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I don’t know about you, but the minute the air turns crisp—or honestly, the minute I’ve had one of those days—I start thinking about chowder. Not a delicate little broth situation. I mean the kind of soup you can practically stand a spoon up in. The kind that makes the kitchen smell like something good is happening, even if your day has been a bit of a mess.

This Ham and Potato Corn Chowder is exactly that.

The first time I made it, it was born out of necessity: a container of leftover ham from Sunday dinner, a few potatoes rolling around in the pantry, and a bag of corn in the freezer that I kept meaning to use “someday.” You know how that goes. I started chopping, threw everything into one big pot, and within the hour we were sitting down with steaming bowls and that quiet, happy feeling you get when dinner turns out better than you expected.

Now it’s a regular in our rotation. It’s creamy without being too heavy, hearty without being fussy, and it has that sweet-savory thing going on that keeps you taking “just one more bite.” And if you’ve got picky eaters? This one usually slides right past the complaints. Potatoes, corn, ham… it’s familiar, but still special.

Let me show you how I make it, plus a handful of tweaks for when you want it cheesier, spicier, or even a little more “seafood shack” without leaving your kitchen.

Why You’ll Love This Chowder

Comfort in a bowl: creamy, warm, and satisfying in the way only chowder can be
Big flavor, simple steps: one pot, straightforward ingredients, no drama
Perfect use for leftover ham: especially after holidays or Sunday supper
Done in under an hour: weeknight-friendly, but still feels like real cooking
Flexible recipe: make it cheesy, spicy, lighter, or loaded with extra veggies

Ingredient Notes (and the little tips that make it taste “finished”)

Here’s the thing about chowder: it’s not complicated, but the balance matters. A few small choices make the difference between “nice soup” and “wow, what’s in this?”

Butter or oil

I almost always start with butter because the flavor is just richer. But if you’re out, olive oil works fine.

If you use oil, you might want to add a tiny knob of butter later for that classic chowder taste.

Onion, carrots, celery

This trio is the base of so many good soups for a reason. When you sauté them, they create a gentle sweetness and depth.

Tip: Take your time here. If you rush the veggies, the chowder tastes flatter. Eight to ten minutes feels long, but it’s worth it.

Garlic + thyme

Garlic brings warmth. Thyme makes it taste like you knew what you were doing (even if you were winging it).

Swap: rosemary (use less—it’s strong), Italian seasoning, or a pinch of poultry seasoning.

Flour

Flour thickens the chowder into that cozy, creamy consistency.

Gluten-free option: rice flour works, or you can skip flour and thicken by mashing some potatoes at the end (more on that below).

Broth

If you’ve got ham broth (from a ham bone or a simmered ham hock), it’s amazing. But chicken broth is perfectly good.

Low-sodium broth is smart if your ham is salty.

Milk

Whole milk gives the best texture, but 2% works too.

Oat milk: unsweetened can work, but choose a plain one. Avoid vanilla-flavored (ask me how I know…).
Want it extra rich? A splash of half-and-half at the end is lovely.

Potatoes

Chowder’s best friend. I love Yukon Golds because they’re naturally buttery and hold their shape.

Russets will break down more (not a bad thing—they help thicken), but they can turn a little mushy if overcooked.
Red potatoes hold shape well, just slightly firmer.

Ham

Leftover ham is the star. Just taste it first. Some ham is mild, some is salty enough to make you thirsty for two days.

Tip: If your ham is very salty, rinse the diced pieces quickly and pat dry. Sounds odd, but it helps.

Corn

Fresh, frozen, canned—use what you’ve got.

Frozen corn has great “pop.”
Canned is super convenient (just drain it).
Fresh is wonderful in summer, especially if you cut it off the cob.

Salt and pepper

Go easy on salt until the end. Ham and broth can both bring salt, and you don’t want to overshoot it.

Step-by-Step: Let’s Cook This Chowder

This is a one-pot situation, and that’s part of the charm. Less cleanup, more cozy.

1) Sauté the veggies

Grab a big pot—Dutch oven, soup pot, whatever you love.

Melt butter (or heat oil) over medium heat. Add your onion, carrots, and celery with a pinch of salt.

Cook for 8–10 minutes, stirring now and then, until everything is softened and smells like the beginning of dinner.

Don’t skip this part: This step builds the base flavor. If you stop too early, the chowder tastes like ingredients floating in milk. If you let them soften properly, it tastes like a recipe you’ve made for years.

