This corn and ham chowder is creamy and satisfying. It’s loaded with smoky ham, sweet corn, and hearty potatoes. We take a shortcut to make this easy chowder recipe by using canned cream style corn and frozen sweetcorn instead of starting from scratch.
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This is a great recipe because it’s quick and easy, so you can make a delicious soup even on a busy weeknight. Convenience ingredients help get dinner on the table quickly. If you like this recipe you will love our thick and creamy potato soup.
This creamy chowder is also a good way to use up leftover ham if you have it. And if you have lots of it make this ham and white bean soup, that’s just as easy. If you don’t have ham leftovers pick up a ham steak from the grocery store, it will work just as well.
Ingredients
- Dairy – Butter is used to sauté the vegetables and works with flour as a thickening agent. Use regular or unsalted butter. Half and half or whole milk is used at the end.
- Vegetables – Onions (use a white or yellow onion), celery, and garlic are used as a flavor base. For the potatoes we use russets because they break down some while cooking and help thicken the chowder. Yukon gold potatoes, yellow or red potatoes can be substituted. Peel them before adding.
- Pantry/freezer – Canned cream style sweet corn, chicken broth (use reduced sodium if you’re sensitive to salt), and frozen corn. Substitute canned corn (drained and rinsed) if necessary.
- Ham – Use leftover ham if you have it on hand. A ham steak will work just as well. If you have extra ham, use it in this ham and wild rice soup or our ham pasta salad, that’s great for parties.
- Spices and herbs – Black pepper and salt. Chopped chives or green onions make a nice garnish (optional).
- Flour – All-purpose flour.
- See the recipe card for quantities and preparation.
Instructions
- Melt the butter in a large pot over medium heat. When the butter is melted and foamy add the onions and celery. Cook for 3 minutes, stir often.
- Add the garlic, salt, and black pepper. Cook for 1 minute, stir frequently.
- Add the flour and cook for 1-1½ minutes to cook out the raw flour taste. Stir almost constantly.
- Next, add the broth while stirring briskly with a wooden spoon or whisk. Continue adding and stirring until the flour is dissolved.
- Add the creamed corn and ham. Stir well. Raise the heat and bring to a simmer. Lower the heat to medium-low, cover, and simmer for 10 minutes. In the meantime, cook the corn enough to defrost. Follow the package directions. Drain well.
- Next, add the potatoes and corn kernels to the soup. Raise the heat, when it starts to simmer, lower the heat to medium-low, cover, and cook for 15-20 minutes or until the potatoes are tender. Stir occasionally to make sure they are not sticking to the bottom of the pot.
Finally, 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 soup into individual bowls, garnish with green onions or chives, if desired.
Cook’s notes and tips
- Use reduced sodium ingredients (broth, creamed corn, etc.) if you are sensitive to salt.
- Substitute whole milk (not skim) for the half and half if desired.
- Use a large, heavy pot to make the chowder. We use a 6-quart dutch oven.
- The ham corn chowder will thicken further as it cools. If your chowder is too thick add 1-2 tablespoons of broth at a time until it reaches the desired consistency. Stir well between each addition.
- If you prep the potatoes ahead of time keep them covered with cold water to slow down the browning process. Remember to drain them before adding to the pot.
Frequently asked questions
Soups are brothy with a thin and light consistency. Chowders are thick and usually contain milk or cream.
A roux (butter and flour mixture) is a terrific way to thicken chowders, stews, and creamy soups. If you need to thicken it after it’s made you can add cornstarch slurry. Combine 1 tablespoon of cornstarch and 2 tablespoons water. Add it in and stir well. Let it simmer for a few minutes. You can also mash some of the potatoes in the pot. Their starchy consistency will thicken it further.
Excellent side dishes for this ham corn chowder include a side salad, coleslaw, french fries, crackers (saltines, oyster, club), and bread. Toasted crusty bread, garlic bread, biscuits, dinner rolls, and breadsticks will all make delicious options.
Storing and reheating instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze the soup, cool it quickly and place in freezer-safe containers. Leave an inch or two of space at the top to allow for expansion. Freeze for 2-3 months.
Gently, reheat the soup in a covered saucepan over medium-low to low heat until heated through (at least 165°F), stir occasionally or reheat in the microwave. Stir often to prevent burning and to heat evenly.
Regardless of the reheating method used it may be necessary to add a few tablespoons of broth or water because chowder thickens when stored.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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📖 Recipe
Corn and Ham Chowder
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 potatoes, yellow or red potatoes will also work)
- ¼ cup Half and Half substitute whole milk if needed
- 1-2 tablespoon Chopped Chives or Green Onions for serving, optional
Instructions
- Melt the butter in a large pot or dutch oven over medium heat. When the butter is melted and foamy add the onions and celery. Cook for 3 minutes until the onions are translucent. Stir frequently.
- Add the garlic, salt, and black pepper. Cook for 1 minute, stir often.
- Add the flour and cook for 1-1½ minutes to cook out the raw flour taste. Stir almost constantly.
- Next, add the broth while stirring briskly with a wooden spoon or whisk. Continue adding and stirring until the flour is dissolved.
- Add the creamed corn and ham. Stir well. Raise the heat and bring the soup to a simmer (will take about 5 minutes). Lower the heat to medium-low, cover, and cook for 10 minutes. Stir occasionally to make sure nothing is sticking to the bottom. Keep the liquid at a simmer. Raise or lower the heat, as needed.
- In the meantime, cook the corn enough to defrost. Usually, half the recommended time on the package will be enough. Drain well.
- Add the potatoes and corn kernels to the soup. Raise the heat, when it starts to simmer, lower the heat to medium-low, cover, and cook for 15-20 minutes or until the potatoes are tender. Stir occasionally to make sure they are not sticking to the bottom of the pot.
- Finally, 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 soup into individual bowls, garnish with green onions or chives, if desired.
Notes
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.
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