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
Scale
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.
