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–+ servings
Ham and Potato Corn Chowder

Delicious Ham and Potato Corn Chowder: Cozy Family Comfort

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Whip up this delightful Ham and Potato Corn Chowder in just 30 minutes for a comforting family meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 6 slices Bacon Adds smokiness and flavor; substitute with turkey bacon for a lighter option.
  • 1 medium Onion Use yellow or sweet onion for extra sweetness.
  • 2 stalks Celery Omit if needed; opt for carrots instead.
  • 1/4 cup All-Purpose Flour For gluten-free, use cornstarch or a gluten-free flour blend.
  • 2 cloves Garlic Minced; in a pinch, use garlic powder (1/4 teaspoon) instead.
  • 4 cups Chicken Broth Swap for vegetable broth to make it vegetarian.
  • 1 cup Heavy Cream For a lighter twist, consider half-and-half or plant-based milk.
  • 2 cups Frozen Corn Feel free to use fresh or canned corn as well.
  • 2 cups Smoked Ham Leftover glazed ham is perfect for the best flavor.
  • 2 medium Russet Potatoes Yukon Gold works wonderfully for a creamier texture.
  • 1 teaspoon Italian Seasoning Substitute with fresh herbs like thyme or parsley for brightness.
  • 1/4 teaspoon Cayenne Pepper Optional; omit for a milder flavor if preferred.
  • to taste Salt Essential for seasoning; adjust to taste before serving.
  • to taste Pepper Essential for seasoning; adjust to taste before serving.

Equipment

  • large pot

Method
 

Cooking Instructions
  1. In a large pot, heat over medium-high heat and add sliced bacon. Cook for about 10 minutes until crispy, then transfer to a plate lined with paper towels, leaving drippings in the pot.
  2. Chop onion, celery, and potatoes into small pieces and dice the ham.
  3. Add chopped onion and celery to the pot, stirring frequently. Sauté for about 5 minutes until soft and fragrant.
  4. Stir in the all-purpose flour and minced garlic, cooking for about 1 minute to form a roux.
  5. Gradually pour in the chicken broth, whisking continuously to dissolve the flour and prevent lumps.
  6. Add heavy cream, frozen corn, chopped ham, and diced potatoes along with Italian seasoning and cayenne pepper. Stir well, then reduce heat.
  7. Bring chowder to a gentle boil, then cover partially and simmer for 15-20 minutes until potatoes are tender.
  8. Taste and season with salt and pepper. Serve hot, garnished with crispy bacon pieces.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

This chowder keeps well for up to 3 days in the fridge and can be frozen for up to 2 months. Reheat gently on the stove, adding broth or water to adjust consistency if needed.

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