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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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
Serving: 1servingCalories: 305kcalCarbohydrates: 35gProtein: 14gFat: 11gSaturated Fat: 5.7gTrans Fat: 0.1gCholesterol: 43mgSodium: 1117mgFiber: 2.5gSugar: 5.7g
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