If you’re craving something truly comforting and packed with flavor, this Creamy Ham, Potatoes, and Corn Chowder Recipe is your new best friend on chilly evenings. Imagine tender chunks of smoky ham mingling with velvety potatoes and naturally sweet corn, all swimming in a rich, creamy broth that hugs every spoonful just right. It’s the kind of dish that wraps you in warmth, feels like a big cozy hug, and makes any day instantly better. Whether you’re making this for a family dinner or a casual gathering with friends, it’s guaranteed to be a crowd-pleaser that’s both hearty and satisfying.
Ingredients You’ll Need
To make this chowder sing, you’ll want to gather a handful of simple, wholesome ingredients that each bring something special to the table. From smoky bacon to sweet corn and luscious cream, every component plays a key role in creating the perfect balance of texture and flavor.
- Frozen sweet corn kernels: Add natural sweetness and delightful texture with every bite.
- Smoked ham: Chopped into bite-sized pieces for savory, smoky goodness throughout.
- Bacon strips: Cut into small segments and cooked crisp to lend smoky crunch and flavor depth.
- Yellow onion: Finely diced to bring subtle sweetness and aroma.
- Russet potatoes: Peeled and cubed for hearty, creamy body.
- Celery stalks: Finely chopped for freshness and a slight crunch.
- Low-sodium chicken broth: Creates a flavorful base without overpowering the other ingredients.
- Heavy cream: Makes the chowder wonderfully creamy and indulgent.
- All-purpose flour: Perfect for thickening the chowder to the ideal consistency.
- Garlic cloves: Minced or pressed to add a subtle kick of aromatic depth.
- Italian herb blend: Adds warmth and complexity with every spoonful.
- Ground cayenne (optional): A pinch to bring a gentle, teasing heat for those who like a little spice.
- Salt and freshly ground black pepper: To season perfectly at the end.
How to Make Creamy Ham, Potatoes, and Corn Chowder Recipe
Step 1: Crisp the Bacon
Start by slicing the bacon into small bits and placing them in a large soup pot over medium-high heat. Let it cook for about 10 minutes until the bacon is browned and crispy. This step not only provides delicious crispy bits to finish the chowder with but also yields flavorful rendered fat, which will be the perfect base to sauté your veggies in.
Step 2: Prep Your Veggies and Ham
While the bacon is crisping up, chop your onion, celery, ham, and potatoes into the specified sizes. Having everything ready to go ensures a smooth cooking process and lets you focus on building layers of flavor.
Step 3: Sauté the Aromatics
Once the bacon is done, transfer the crisp pieces to a paper towel-lined plate to drain, then keep the bacon fat in the pot. Toss in the diced onion and celery, and sauté them gently for about 5 minutes until they become tender and release their wonderful aroma. This step infuses the base with essential savory notes.
Step 4: Make the Roux
Sprinkle the flour over the softened vegetables, add the minced garlic, and stir continuously for about 1 minute. This creates a smooth roux that will thicken the chowder beautifully while cooking out the raw flour taste.
Step 5: Add the Broth and Build the Base
Gradually pour in the chicken broth while stirring constantly to fully incorporate the roux without lumps. Make sure to scrape the bottom of the pot to lift any flavorful browned bits left by the bacon and veggies – it all adds character to your chowder.
Step 6: Bring It All Together
Pour in the heavy cream, then add the sweet corn, chopped ham, cubed potatoes, Italian herb blend, and a small pinch of cayenne if you want a little gentle heat. Stir in most of the cooked bacon, reserving some for garnish. Turn the heat to high and bring everything to a boil.
Step 7: Simmer Until Perfect
Once boiling, reduce the heat to a gentle simmer and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking. This simmer time allows the flavors to marry and the chowder to thicken up beautifully.
Step 8: Season and Serve
Give your chowder a taste and add salt and pepper as needed. Ladle into bowls, garnish with the reserved crispy bacon bits, and serve piping hot for an unforgettable comfort food experience.
How to Serve Creamy Ham, Potatoes, and Corn Chowder Recipe
Garnishes
Simple garnishes elevate this chowder wonderfully. A sprinkle of crisp bacon bits adds a satisfying crunch, while a few fresh chopped chives or parsley infuse a fresh, vibrant touch. A dollop of sour cream or shredded sharp cheddar can also add tasty creaminess and tang.
Side Dishes
Since this chowder is already hearty, pair it with crisp green salads dressed lightly with vinaigrette to brighten the meal. Buttery crusty bread or warm biscuits are ideal for sopping up every last creamy drop. For a cozy dinner, roasted vegetables or simple steamed greens also complement the flavors nicely.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out bread bowls for an edible container. Or try layering it in clear glass mugs with a sprinkle of cheddar and bacon on top to showcase the beautiful colors and textures. Making individual portions in small ramekins and broiling with a breadcrumb cheese topping results in an elegant, gratin-style finish.
