Ham and Corn Chowder

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I’ve always believed that there’s something deeply comforting about a warm, creamy bowl of chowder — especially when it’s filled with the hearty, savory flavors of ham and the sweetness of corn. This Ham and Corn Chowder has become one of my go-to recipes on chilly days, when I’m craving something cozy but still satisfying. It’s one of those dishes that fills your kitchen with rich aromas and warms your soul with every spoonful.

The best part? It’s incredibly easy to make. Whether I’m using leftover holiday ham or picking some up just for this, the chowder comes together quickly and makes a complete meal all on its own. The combination of creamy broth, tender potatoes, and pops of sweet corn is pure comfort food bliss. I love topping it off with a bit of fresh parsley and cracked pepper for that final, perfect touch.

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Why You’ll Love This Ham and Corn Chowder

This chowder isn’t just warm and filling—it’s also incredibly versatile. You can make it on the stovetop in under 45 minutes, and it tastes even better the next day. Whether you’re cooking for your family or meal-prepping for the week, this dish delivers every time. The mix of salty ham, creamy potatoes, and juicy corn is irresistible, and it pairs beautifully with everything from a crisp green salad to a crusty loaf of bread.

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What Type of Ham Works Best for Ham and Corn Chowder?

When it comes to making the perfect Ham and Corn Chowder, the ham you choose makes a big difference. I’ve tried everything from leftover holiday ham to deli-sliced versions, and I can confidently say that using thick-cut, fully cooked ham gives the best results. It brings bold, smoky flavor and a satisfying bite. If you’ve got a bone-in ham from a previous meal, even better—you can simmer the bone with the broth for a richer, more savory base.

Avoid overly sweet hams like honey-glazed or brown sugar-cured if you don’t want your chowder leaning toward the sweet side. Smoked or black forest ham provides a balanced, savory flavor that blends perfectly with the creamy chowder.

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Options for Substitutions

One of the reasons I keep coming back to this recipe is how flexible it is. If you’re missing an ingredient, don’t worry—you’ve got options:

• No ham? Use cooked bacon, turkey, or even rotisserie chicken for a protein swap.
• Dairy-free? Substitute the milk or cream with coconut milk or a plain unsweetened almond or oat milk.
• No fresh corn? Frozen or canned corn works just fine—just drain it well if using canned.
• No potatoes? Try using sweet potatoes or cauliflower florets for a different texture and taste.
• Vegetarian option? Skip the ham and use vegetable broth instead of chicken. You can add extra corn or even chickpeas for substance.

This chowder welcomes creativity while still delivering on that warm, creamy comfort we all crave.

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Ingredients for This Ham and Corn Chowder

Each ingredient in this chowder plays a role in building layers of comforting, hearty flavor. Here’s what you’ll need and why it matters:

• Ham
  The star of the dish, ham brings a savory, smoky richness that infuses the chowder with flavor and heartiness.
• Corn
  Sweet, juicy corn kernels balance the saltiness of the ham and give the chowder those delightful pops of texture and flavor.
• Potatoes
  Yukon Gold or Russet potatoes work great here—they soften beautifully and help thicken the soup naturally as they cook.
• Onion
  A finely chopped yellow or white onion creates a flavorful base, offering that mellow sweetness once it’s sautéed.
• Garlic
  Just a couple of cloves add a nice aromatic punch that deepens the overall flavor of the broth.
• Celery
  Adds a subtle crunch and rounds out the flavor profile with its herbaceous bite.
• Chicken broth
  Provides a savory, flavorful base that supports all the other ingredients—choose low sodium if you want more control over saltiness.
• Milk or Cream
  This is what makes the chowder luxuriously creamy. You can use whole milk, half-and-half, or even heavy cream, depending on how rich you want it.
• Butter
  Used to sauté the vegetables, it adds richness and helps bring everything together.
• Flour
  A small amount thickens the broth to give the chowder that signature velvety texture.
• Salt and Pepper
  Essential seasonings that balance all the flavors—adjust to taste, especially depending on how salty your ham is.
• Fresh Parsley (optional)
  Adds a bright finish and a bit of color to the final dish, making it as pretty as it is tasty.