2) Add garlic and thyme

Stir in the garlic and thyme and cook for about 1 minute, just until fragrant.

You’ll smell it right away—that warm, cozy scent. That’s when you know you’re on the right track.

3) Sprinkle in flour (and cook it off)

Sprinkle the flour over the veggies and stir well so everything gets coated.

Cook for 2–3 minutes, stirring. You’re taking the raw edge off the flour and letting it toast slightly. It should look a bit golden and paste-like.

If it starts sticking, just lower the heat a touch and keep stirring. No panic.

4) Add broth and milk, then potatoes

Slowly pour in the broth, stirring as you go. This helps avoid lumps and gets all the tasty browned bits off the bottom of the pot.

Then pour in the milk.

Add your diced potatoes and bring everything up to a gentle boil, then reduce to a simmer.

Simmer for 10–12 minutes, or until the potatoes are fork-tender.

Helpful aside: Keep it at a gentle simmer, not a rolling boil. Milk-based soups can get a little temperamental if they boil hard. We want calm, not chaos.

5) Add ham and corn

Once the potatoes are tender, stir in the diced ham and corn.

Simmer 3–5 minutes, just until warmed through.

Now taste it. Add pepper (I’m generous with pepper here), and only then add salt if it truly needs it.

6) Optional: make it extra thick and chowder-y

If you like chowder thicker, you’ve got two easy options:

Mash a few potatoes: Use the back of a spoon to mash some potato pieces against the side of the pot. This thickens naturally without extra flour.
Add a splash of half-and-half: Not for thickening exactly, but it makes the texture feel richer and smoother.

Serving Suggestions (the cozy extras)

Chowder is already comforting, but the sides make it feel like an occasion.

Crusty bread is basically required. It’s not negotiable in my house.
Simple green salad is a nice fresh balance if you want something crisp on the side.
Cornbread or cheddar biscuits turn this into full-on comfort-food territory.
For toppings:
- shredded cheddar
- chopped green onions
- a few oyster crackers (old-school, but so good)
- a little hot sauce if you like a kick

And if you’re eating leftovers for lunch the next day? A sprinkle of cheese on top before reheating is one of those small joys.

Variations and Flavor Twists (because sometimes you want to play)

This chowder is flexible, which is my favorite kind of recipe. It’s like a good sweater—dependable, but you can dress it up.

Cheesy chowder

Stir in 1 cup shredded sharp cheddar or Monterey Jack at the end, off heat, until melted.

Tip: Grate your own cheese if you can. Pre-shredded works, but it can melt a little grainy because of anti-caking agents.

Spicy version

Add a pinch of cayenne, a few shakes of smoked paprika, or chopped jalapeños with the veggies.

A little heat plus sweet corn is such a good combo.

Seafood-ish chowder

Swap ham for:

shrimp (add near the end, just until pink)
crab (stir in at the end)
clams (with a splash of clam juice if you’re leaning classic)

If you go seafood, consider adding a tiny splash of lemon juice at the end to brighten it.

Vegetable-packed

Add:

chopped bell pepper with the carrots/celery
a few handfuls of spinach at the end
zucchini diced small (add with potatoes)

Lighter version

Use:

oil instead of butter
2% milk instead of whole
and lean ham

You’ll still get that cozy flavor, just a bit lighter on the spoon.

No flour thickener

If you’d rather skip flour altogether, do this:

simmer potatoes until very tender
mash some of them right in the pot
That starch thickens the broth beautifully.

Storage and Reheating (keeping it creamy, not weird)

Fridge

Let chowder cool, then store in a covered container for up to 3 days.

Reheating

Warm it slowly on the stove over low heat, stirring often. Gentle heat keeps milk-based soups from separating.

Microwave works too—just do it in short bursts and stir between.

Freezing

If you want to freeze it, here’s the truth: dairy-based chowders can get grainy after freezing.

The best method:

make the chowder without milk
freeze the base up to 3 months
add the milk (or cream) when reheating

It’s an easy workaround and the texture stays much nicer.

A Warm Little Goodbye

This is the kind of chowder you make once and then keep tucked in your back pocket for the rest of winter—and honestly, for those chilly spring nights too, when you thought you were done with soup season but your body says otherwise.

If you try this Ham and Potato Corn Chowder, tell me how you served it. Bread? Cornbread? Cheddar biscuits? Did you add cheese, spice, seafood… or keep it classic and cozy?