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Ham and Corn Chowder Soup - Cozy, Creamy, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the ham and corn. Add the diced ham and corn kernels. Simmer for another 5 minutes to warm through and meld flavors.
  7. 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.
  8. Optional richness. If using cheddar, stir it in now until melted and smooth. Remove the bay leaf.
  9. 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.