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I don’t know about you, but when the weather turns chilly (or I just need something a little comforting), I always find myself craving a good, hearty bowl of chowder. And this Ham and Potato Corn Chowder? Oh my goodness — it hits every note. Creamy, cozy, savory, and just sweet enough from the corn. It’s one of those soups that makes the whole house smell amazing and keeps everyone coming back for seconds.
I actually whipped this up with leftover ham from Sunday dinner, and now it’s a regular on our dinner rotation. It’s filling without being heavy, and even picky eaters seem to love it (win-win!).
Why You’ll Love It
Soothing and satisfying — like a warm hug in a bowl
Loaded with tender potatoes, smoky ham, and sweet corn
Easy one-pot recipe that’s done in under an hour
Great for leftovers or meal prep
Can be tweaked to fit your mood — cheesy, spicy, even seafood-ish!
What You’ll Need
Butter or oil: I usually go with butter for flavor, but if you’re keeping it light, oil does the trick just fine.
Onion, carrots, celery: This little trio is the foundation for most soups in my kitchen. Sautéing them together smells like the start of something good.
Garlic + thyme: For warmth and just the right touch of earthy goodness.
Flour: Helps thicken things up. (If you need it gluten-free, a little rice flour works.)
Broth: Ham broth is amazing if you’ve got it, but chicken broth works great too.
Milk: Whole milk makes it extra creamy, but 2% or even unsweetened oat milk can work in a pinch.
Potatoes: Any kind will do, but I’m partial to Yukon Golds — they’re buttery and don’t fall apart too easily.
Ham: Diced leftover ham is perfect here — just make sure it’s not too salty.
Corn: Fresh, frozen, or canned — whatever you’ve got on hand.
Salt and pepper: Start light, taste as you go. Especially with salty ham.
Let’s Cook It Up
1. Sauté the veggies
Melt butter (or heat oil) in a big ol’ pot. Toss in your onion, carrots, and celery. Cook ‘em down for 8–10 minutes until they’re soft and everything smells like dinner’s on the way.
2. Add garlic and thyme
Stir in your garlic and thyme — just a minute or so until fragrant. Then sprinkle in the flour and keep stirring for another 2–3 minutes until it turns slightly golden.
3. Pour in broth & milk, add potatoes
Slowly add the broth while stirring (get all the yummy browned bits off the bottom), then pour in the milk. Toss in your diced potatoes. Bring it to a gentle boil, then lower the heat and let it simmer for about 10–12 minutes, until the potatoes are fork-tender.
4. Add the ham and corn
Once the potatoes are ready, stir in the ham and corn. Let it all warm through — just a few minutes more. Taste and season with salt and pepper as needed.
Serving Suggestions
A big ol’ slice of crusty bread is a must — it soaks up every last bit.
Serve with a simple green salad if you’re feeling virtuous.
Or go full cozy and add cheddar biscuits or cornbread on the side.
Leftover chowder? Top it with a little shredded cheese and reheat for lunch the next day. So good.
Storing & Reheating
Fridge: Let the chowder cool down, then store in a covered container for up to 3 days.
Reheat: Warm slowly on the stove over low heat, stirring occasionally so the milk doesn’t separate.
Freezer: Skip the milk if you’re planning to freeze — add it fresh when reheating for best texture. Chowder base (without dairy) freezes beautifully for up to 3 months.
Variations
Cheesy twist: Stir in 1 cup of sharp cheddar or Monterey Jack at the end.
Vegetarian version: Use veggie broth and skip the ham — roasted mushrooms make a great meat-free sub.
Spice it up: A pinch of cayenne or chopped jalapeños add a nice kick.
Seafood chowder: Swap ham for shrimp, crab, or even clams for something different.
Herb swaps: Try rosemary or fresh parsley instead of thyme if that’s what you’ve got on hand.
Final Thoughts
This chowder is the kind of meal you make once and then wonder why you haven’t been making it all along. It’s cozy without being fussy, rich but not heavy, and it hits that perfect spot between homey and satisfying.
Whether you’re ladling it into big bowls on a snowy night or spooning up leftovers at your desk, this Ham and Potato Corn Chowder is pure comfort. Let me know if you make it — and don’t be shy about putting your own twist on it. That’s half the fun.
Ham and Potato Corn Chowder
Ingredients
- 2 tbsp butter or oil if preferred
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 3 tbsp all-purpose flour
- 4 cups chicken broth or ham broth if available
- 2 cups milk whole preferred
- 3 cups Yukon Gold potatoes peeled and diced
- 2 cups diced ham not too salty
- 1½ cups corn kernels fresh, frozen, or canned
- Salt to taste
- Black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook for 8–10 minutes, stirring occasionally, until softened.
- Stir in garlic and thyme; cook for 1 minute until fragrant. Sprinkle in flour and stir for 2–3 minutes until slightly golden.
- Slowly pour in broth, scraping up any bits from the bottom. Add milk and stir until combined. Add potatoes, bring to a gentle boil, then reduce to a simmer for 10–12 minutes until potatoes are fork-tender.
- Stir in ham and corn. Simmer for 5–7 more minutes until heated through. Taste and season with salt and pepper as needed.
- Serve warm with crusty bread or cornbread. Store leftovers in the fridge for up to 3 days.