)
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley or chives, for garnish
- Optional: 1/2 cup shredded cheddar cheese for extra richness
- Optional: 2 slices bacon, cooked and crumbled, for topping
Step-by-Step Instructions
- Prep the base. In a large pot or Dutch oven, heat the butter and olive oil over medium heat.Add the onion, celery, and carrots. Cook for 5–6 minutes until softened and fragrant.
- Add garlic and spices. Stir in the garlic, thyme, and smoked paprika. Cook for 30 seconds, just until the garlic smells toasty.Don’t let it brown.
- Build the body. Sprinkle in the flour and stir to coat the vegetables. Cook for 1 minute to remove the raw flour taste. This helps thicken the chowder later.
- Pour in the broth. Slowly whisk in the chicken broth to avoid lumps.Add the bay leaf and potatoes. Bring to a gentle boil, then reduce to a simmer.
- Simmer until tender. Cook for 12–15 minutes, or until the potatoes are fork-tender. Keep the heat at a steady simmer to prevent scorching.
- Stir in the ham and corn. Add the diced ham and corn kernels.Simmer for another 5 minutes to warm through and meld flavors.
- Make it creamy. Lower the heat. Stir in the milk and half-and-half (or cream). Do not boil after adding dairy.Taste and season with salt and pepper.
- Optional richness. If using cheddar, stir it in now until melted and smooth. Remove the bay leaf.
- Finish and serve. Ladle into bowls and top with fresh parsley or chives. Add crumbled bacon on top for a smoky crunch, if you like.
Keeping It Fresh
Cool the soup to room temperature, then store in an airtight container in the fridge for up to 4 days.
The flavors actually deepen overnight. The chowder may thicken as it sits; just stir in a splash of broth or milk when reheating to loosen it.
Reheat gently on the stove over low to medium-low heat, stirring often. Avoid boiling once the dairy is in, or it can separate.
If you plan to freeze, skip the dairy when cooking, freeze up to 2 months, then add milk and cream when reheating for best texture.
Health Benefits
- Protein from ham: Helps keep you full and supports muscle maintenance. Choose leaner ham to reduce saturated fat.
- Fiber from vegetables: Corn, potatoes, carrots, and celery contribute fiber for digestion and steady energy.
- Vitamins and minerals: Potatoes bring potassium; carrots add beta-carotene; corn adds B vitamins; onion and garlic support overall wellness.
- Customizable dairy: Use milk instead of heavy cream to lighten the chowder while keeping it creamy.
What Not to Do
- Don’t boil after adding dairy. This can cause curdling or a grainy texture.
- Don’t skip the flour step. Without a little roux, the chowder may turn thin and soupy.
- Don’t over-salt early. Ham and broth are salty. Season at the end after tasting.
- Don’t cut potatoes too large. Small, even cubes cook faster and give a better texture.
- Don’t use only cream. A mix of milk and cream keeps it rich but balanced.
Variations You Can Try
- Smoky Bacon Boost: Cook 4 slices of bacon first, remove, and sauté veggies in the bacon fat.Crumble bacon on top.
- Southwest Twist: Add 1 can of diced green chiles, 1 teaspoon cumin, and garnish with cilantro and a squeeze of lime.
- Loaded Chowder: Stir in cheddar and top with green onions and a dollop of sour cream.
- Seafood Spin: Swap ham for smoked salmon or add cooked shrimp at the end. Keep heat low to avoid overcooking.
- Veggie-Forward: Skip ham and add mushrooms and extra carrots. Use vegetable broth for a vegetarian version.
- Herb Lovers: Finish with fresh dill, parsley, and chives for a bright, garden-fresh flavor.
- Sweet Heat: A pinch of red pepper flakes or a dash of hot sauce adds gentle warmth without overpowering.
FAQ
Can I use leftover ham?
Yes, leftover cooked ham works perfectly.
Dice it into small cubes so it blends well with the corn and potatoes and warms through quickly.
What type of potato is best?
Yukon Golds hold their shape and have a creamy texture. Red potatoes also work well. Russets are fine, but they can break down more and thicken the soup more than you might want.
Can I make it dairy-free?
Yes.
Use olive oil instead of butter and swap milk and cream with unsweetened oat milk or a barista-style almond milk. For extra body, blend a cup of the soup and stir it back in.
How do I thicken the chowder without flour?
Blend 1–2 cups of the soup and return it to the pot, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer gently.
Is frozen corn okay?
Absolutely. Frozen corn is a great choice and keeps a nice bite.
No need to thaw—just add it straight in and simmer a few extra minutes.
What if my soup is too thick?
Stir in warm chicken broth or milk a little at a time until you reach your desired consistency. Taste and adjust seasoning afterward.
Can I make this in a slow cooker?
Yes. Sauté the onions, celery, carrots, and garlic first with the spices, then add everything except dairy to the slow cooker.
Cook on Low for 6–7 hours or High for 3–4 hours. Stir in milk and cream at the end and warm through.
How can I make it gluten-free?
Use a gluten-free flour blend for the roux, or skip the flour and thicken with a cornstarch slurry. Ensure your broth and ham are labeled gluten-free.
What can I serve with it?
Crusty bread, cornbread, or a simple green salad are great sides.
A fruit salad or roasted Brussels sprouts also pair nicely.
How long does it keep?
In the fridge, it keeps for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of liquid if needed.
Final Thoughts
Ham and Corn Chowder Soup is comfort in a bowl—simple ingredients, big payoff. It’s easy to customize, forgiving if you’re short on time, and always satisfying.
Keep the heat gentle, season at the end, and don’t be shy with fresh herbs. Make a big pot and enjoy it all week long.
