There’s something special about a big, hearty bowl of chowder on a chilly evening. I can’t even count the number of times my family has come bustling into the kitchen, cheeks flushed from the cold, noses pink, and immediately asked what was for dinner. The second they catch a whiff of savory ham, sweet corn, and potatoes simmering away, I know everyone’s going to sit down at the table in record time. This Ham and Potato Corn Chowder is one of those meals that just brings everyone together—no fuss, no fancy ingredients, just real comfort food that fills your belly and warms your soul.
When I was growing up, chowder was the go-to whenever we needed to stretch leftovers into something new and delicious. My mom would dig out bits of ham from last night’s roast, maybe some vegetables from the crisper drawer, and toss it all together in a big pot with potatoes and whatever broth we had on hand. The result was always thick, creamy, and so satisfying. I learned pretty early that a good chowder isn’t about strict rules or complicated steps—it’s about using what you have and making it taste like home.
Now, I make this easy Ham and Potato Corn Chowder for my own family, and it’s become one of our weeknight staples. The beauty of this recipe is its simplicity: just a handful of pantry staples, a little bit of chopping, and half an hour later you’ve got a meal that’s both filling and packed with flavor. I love how the smoky ham, sweet corn, and creamy potatoes come together in every bite. Plus, it’s a great way to use up leftover ham after the holidays, or just whenever you’re craving something cozy.
If you’re new to making chowder, don’t stress! This recipe is perfect for beginners and busy cooks alike. You don’t need any special equipment—just a good-sized pot and your favorite wooden spoon. And the best part? You can easily tweak the ingredients to suit your family’s tastes or whatever’s in your fridge. This ham and potato corn chowder has saved many a weeknight dinner in our house, and I hope it’ll do the same for you. So, grab your apron and let’s get cooking—there’s a bowl of pure comfort waiting just around the corner!
How to Make Ham and Potato Corn Chowder
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Ingredients
- 3 tablespoons oil or butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup flour (or rice flour for gluten-free)
- 2 cups ham broth or chicken broth
- 2 cups milk (or heavy cream)
- 1 1/2 pounds potatoes, diced small (peeling is optional)
- 8 ounces ham, diced
- 1 cup corn
- Salt and pepper to taste
Directions
- Start by heating the oil or butter in a large pot over medium-high heat. Add the diced onion, carrots, and celery, and cook for about 8 to 10 minutes until the vegetables are soft and fragrant.
- Next, toss in the chopped garlic and thyme, followed by the flour. Stir everything together and let it cook for a couple of minutes, just until the flour loses its raw taste and turns a light golden color.
- Slowly pour in the broth, stirring as you go to scrape up any bits from the bottom of the pot. Add the milk and diced potatoes, then crank up the heat to bring it all to a gentle boil.
- Once it’s boiling, reduce the heat and let it simmer uncovered for about 10 to 12 minutes or until the potatoes are fork-tender.
- Stir in the diced ham and corn, and continue to cook for a few more minutes, just until everything is warmed through.
- Give the chowder a taste and season with salt and pepper as needed. Serve hot and enjoy!
No Ham? Try These Easy Substitutes
If you don’t have ham on hand, you can use cooked bacon, turkey, smoked sausage, or even rotisserie chicken for a different twist. For a vegetarian take, skip the meat and add extra veggies like bell peppers, peas, or mushrooms. Almond or oat milk works as a dairy-free option, and you can swap out regular flour for a gluten-free blend.
Best Ways to Store Leftover Ham and Potato Corn Chowder
Let any leftovers cool to room temperature before transferring to airtight containers. This chowder keeps well in the fridge for up to 4 days. If you want to freeze it, leave out the potatoes (they can get mushy) and add them fresh when reheating. To reheat, warm gently on the stove over low heat, stirring occasionally.
Perfect Pairings for Ham and Potato Corn Chowder
This chowder is perfect with a hunk of crusty bread or homemade biscuits for dipping. For something lighter, try serving it with a crisp green salad or roasted vegetables. A sprinkle of fresh herbs like parsley or chives on top adds a pop of color and freshness. If you want to round out the meal, pair with a glass of chilled white wine or sparkling apple cider.
Pro Tips for the Perfect Chowder
Cut your potatoes into small, uniform cubes so they cook evenly and quickly. Don’t rush the sautéing step—letting the vegetables soften and caramelize a bit adds loads of flavor. If you like a thicker chowder, mash a few of the potatoes right in the pot before serving. And don’t forget to taste and adjust seasoning as you go for the best flavor balance.
Adapting Ham and Potato Corn Chowder for Any Season
In summer, toss in fresh sweet corn scraped straight from the cob and tender baby potatoes. Fall and winter are perfect for using root veggies like parsnips or turnips for extra heartiness. In spring, try adding a handful of chopped asparagus or fresh peas for a pop of color and flavor.
FAQs:
Can I make this chowder ahead of time?
Yes, you can definitely prepare this chowder in advance. In fact, the flavors often deepen after a night in the fridge. Just store it in an airtight container and reheat gently on the stove, stirring occasionally and adding a splash of broth or milk if it thickens too much.
Is this chowder gluten-free?
It’s easy to make this chowder gluten-free by swapping regular flour for rice flour or a gluten-free all-purpose blend. The rest of the ingredients are naturally gluten-free, so you won’t miss out on any flavor or texture with this simple substitution.
How can I make this chowder vegetarian?
To make a vegetarian version, simply leave out the ham and use vegetable broth instead of ham or chicken broth. You can bulk up the soup by adding extra veggies like mushrooms, bell peppers, and peas, or even toss in some white beans for protein and heartiness.
What potatoes work best for this recipe?
Yukon Gold or red potatoes are ideal because they hold their shape well and have a creamy texture. Russet potatoes will break down a bit more, which can help thicken the chowder, but be careful not to overcook them to avoid mushiness.
Can I freeze this chowder?
Yes, you can freeze it, but for best results, do so before adding the potatoes, since they tend to get mushy after thawing. Prepare the base, freeze, and when ready to serve, add freshly cooked diced potatoes during reheating for the best texture.
How do I make the chowder thicker or thinner?
If you prefer a thicker chowder, let it simmer uncovered a bit longer or mash some of the potatoes in the pot. For a thinner consistency, add extra broth or milk until it reaches your desired texture. Adjust seasoning after thinning to keep the flavors balanced.
Ham and Potato Corn Chowder
Equipment
- large saucepan
Ingredients
- 3 tablespoons oil or butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 2 cloves garlic chopped
- 1 teaspoon thyme chopped
- 1/4 cup flour (or rice flour for gluten-free)
- 2 cups ham broth or chicken broth
- 2 cups milk (or heavy cream)
- 1 1/2 pounds potatoes diced small (peeling is optional)
- 8 ounces ham diced
- 1 cup corn
- to taste salt and pepper
Instructions
- In a large saucepan, heat the oil or butter over medium-high heat. Add the diced onions, carrots, and celery, and sauté until everything is tender, which should take around 8 to 10 minutes.
- Next, mix in the chopped garlic, thyme, and flour. Continue to cook this combination for an additional 2 to 3 minutes until the flour is lightly browned.
- Slowly incorporate the broth while stirring to deglaze the bottom of the pan. Then add the milk and diced potatoes. Bring the mixture to a boil, lower the heat, and let it simmer until the potatoes are tender, approximately 10 to 12 minutes.
- Finally, stir in the diced ham and corn, cooking until everything is warmed through. Adjust seasoning with salt and pepper according to your preference.
