This ham and corn chowder is a creamy, hearty soup made with smoky ham, sweet corn, and tender potatoes. Convenience ingredients like canned cream-style corn and frozen corn help it come together fast—perfect for busy weeknights.
Jump to:
What’s great about this recipe
- Quick and easy – This chowder comes together fast using a mix of pantry and freezer staples—perfect for busy weeknights.
- Great use for leftover ham – A tasty way to use up extra ham from the holidays or a big dinner.
- Comforting and filling – Creamy, hearty, and loaded with potatoes, corn, and smoky ham—it’s a complete meal in a bowl.
- Flexible ingredients – Made with easy-to-find items like canned cream-style corn, frozen corn, and broth, and it works with different types of milk or potatoes.
Ingredients
🧈 Dairy – Butter is used to sauté the vegetables and works with flour to thicken the chowder. Use regular or unsalted butter. Half and half or whole milk is stirred in at the end for creaminess.
🧅 Vegetables – Onions (white or yellow), celery, and garlic create a flavorful base. We use russet potatoes because they soften and help thicken the chowder. Yukon gold, yellow, or red potatoes also work—just peel them before adding.
🥫 Pantry/Freezer – Canned cream-style corn, chicken broth (use reduced sodium if you are sensitive to salt), and frozen sweet corn. If frozen corn isn’t available, use canned corn—just drain and rinse it first.
🍖 Ham – Leftover ham works great if you have some on hand. A store-bought ham steak is also a good option. If you’ve got extra, try it in our ham and wild rice soup or ham pasta salad—a favorite for parties.
🧂 Spices and Herbs – Salt and black pepper keep things simple. Add chopped chives or green onions on top as an optional garnish.
🌾 Flour – All-purpose flour is used to thicken the base of the chowder.
📖 See the recipe card for quantities and preparation.
How to make ham and corn chowder
- Melt the butter in a large pot over medium heat. Add the onions and celery; cook for about 3 minutes, stirring often, until the onions are translucent.
- Add the garlic, salt, and black pepper. Cook for 1 minute, stirring often.
- Add the flour and cook for 1 to 1½ minutes to eliminate the raw flour taste. Stir almost constantly.
- Slowly add the broth while stirring briskly with a wooden spoon or whisk. Continue stirring until the flour is fully dissolved.
- Add the creamed corn and ham. Stir to combine. Raise the heat, bring to a simmer, then reduce to medium-low, cover, and cook for 10 minutes. While it simmers, defrost and drain the frozen corn following the package directions.
- Add the potatoes and drained corn. Raise the heat to bring it back to a simmer, then reduce to medium-low, cover, and cook for 15–20 minutes until the potatoes are tender, stirring occasionally to prevent sticking.
- Lower the heat to low, add the half and half (or milk), stir well, cover, and cook gently for 2–3 minutes to heat through.
- Taste and add salt if needed. As a reference, we added ¾ teaspoon to ours.
- Serve the chowder in individual bowls and garnish with green onions or chives, if desired.
Recipe tips and notes
- Use reduced-sodium ingredients—such as cream-style corn, butter, and broth—if you're watching your salt intake.
- To lighten the chowder, substitute whole or reduced-fat milk for the half and half. Avoid using skim milk, as it won’t provide the same texture.
- Dice the onions and celery small so they soften and nearly melt into the broth. Cut the potatoes into evenly sized pieces so they cook at the same rate and give the chowder a consistent texture.
- If prepping the potatoes in advance, cover them with cold water to prevent browning. Just be sure to drain them well before adding to the soup.
Storing and reheating instructions
Storing: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To freeze, cool the soup quickly and transfer it to freezer-safe containers. Leave 1 to 2 inches of space at the top to allow for expansion. Label with contents and date, freeze for up to 2 to 3 months.
Reheating: Reheat the soup gently in a covered saucepan over medium-low to low heat, stirring occasionally, until hot throughout. You can also reheat it in the microwave, pausing to stir often for even heating. The soup should reach an internal temperature of at least 165°F before serving.
