Ham & Corn Chowder Soup: Creamy Comfort With a Crispy Twist

Forget bland “okay” dinners. This Ham & Corn Chowder Soup punches above its weight—rich, smoky, slightly sweet, and ridiculously cozy.

It’s the kind of bowl that wins over picky eaters and convinces your budget you’re a genius.

The secret? Layered flavor, intentional texture, and a finishing move that makes it taste like you cooked all day.

You could order takeout, sure—but this delivers bigger returns in under an hour.

The Special Touch in This Recipe

This chowder gets its depth from a quick ham fond—the browned bits that form after searing diced ham and aromatics.

We deglaze with a splash of dry sherry for nuance and add a small knob of butter at the end for glossy richness.

A handful of crisped ham crumbles on top adds crunch against the creamy base. It’s a tiny cheffy move with outsize payoff.

Ham & Corn Chowder Soup: Creamy Comfort With a Crispy Twist

Recipe by Wendy CarterCourse: Dinner, Soup

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

420

kcal

Ingredients

• 2 tablespoons olive oil — for sautéing and searing ham to build flavor.

• 12 ounces cooked ham, diced — smoky, salty backbone; leftover holiday ham works great.

• 1 medium yellow onion, diced — sweetness and structure.

• 2 ribs celery, diced — classic chowder aromatics.

• 1 medium carrot, diced — adds color and subtle sweetness.

• 3 cloves garlic, minced — savory punch; don’t burn it.

• 1 teaspoon smoked paprika — amplifies ham’s smokiness.

• 1/2 teaspoon dried thyme — herbaceous baseline.

• 1/4 teaspoon crushed red pepper flakes — optional heat; just a whisper.

• 2 tablespoons flour — light thickener for body without heavy cream overload.

• 1/4 cup dry sherry — deglazes and adds complexity (sub broth if needed).

• 4 cups low-sodium chicken broth — adjust salt later.

• 2 cups whole milk — creaminess with balance.

• 1/2 cup heavy cream — luscious finish; FYI, totally worth it.

• 2 cups corn kernels (fresh, frozen, or canned, drained) — sweet pop and texture.

• 2 medium Yukon gold potatoes, diced 1/2-inch — creamy, hold shape nicely.

• 1 bay leaf — subtle depth.

• 2 tablespoons unsalted butter — final gloss and flavor carry.

• Salt and black pepper — season to taste.

• 2 tablespoons chopped chives or scallions — fresh, bright finish.

Step-by-Step Instructions

• Brown the ham: Heat olive oil in a heavy pot over medium-high. Add ham and cook 4–5 minutes until edges crisp and fond forms. Scoop out 1/3 cup for topping; leave the rest in the pot.
• Sweat the aromatics: Add onion, celery, and carrot with a pinch of salt. Cook 5–6 minutes until softened and lightly golden. Stir in garlic, smoked paprika, thyme, and red pepper; cook 30 seconds.
• Build the base: Sprinkle in flour and stir 1 minute. Pour in sherry, scraping up browned bits. Add broth, milk, potatoes, corn, and bay leaf; bring to a gentle simmer.
• Simmer to tender: Cook 12–15 minutes, stirring occasionally, until potatoes are just tender. Don’t let it boil hard or the dairy may split.
• Finish rich: Stir in heavy cream and butter. Simmer 2 more minutes. Adjust salt and pepper.
• Optional texture play: For extra creaminess, mash a few potato cubes against the pot wall or blend 1 cup of soup and return it.
• Serve smart: Ladle into bowls, top with reserved crispy ham and chives. Add a crack of black pepper for drama. Enjoy with crusty bread.

Smart Storage Guide

• Fridge: Cool completely, store in airtight containers up to 4 days.
• Freezer: Dairy-based soups can separate; if freezing, skip the cream and butter, freeze up to 2 months, then add them when reheating.
• Reheat: Warm gently on the stove over medium-low, stirring. Add a splash of milk if thick.
  

  Avoid boiling.

