Ham and Corn Chowder with Potatoes Recipe

Introduction

Ham and Corn Chowder with Potato is a comforting and hearty soup perfect for chilly days. This creamy chowder combines tender potatoes, sweet corn, and savory ham for a satisfying meal that’s easy to make and full of flavor.

Ingredients

• 1 1/2 cups ham, roughly chopped
• 1/2 tbsp olive oil
• 3 tbsp butter
• 1 garlic clove, minced
• 1 small onion, diced (or half large onion, yellow, brown, or white)
• 2 potatoes, peeled and diced into 8mm (1/3″) cubes
• 1 1/2 cups frozen corn (or drained canned corn)
• 5 tbsp flour
• 2 cups milk (low fat or full fat)
• 1 cup chicken stock
• 1 1/2 – 2 cups water
• 1 1/2 tsp fresh thyme leaves (or 1 tsp dried thyme), plus extra for garnish
• 1/2 tsp salt
• Black pepper

Instructions

1. Step 1: Melt the butter in a large saucepan over medium heat.
2. Step 2: Add the diced onion and minced garlic, sauté for 5 minutes until translucent without browning the onion.
3. Step 3: Stir in the flour and whisk until combined with the butter. Pour in 1 cup of milk and whisk until the mixture begins to thicken, about 1 1/2 minutes. Add the remaining 1 cup of milk and continue whisking until thickened, around 1 to 1 1/2 minutes. Then add the chicken stock and 1 1/2 cups of water, whisking until fully blended.
4. Step 4: Increase the heat to medium-high and add the diced potatoes. Cook for 10 to 12 minutes, whisking regularly to prevent sticking. The soup will thicken during this time. If it gets too thick before the potatoes are tender, add up to 1/2 cup more water.
5. Step 5: Just before the potatoes finish cooking, add the corn to heat through.
6. Step 6: While the potatoes cook, heat olive oil in a small frying pan over high heat. Add the ham and sauté for 1 to 2 minutes until nicely browned. Remove the pan from heat and set aside.
7. Step 7: When the potatoes are tender but still holding shape, remove the soup from heat. Stir in most of the thyme leaves and the browned ham, reserving some for garnish.
8. Step 8: Adjust the soup’s thickness if desired by adding water or milk. Season with salt and about 5 grinds of black pepper, then taste and adjust seasoning if needed.
9. Step 9: Serve the chowder hot, garnished with the remaining thyme leaves and ham.

Tips & Variations

• Use smoked ham for a deeper, smoky flavor that complements the sweetness of the corn.
• Substitute creamed corn for a creamier texture.
• Add diced celery or carrots with the onion for extra vegetables and flavor.
• If you like a thicker chowder, mash some of the cooked potatoes against the side of the pan before adding the corn.
• Use vegetable stock instead of chicken stock to make the chowder suitable for vegetarians (omit the ham or use smoked tofu).

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or water if the chowder has thickened too much. This chowder can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen or canned?

Yes, fresh corn kernels can be used. Add them in step 5 to heat through just like frozen or canned corn.

Is it possible to make this chowder dairy-free?

Absolutely. Substitute the milk and butter with dairy-free alternatives such as almond milk and olive oil or a vegan butter substitute. Use a vegetable stock to keep the flavor balanced.

Ham and Corn Chowder with Potatoes Recipe

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4.9 from 71 reviews

A comforting and hearty Ham and Corn Chowder with Potato, featuring tender ham, sweet corn, and diced potatoes simmered in a creamy, thyme-infused broth. This easy stovetop recipe is perfect for a warming meal any day of the week.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 cups ham, roughly chopped
• 1/2 tbsp olive oil
• 3 tbsp butter
• 1 garlic clove, minced
• 1 small onion, diced (yellow, brown or white)
• 2 potatoes, peeled and diced into 8mm (1/3″) cubes
• 1 1/2 cups frozen corn (or drained canned corn)
• 5 tbsp flour
• 2 cups milk (low fat or full fat)
• 1 cup chicken stock
• 1 1/2 – 2 cups water
• 1 1/2 tsp fresh thyme leaves (or 1 tsp dried thyme), plus extra for garnish
• 1/2 tsp salt
• Black pepper, approximately 5 grinds

Instructions

1. Melt Butter and Sauté Aromatics: Melt the butter in a large saucepan over medium heat. Add the diced onion and minced garlic, and sauté for about 5 minutes until translucent, ensuring the onion doesn’t brown to keep a sweet flavor base.
2. Create Roux and Add Milk: Stir in the flour and whisk until fully incorporated into the butter. Gradually pour in 1 cup of milk while whisking continuously until the mixture thickens, about 1 1/2 minutes. Then add the remaining cup of milk and continue whisking until it thickens further, around 1 to 1 1/2 minutes.
3. Add Stock and Water: Pour in the chicken stock and 1 1/2 cups of water, whisking to combine everything smoothly for the chowder base.
4. Cook Potatoes: Increase the heat to medium-high and add the diced potatoes to the soup. Cook for 10 to 12 minutes, whisking regularly to prevent sticking and to encourage thickening. Add the remaining 1/2 cup of water if the mixture becomes too thick before the potatoes are tender but still hold shape.
5. Add Corn: Just as the potatoes near tenderness, stir in the corn to heat through without overcooking.
6. Brown the Ham: While the potatoes cook, heat olive oil in a small frying pan over high heat. Add the chopped ham and sauté for 1-2 minutes until it is nicely browned, then remove from heat and set aside.
7. Combine Ham and Thyme: When the potatoes are cooked to tender but firm, remove the soup from heat and stir in most of the fresh thyme leaves and browned ham, reserving some for garnish.
8. Adjust Consistency and Season: If the chowder is too thick, adjust by adding more water or milk to your preferred consistency. Stir in the salt and about 5 grinds of black pepper. Taste and adjust seasoning as needed.
9. Serve: Ladle the chowder into bowls and garnish with the remaining thyme leaves and reserved ham for a flavorful presentation.

Notes

• Note 1: Use cooked ham from leftovers or store-bought ham for best flavor and ease.
• Note 2: Dice potatoes into uniform cubes for even cooking and texture.
• Note 3: Stir often while potatoes cook to prevent the soup from sticking and promote even thickening.
• Note 4: Browning the ham adds depth of flavor and texture to the chowder.

Keywords: ham chowder, corn chowder, potato chowder, creamy soup, stovetop chowder, easy soup recipe, comfort food