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Step 1: Sauté the Vegetables

Start by melting butter in a large pot over medium heat. Add the chopped onion, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant but not browned.

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Step 2: Add Flour to Thicken

Sprinkle the flour over the sautéed vegetables and stir constantly for 1–2 minutes. This helps create a roux that will thicken the chowder later. Make sure the flour is well incorporated and lightly cooked to avoid a raw flour taste.

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Step 3: Pour in the Broth and Simmer

Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes, bring everything to a boil, then reduce the heat and let it simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.

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Step 4: Stir in the Ham and Corn

Add the chopped ham and corn to the pot. Stir well to combine and allow everything to heat through for about 5 minutes. If you’re using cooked leftover ham, it will just need to warm up.

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Step 5: Add Milk or Cream

Reduce the heat to low, then pour in the milk or cream. Stir gently and let the chowder simmer (do not boil) for another 5–10 minutes until everything is creamy and heated through.

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Step 6: Season and Finish

Taste the chowder and season with salt and freshly cracked black pepper as needed. Garnish with chopped fresh parsley for a pop of color and added flavor.

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How Long to Cook the Ham and Corn Chowder

This chowder is a quick and satisfying dish that comes together in about 40 minutes total:

• Prep Time: 10–15 minutes (chopping vegetables, ham, etc.)
• Cooking Time: 25 minutes
  • 5 minutes to sauté the vegetables
  • 15–20 minutes to simmer the potatoes
  • 5–10 minutes to heat through the ham, corn, and milk/cream

It’s ideal for busy weeknights or when you want a comforting meal without spending hours in the kitchen.

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Tips for Perfect Ham and Corn Chowder

• Cut ingredients evenly: Dice your potatoes and ham into similar-sized cubes for even cooking and a consistent texture in every bite.
• Use starchy potatoes: Yukon Golds or Russets help naturally thicken the soup and break down just enough without turning to mush.
• Don’t skip the roux: Cooking the flour with butter and vegetables ensures your chowder has a silky, lump-free consistency.
• Avoid boiling after adding dairy: Keep the heat low after adding milk or cream to prevent curdling or separating.
• Taste before salting: Ham can be salty, so always taste the chowder at the end before adding more salt.
• Use fresh corn when possible: In summer, fresh corn cut right off the cob adds extra sweetness and texture.
• Garnish smartly: A sprinkle of parsley or chopped green onion gives a fresh, bright finish to this rich dish.
• Let it rest: Like many soups, the flavor deepens after resting. It’s even better the next day!

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Watch Out for These Mistakes While Cooking

Even with a straightforward recipe like Ham and Corn Chowder, a few missteps can impact the final flavor or texture. Keep an eye out for these common errors:

• Overcooking the potatoes
  Boiling too long can cause them to fall apart and turn the chowder into mush. Simmer gently and test for doneness early.
• Adding dairy too early or on high heat
  Milk or cream can curdle if added too soon or cooked at a rolling boil. Always reduce the heat before stirring it in.
• Not adjusting salt levels
  Ham and broth both bring salt, so it’s easy to overdo it. Always taste before seasoning at the end.
• Skipping the roux step
  This step thickens the chowder and gives it that luscious, creamy texture. Don’t rush or skip it.
• Cutting ingredients too large
  Big chunks can take longer to cook and make the texture inconsistent. Aim for even, bite-sized pieces.
• Not letting it rest
  Letting the chowder sit for 5–10 minutes before serving helps all the flavors meld beautifully.
• Neglecting to stir while adding flour or milk
  This can lead to lumps or a grainy texture. Keep things moving during these steps.
• Using overly sweet ham
  Flavored or glazed hams can throw off the savory balance. Stick with smoked or plain cooked ham.

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What to Serve With Ham and Corn Chowder?