• Meal prep tip: Cook potatoes slightly under if you plan to reheat multiple times; they’ll hold better.

Benefits of This Recipe

• Budget-friendly: Uses leftover ham and pantry staples for a hearty dinner.
• High satiety: Protein, fiber, and fats keep you full. No 9 p.m. snack raid necessary.
• Flexible: Works with fresh or frozen corn and multiple dairy options.
• Family-approved: Familiar flavors with a touch of chef-level finesse.
• Quick win: Weeknight timing, weekend flavor. Best kind of cheat code.

Nutrition Stats

Per serving (est.): 420 calories; 21g protein; 18g fat (9g saturated); 41g carbs; 4g fiber; 9g sugar; 980mg sodium.

Values vary by ham and broth choice.

• Protein: Ham provides muscle-repairing amino acids.
• Carbs + fiber: Potatoes and corn offer steady energy and micronutrients like potassium and folate.
• Fats: Dairy adds satiety and carries flavor; keep portions reasonable and you’re golden.

Recipe Fails to Watch Out For

• Scorched dairy: Boiling rapidly after adding milk/cream can split the soup. Keep it at a gentle simmer.
• Underseasoning: Low-sodium broth + mild milk needs salt. Taste at the end and adjust.
• Soggy potatoes: Overcooking leads to mealy texture.
  

  Check at 12 minutes and stop when tender.

• Skipping the fond: Those browned bits = flavor. Deglaze properly with sherry or broth.
• Watery chowder: Didn’t simmer long enough or used watery ham. Reduce briefly or mash a few potatoes to thicken.

Optional Substitutions

• Dairy tweaks: Swap whole milk for 2% and increase cream slightly, or use half-and-half.
  

  For lighter, use 1 cup milk + 1 cup unsweetened evaporated milk.

• No sherry: Use 1/4 cup broth plus 1 teaspoon apple cider vinegar for brightness.
• Gluten-free: Replace flour with 1 tablespoon cornstarch mixed into cold milk; add at the end and simmer 1–2 minutes.
• More veg: Add diced red bell pepper or a handful of peas in the last 5 minutes.
• Different protein: Bacon bits (render first), smoked turkey, or chicken sausage work. Veg version: skip ham, use smoked paprika + a splash of liquid smoke.
• Potato swap: Russets for extra creamy (but delicate), or red potatoes for firmer bite.

FAQ

Can I make this in a slow cooker?

Yes, but sauté the ham and aromatics on the stove first for flavor. Add to the slow cooker with broth, milk, potatoes, corn, and seasonings.

Cook on Low 4–5 hours until potatoes are tender. Stir in cream and butter in the last 15 minutes.

How do I reduce the sodium?

Use low-sodium broth, choose a lower-sodium ham, and season at the end. Adding fresh herbs and a squeeze of lemon can boost flavor without extra salt, IMO.

Can I use canned corn?

Absolutely.

Drain and rinse first. If you want extra sweetness, sauté the kernels in a dry skillet for 2–3 minutes to caramelize slightly.

How can I make it thicker?

Mash some potatoes into the soup, add an extra teaspoon of flour during the roux step, or whisk 1 teaspoon cornstarch into cold milk and simmer briefly. Don’t overdo it—chowder should still be sippable.

What can I serve with it?

Crusty sourdough, cheddar biscuits, or a simple green salad with sharp vinaigrette.

If you’re extra, top with shredded cheddar and a dash of hot sauce.

Will frozen potatoes work?

Diced frozen potatoes (hash brown cubes) are fine. Add them straight from frozen and reduce cooking time slightly since they soften faster.

To Sum It Up

This Ham & Corn Chowder Soup is the cozy, craveable bowl that makes leftover ham feel brand new.

It’s fast, flexible, and full of those tiny steps—fond, deglaze, crisp garnish—that separate “good” from “wow.”

Keep it simple on a Tuesday, or plate it with toppings for guests.

Either way, you’ve got creamy comfort with a crispy twist and zero regret.