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Ham and Potato Corn Chowder

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This creamy Ham and Potato Corn Chowder is the perfect comfort food for chilly days. It’s packed with tender potatoes, sweet corn, and smoky ham—all simmered in a rich, flavorful broth. An easy one-pot meal that’s hearty, satisfying, and a great way to use leftover ham!

Ingredients

Scale

  • 1 tbsp olive oil

  • 1 medium yellow onion, diced

  • 2 cloves garlic, minced

  • 3 cups chicken broth

  • 2 cups peeled and diced potatoes (Yukon Gold or Russet work best)

  • 1 tsp dried thyme

  • ½ tsp black pepper

  • 1 bay leaf

  • 2 cups frozen corn (or fresh corn kernels)

  • 2 cups cooked ham, diced

  • 1 cup heavy cream

  • 2 tbsp all-purpose flour

  • Salt, to taste

  • Optional toppings: shredded cheddar cheese, chopped parsley, crumbled bacon

Instructions

  1. Sauté the aromatics:
    In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook for 4–5 minutes until softened. Add garlic and cook for 1 more minute.

  2. Simmer potatoes:
    Pour in chicken broth, then add diced potatoes, thyme, black pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 10–15 minutes, until potatoes are tender.

  3. Add corn and ham:
    Stir in corn and ham. Let it simmer for another 5 minutes to heat through.

  4. Make it creamy:
    In a small bowl, whisk the flour into the heavy cream until smooth. Slowly stir the cream mixture into the chowder. Cook for 5–7 minutes, stirring frequently, until thickened.

  5. Finish and serve:
    Remove the bay leaf. Taste and adjust seasoning with salt if needed. Ladle into bowls and garnish with optional toppings.

Notes

  • Great use for leftover holiday ham!

  • For a lighter version, use milk instead of cream (but it will be thinner).

  • You can blend part of the soup for a thicker texture if desired.

Find it online: https://ukfinda.com/ham-and-potato-corn-chowder/