Make Ahead and Storage
Storing Leftovers
This chowder keeps wonderfully in the fridge for up to 3-4 days. Store it in an airtight container to maintain freshness and flavors. When ready to enjoy again, the cream and starch in the potatoes will have thickened the chowder even more, making it perfect for reheating.
Freezing
You can freeze the chowder, but be mindful that potatoes and cream-based soups might change texture slightly after freezing. For best results, freeze in portions using freezer-safe containers and consume within 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat your chowder slowly over low to medium heat on the stovetop, stirring frequently to prevent scorching. If it’s too thick, thin it out with a splash of milk or broth. Avoid boiling, as that can cause the cream to separate. A gentle warm-up will bring back all the cozy, comforting flavors beautifully.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn is fantastic in this chowder when in season. Just cut the kernels off the cob and add them in the same way. They’ll provide a slightly sweeter and crisper texture that’s delightful.
What other meats can I use if I don’t have ham?
If you don’t have ham on hand, smoked sausage or cooked bacon can work well to maintain the smoky, savory flavors. Just adjust the quantity to your taste and preference.
Is it possible to make this chowder dairy-free?
You can swap the heavy cream with full-fat coconut milk or a dairy-free cream alternative, but keep in mind the flavor and texture might differ slightly. For thickening, cornstarch can be a good substitute for flour.
How thick should the chowder be?
The ideal chowder is luxuriously thick but still spoonable. It should coat the back of a spoon without being as dense as mashed potatoes. If it thickens too much after cooling, just thin with broth or milk when reheating.
Can I prepare this chowder in a slow cooker?
Yes! You can sauté the bacon and veggies first, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add the cream and corn towards the end to keep their freshness and creaminess intact.
Final Thoughts
If you’re looking for a recipe that feels like home in a bowl, the Creamy Ham, Potatoes, and Corn Chowder Recipe is a must-try. It balances smoky, sweet, and creamy elements perfectly while delivering pure comfort one spoonful at a time. I promise once you make this, it’ll become your go-to whenever you want to cozy up and indulge in something truly delicious.
Print
Creamy Ham, Potatoes, and Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Ham Potato Corn Chowder is the perfect comfort food for cozy evenings. Featuring tender potatoes, smoky ham, crispy bacon, sweet corn, and a rich, creamy broth, this hearty soup comes together quickly for a satisfying meal that warms you from the inside out.
Ingredients
Meat and Dairy
- 1 pound smoked ham, chopped into bite-sized pieces
- 4 strips bacon, cut into small segments
- 1 cup heavy cream
Vegetables
- 2 cups frozen sweet corn kernels
- 1/2 medium yellow onion, finely diced
- 2 large russet potatoes, peeled and cubed
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced or pressed
Pantry and Spices
- 4 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 1/4 teaspoon Italian herb blend
- A small pinch ground cayenne (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Cook Bacon: Slice bacon into small bits and place them in a large soup pot. Cook over medium-high heat until browned and crisp, roughly 10 minutes. This step renders the fat and crisps the bacon, adding deep flavor to the chowder.
- Prepare Vegetables and Ham: While the bacon is cooking, chop the onion, celery, ham, and potatoes. Set these aside to streamline the next steps.
- Remove Bacon and Retain Fat: Transfer the crisped bacon pieces to a plate lined with paper towels to drain. Keep the rendered bacon fat in the pot as it will be the base for sautéing the vegetables.
- Sauté Aromatics: Add the diced onion and celery into the pot with the bacon drippings. Sauté for about 5 minutes until they are tender and aromatic, creating the flavor foundation of the chowder.
- Make Roux: Sprinkle in the flour and add the minced garlic to the pot. Stir continuously for one minute to cook the flour and form a smooth roux, which will thicken the chowder.
- Add Broth: Gradually pour in the chicken broth while stirring constantly. This dissolves the roux evenly and lifts any flavorful browned bits from the bottom of the pot.
- Add Remaining Ingredients: Stir in the heavy cream, corn, chopped ham, diced potatoes, Italian herb blend, and cayenne pepper if using. Add most of the cooked bacon now, reserving some for garnish.
- Simmer the Chowder: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender, stirring occasionally to prevent sticking.
- Season and Serve: Taste the chowder and adjust seasoning with salt and pepper as needed. Serve hot in bowls, garnished with the reserved crispy bacon for extra texture and flavor.
Notes
- For a thicker chowder, reduce the chicken broth slightly or add an additional tablespoon of flour during the roux step.
- The cayenne pepper is optional; adjust to your preferred level of heat or omit for a milder chowder.
- Use low-sodium chicken broth to better control the salt level in the chowder.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop to prevent curdling of the cream.
- This chowder freezes well; thaw overnight in the refrigerator before reheating.