This chowder is a hearty meal on its own, but pairing it with a side can make it extra satisfying. Here are eight excellent companions:

Crusty Bread

Warm sourdough or a rustic baguette is perfect for dipping and soaking up every drop of creamy broth.

Garden Salad

A crisp, refreshing side salad with vinaigrette offers a light contrast to the rich chowder.

Cheddar Biscuits

Soft, cheesy biscuits make a comforting and flavorful sidekick to the soup.

Cornbread

Adds a hint of sweetness that echoes the corn in the chowder—especially good with a pat of butter.

Roasted Brussels Sprouts

Their earthy flavor and crispy edges complement the creamy texture of the chowder.

Apple Slices or Slaw

The sweetness and crunch of fresh apple slices or an apple slaw add brightness and balance.

Pickles or Pickled Veggies

The acidity cuts through the richness and refreshes your palate between bites.

White Wine or Apple Cider

A dry white wine or lightly sweet apple cider can enhance the flavors and turn your meal into a cozy evening treat.

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Storage Instructions

Ham and Corn Chowder stores beautifully, making it a great make-ahead option or meal prep hero. Here’s how to keep it fresh:

• Refrigerator:
  Store in an airtight container for up to 4 days. The flavors actually deepen over time, so leftovers taste even better.
• Freezer:
  This chowder can be frozen, but be aware that the texture may change slightly due to the dairy and potatoes. If freezing, let the soup cool completely, then transfer to freezer-safe containers or zip-top bags. It’ll keep for up to 2 months.
• Reheating:
  Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of milk or broth if it’s too thick.

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Estimated Nutrition

Please note that these numbers are approximate and may vary depending on exact ingredients and portions used.

• Calories: ~320 per serving
• Protein: 14–18g
• Fat: 15–20g
• Carbohydrates: 25–30g
• Fiber: 3–4g
• Sugar: 5–6g
• Sodium: 800–1000mg
• Cholesterol: 45–60mg

This chowder is balanced and filling, offering protein from the ham, fiber from the corn and potatoes, and richness from the dairy. For a lighter version, you can reduce the cream and use leaner cuts of ham.

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Frequently Asked Questions

What’s the best way to thicken Ham and Corn Chowder?

The combination of flour and starchy potatoes usually gives the chowder a rich, thick texture. If you’d like it even thicker, you can mash some of the cooked potatoes directly in the pot or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

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Can I make this chowder in advance?

Absolutely! In fact, it tastes even better the next day as the flavors have time to meld. Just store it in the fridge and gently reheat when ready to serve.

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Is this recipe gluten-free?

Not as written, because of the flour used in the roux. However, you can make it gluten-free by substituting the flour with cornstarch or using a gluten-free all-purpose flour blend.

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Can I use canned corn instead of fresh or frozen?

Yes, canned corn works just fine. Just be sure to drain it well before adding it to the chowder.

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How do I make this dairy-free?

Replace the butter with olive oil or a dairy-free alternative, and use unsweetened almond, oat, or coconut milk in place of the cream or milk.

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What kind of potatoes should I use?

Yukon Golds are ideal because they’re creamy and hold their shape well. Russets work too, though they may break down more and make the chowder thicker.

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Can I freeze Ham and Corn Chowder?

Yes, though the texture may change slightly after freezing due to the dairy and potatoes. Freeze in airtight containers for up to 2 months and reheat gently on the stove.

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What if I don’t have chicken broth?

You can substitute vegetable broth or even water in a pinch. Just be sure to season a little more if you’re using water to make up for the missing flavor.

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Conclusion

Ham and Corn Chowder is one of those timeless comfort foods that hits all the right notes—savory, creamy, and just a little sweet from the corn. It’s hearty enough to serve as a full meal and simple enough for weeknight dinners, yet it feels special every time. Whether you’re looking to warm up on a cold evening or use up some leftover ham, this chowder brings big flavor with minimal fuss.

Next, I’ll give you a printable version with exact measurements and instructions so you can keep it on hand anytime that craving strikes.

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