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–+ servings

Ham and Potato Corn Chowder

This creamy, cozy chowder blends tender Yukon Gold potatoes, sweet corn, and savory ham in a comforting, one-pot meal. Perfect for chilly evenings or using up leftovers, it comes together in under an hour and delivers big flavor with minimal fuss.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Comfort Food, Meal Prep, One-Pot Meals, Soup, Weeknight Dinner
Cuisine American
Servings 6
Calories 420 kcal

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.

Notes

For freezing, prepare the chowder without milk. Add dairy when reheating for best texture. For a cheesy twist, stir in a cup of sharp cheddar at the end.

Nutrition

Calories: 420kcal
Keyword chowder, corn, fall recipes, leftover ham, potato soup
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