Ham and Potato Corn Chowder

This traditional recipe has been around for a long time, and chowders are always popular because they’re so robust and filling. Grandpa used to make this one every week during the fall and winter, and we never got tired of it. It’s impossible to get tired of such a hearty and flavor-packed dish.

The combination of ham, potatoes, and corn makes for a delicious and nutritious meal that is sure to satisfy.

A chowder is a kind of soup but one that’s thickened with potatoes, crackers or similar. It’s heartier than a broth, bisque or consommé, and is often served as the main course rather than an appetizer, as with lighter soup varieties. This one is made with ham, potato and corn, and it’s creamy and delicious.

You will see there are quite a few ingredients in this chowder but don’t worry because they are mostly items you’ll already have on hand. And whatever you don’t have you can easily grab from any decent grocery store.

This chowder is perfect for a cold night, or as a side dish to accompany any meal.

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Best potatoes for Ham and Potato Corn Chowder

This delicious chowder recipe is thick, rich and oh so delicious. It’s a family tradition for some and, with a flavor this amazing, there’s no wonder!

How to Serve It:

Ladle the soup into bowl while still hot and serve right away.

Can You Make It Ahead?

Yes, you can make chowder in advance if you like, and then heat it back up gently.

Ingredients:

• Celery
• Ham
• Milk
• Bacon
• Salt and pepper
• Onion
• Butter
• All-purpose flour
• Bay leaf
• Oregano
• Red onions
• Chicken broth
• Green onions
• Carrots
• Dried thyme
• Sour cream or heavy whipping cream
• Corn fresh or frozen

How to make Ham and Potato Corn Chowder:

Step 1. Add 1 Tbsp butter, carrot, celery, and onion to a pot over medium heat, and saute until softened. 

Step 2. Mix in the chicken broth, potatoes, thyme, bay leaf, and oregano. 

Step 3. Season with salt and pepper to taste. 

Step 4. Bring to a boil, and then reduce the heat to medium-low. 

Step 5. Cover, and simmer for 15 minutes, or until the potatoes have become tender. 

Step 6. Mix in the corn and ham, and simmer for another 5 minutes. 

Step 7. In a separate pot, heat the remaining 4 Tbsp of butter over medium heat. 

Step 8. Stir in the flour until well combined. 

Step 9. Whisk the milk into the flour mixture, and simmer until thickened. 

Step 10. Remove the mixture from the heat, and stir in the sour cream or heavy whipping cream. 

Step 11. Blend the milk mixture into the soup, and serve garnished with bacon and green onions.

You’re going to love this thick, rich chowder, bursting with meaty flavor as well as vegetables. It’s rich and creamy, and great served with crusty bread to mop up every last tasty bit.

Ham and Potato Corn Chowder

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6

This Ham and Potato Corn Chowder is a hearty and comforting meal that is sure to please everyone in the family. It is easy to make and is packed with flavor, making it a great choice for a quick dinner or a cozy night in. The combination of ham, potatoes, and corn makes for a delicious and nutritious meal that is sure to satisfy.

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Ingredients 

• 2 Stalks Celery, chopped
• 2 C. Cooked ham , diced
• 3 C. Milk
• 6 Slices Bacon , cooked and crumbled
• Salt and pepper to taste
• 1 Onion , chopped
• 5 ½ Tbsp. Butter , divided
• ⅓ C. All purpose flour
• 1 Bay leaf
• ¾ tsp. Oregano
• 5 Red onions, Medium, cubed
• 2 Cans Chicken broth , 14.5 oz. each
• Green onions , chopped for garnish
• 2 Carrots , peeled and diced
• ½ tsp. Dried thyme
• ½ C. Sour cream , or heavy whipping cream
• 2 C. Corn , fresh or frozen

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Instructions

• Add 1 Tbsp butter, carrot, celery and onion to a pot over medium heat, and saute until softened.
• Mix in the chicken broth, potatoes, thyme, bay leaf and oregano.
• Season with salt and pepper to taste.
• Bring to a boil, and then reduce the heat to medium low.
• Cover, and simmer for 15 minutes, or until the potatoes have become tender.
• Mix in the corn and ham, and simmer for another 5 minutes.
• In a separate pot, heat the remaining 4 Tbsp of butter over medium heat.
• Stir in the flour until well combined.
• Whisk the milk into the flour mixture, and simmer until thickened.
• Remove the mixture from the heat, and stir in the sour cream or heavy whipping cream.
• Blend the milk mixture into the soup, and serve garnished with bacon and green onions.

Nutrition

Calories: 1111kcal | Carbohydrates: 30g | Protein: 27g | Fat: 99g | Saturated Fat: 15g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 53g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 357mg | Potassium: 748mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3763IU | Vitamin C: 10mg | Calcium: 249mg | Iron: 4mg

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Storage Instructions:

Keep leftover chowder in an airtight container and eat within a couple of days.

Variations and Substitutions:

Use heavy cream instead of sour cream if you want, or swap the chives for green onions.

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Creamy Italian Sausage and Potato Soup – Try it, and you’ll love it!