Ham and Corn Chowder

This ham and corn chowder brings cozy comfort with every spoonful and is packed with smoky ham, sweet corn, soft potatoes, and crispy bacon. The creamy texture and deep flavors come together quickly and feed a hungry crowd. If you want a hearty soup recipe that warms the soul and uses simple ingredients, this one is a true winner.

I first made this when hosting a last-minute dinner on a chilly evening and it instantly became everyone’s go-to request when they want something warm and filling. It is a staple for chilly weekends or as an easy weeknight meal.

Ingredients

• Bacon: adds smokiness and crispy texture crispy bacon brings lots of flavor and feel free to choose thick-cut for maximum crunch
• Onion: provides sweet base flavor look for onions with no green shoots for best results
• Celery: layers in earthy depth and a bit of crunch sturdy celery stalks without soft spots are best
• Flour: thickens the chowder and creates that hearty creamy consistency use all-purpose flour for smoothest texture
• Garlic: brings aromatic warmth fresh cloves are best and should feel firm not soft
• Chicken broth or stock: forms a savory base low sodium works well if your ham is salty
• Heavy or whipping cream: makes the soup rich and velvety opt for real dairy for best taste
• Frozen corn: gives sweet bursts of flavor super convenient and just as delicious as fresh
• Smoked ham: is the star with meaty chew ask for a thick slice at the deli counter for easy chopping
• Russet potatoes: make the chowder silky and hearty choose potatoes with no green spots for best taste
• Italian seasoning: gives a subtle herbal lift dried blends are handy or use a homemade mix
• Cayenne pepper: optional brings a gentle heat use a pinch if you love a little kick
• Salt and pepper: finish and balance the flavors start with a little and adjust to taste

Step-by-Step Instructions

Prep the Bacon:

Cut bacon into bite-sized pieces using kitchen shears then add to a large heavy-bottomed pot over medium-high heat and cook until bacon turns dark golden and crispy about ten minutes this step builds a flavorful base

Chop and Prep the Vegetables and Ham:

While bacon cooks chop onion and celery into small pieces peel and dice russet potatoes and cut ham into cubes prepping everything now keeps the process smooth

Remove Bacon and Keep the Fat:

Once bacon is crispy transfer it to a paper towel lined plate but leave all those flavorful bacon drippings in the pot you will use them to sauté the vegetables

Sauté the Aromatics:

Add onion and celery to the pot with bacon fat and cook over medium heat for five minutes stirring often until they are softened and starting to turn translucent this step draws out sweetness and depth

Create the Roux:

Stir in flour and garlic and cook for about one minute keep stirring close to constantly to prevent burning this mixture begins thickening the chowder

Deglaze and Add Broth:

Pour in chicken broth while scraping the bottom of the pot to dissolve the flour and lift up any browned bits these add extra flavor making the soup base rich

Add Major Ingredients:

Stir in cream corn diced ham potatoes Italian seasoning cayenne pepper and most of the crispy bacon reserve a little bacon for topping then increase heat to high and bring mixture to a boil

Simmer the Chowder:

Once boiling drop heat to a rapid simmer and cook with lid slightly open for fifteen to twenty minutes until potatoes are fork tender stirring occasionally as soup thickens

Finish and Serve:

Taste and season soup with salt and pepper as needed then ladle into bowls and top with reserved bacon for extra crunch and flavor

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I always look forward to smoky ham as it reminds me of special holidays when my family would gather around a pot of soup catching up for hours. The creamy broth never fails to get rave reviews and brings everyone together around the table. This recipe truly turns leftover ham into something special.

Storage Tips

Store leftover chowder in an airtight container in the fridge for up to four days. I find the flavors deepen after a night in the fridge making it even tastier second time around. For longer storage freeze in individual portions and gently reheat on the stove adding a splash of broth if needed.

Ingredient Substitutions

No smoked ham on hand Feel free to substitute diced cooked chicken or turkey and a sprinkle of smoked paprika for that classic smoky undertone. You can swap russet potatoes for Yukon golds and frozen corn can easily be replaced with fresh or canned drained well.

Serving Suggestions

Serve your ham and corn chowder with a thick slice of crusty bread or warm dinner rolls to soak up all the creamy goodness. A crisp green salad with sharp vinaigrette makes a refreshing contrast and crumbled bacon on top adds a finishing touch of crunch.

Cultural Notes

Chowders have deep roots in American home cooking especially in colder states New England is famous for creamy soups using whatever is on hand from the pantry. This version celebrates the comforting flavors of ham and corn—two staples that have shaped cozy meals for generations.

Frequently Asked Questions About Recipes

→ Can I use fresh or canned corn instead of frozen?

Yes, both fresh or drained canned corn work well in place of frozen. Just add it in the same step for even heating.

→ How can I make the chowder thicker?

Simmer uncovered a bit longer to reduce the liquid, or mash a few potato pieces right in the pot to add body and creaminess.

→ What type of ham is best?

Smoked ham adds depth and savory notes. Use leftover baked ham or a thick-cut deli ham for best flavor.

→ Can I prepare this chowder ahead of time?

Chowder actually improves as flavors meld overnight in the fridge. Reheat gently before serving for best texture.

→ Is it possible to freeze leftovers?

Yes, let it cool and store in freezer-safe containers. Thaw overnight and reheat slowly to preserve the creamy texture.

→ Do I have to use bacon?

Bacon gives great flavor, but you can omit or substitute turkey bacon. A touch of smoked paprika also works.