Reheating Tip: Chowder tends to thicken as it sits. When reheating, you may need to add a few tablespoons of broth or water to loosen the consistency.
Food Safety: For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Frequently asked questions
Soups usually have a thinner, broth-based consistency, while chowders are thicker and creamier—often made with milk or cream and a roux for body.
Add 1 to 2 tablespoons of broth or water at a time, stirring well between additions, until it reaches your desired consistency.
Chowders are typically thickened with a roux (a butter and flour mixture) for body. If it needs more thickening after cooking, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and let it simmer for a few minutes. You can also mash some of the potatoes right in the pot. Just keep in mind the chowder will continue to thicken as it cools.
A simple green salad with a bright, tangy citrus dressing pairs well with the creamy soup. You could also serve it with an easy coleslaw, crackers (saltines, oyster, or club), or bread like toasted baguette slices, garlic bread, dinner rolls, or biscuits.
Yes, it’s a great make-ahead meal. The flavors deepen as it sits. Just keep in mind it will thicken in the fridge—add a little broth or water when reheating to loosen it back up.
I hope you enjoyed this ham and corn chowder recipe! If you like creamy, comforting soups, be sure to check out some of our other favorites. This easy clam chowder is made with canned clams for convenience, and our easy potato soup is thick, rich, and satisfying. For something a little sweet and savory, try the potato corn chowder—another great option when you’re craving a hearty bowl of soup.
Join Us
Subscribe to our Newsletter to get the latest recipes, cooking tips, and kitchen inspiration delivered straight to your inbox. Don’t forget to follow us on social media for daily recipe ideas and more!
📖 Recipe
Ham and Corn Chowder Recipe
Ingredients
- 4 tablespoons Butter
- 1 medium Onion small dice (yellow or white onion)
- 2 Celery Ribs diced
- 2–3 Garlic Cloves minced
- ¼ teaspoon Salt plus extra if needed at the end
- ¼ teaspoon Black Pepper
- 4 tablespoons All Purpose Flour
- 4 cups Chicken Broth
- 2 (16 ounce) cans Cream Style Sweet Corn
- 1 pound Cooked Ham diced
- 10 ounces Frozen Corn defrosted and drained (cooked to approximately half the suggested time on the package)
- 16 ounces Potatoes peeled and diced (we use russet potatoes, but Yukon gold, yellow, or red potatoes also work)
- ¼ cup Half and Half or Whole Milk
- 1–2 tablespoons Chopped Chives or Green Onions for serving (optional)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onions and celery; cook for 3 minutes, stirring frequently, until the onions are translucent.
- Add the garlic, salt, and black pepper. Cook for 1 minute, stirring often.
- Stir in the flour and cook for 1–1½ minutes, stirring almost constantly, to cook out the raw flour taste.
- Slowly add the broth, stirring briskly with a wooden spoon or whisk until the flour is dissolved.
- Add the cream-style corn and ham. Stir well. Raise the heat and bring the soup to a simmer (about 5 minutes). Then lower the heat to medium-low, cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
- While the soup simmers, cook the frozen corn just enough to defrost—about half the recommended time on the package. Drain well.
- Add the potatoes and corn to the soup. Raise the heat to bring it back to a simmer, then reduce to medium-low, cover, and cook for 15–20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Lower the heat to low, add the half and half (or milk), stir well, cover, and cook gently for 2–3 minutes to heat through.
- Taste and add more salt, if needed. (As a reference, we added ¾ teaspoon.) Serve in bowls and garnish with chives or green onions, if desired.
Notes
- Dice onions and celery small so they melt into the broth.
- Cut potatoes evenly so they cook at the same rate.
- Use reduced-sodium broth and corn if watching your salt intake.
- Whole milk or reduced-fat milk can be used instead of half and half—avoid skim.
- If prepping potatoes ahead, store them in cold water to prevent browning and drain before using.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Leave a Reply