Ham Corn Chowder with Bacon (Print-Friendly Format)
Creamy chowder brimming with ham, potatoes, sweet corn, and crispy bacon for comfort in a bowl.
# Required Ingredients:
→ Meats
01 -
4 slices bacon
02 -
450 grams smoked ham, chopped
→ Vegetables & Aromatics
03 -
1/2 medium onion, chopped
04 -
2 sticks celery, chopped
05 -
2 large Russet potatoes, peeled and diced
06 -
2 cloves garlic, minced
07 -
2 cups frozen corn
→ Liquids & Dairy
08 -
950 millilitres chicken broth or stock
09 -
240 millilitres heavy cream
→ Seasonings
10 -
1/4 cup all-purpose flour
11 -
1/4 teaspoon Italian seasoning
12 -
1 pinch cayenne pepper (optional)
13 -
Salt and black pepper, to taste
# How to Make It:
01 -
Slice bacon into bite-sized pieces and add to a large pot over medium-high heat. Cook until crispy, about 10 minutes, then transfer bacon to a paper towel-lined plate; reserve rendered fat in the pot.
02 -
While bacon cooks, chop onion, celery, smoked ham, and peel and dice potatoes.
03 -
Add onion and celery to the reserved bacon fat in the pot. Sauté over medium heat for 5 minutes until softened.
04 -
Stir in flour and minced garlic; cook for 1 minute, stirring constantly, to eliminate raw flour taste.
05 -
Gradually pour in chicken broth, scraping any brown bits from the bottom to fully dissolve the flour.
06 -
Stir in heavy cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon, reserving some bacon for garnish.
07 -
Increase heat to high and bring to a boil. Reduce to a rapid simmer, leave the lid slightly ajar, and cook for 15–20 minutes or until potatoes are just tender, stirring occasionally.
08 -
Adjust seasoning with salt and black pepper as needed. Ladle into bowls and top with reserved crispy bacon.
# Additional Information:
01 -
For lower sodium, utilize low-sodium chicken broth, as both ham and bacon contribute significant saltiness.
02 -
Soup thickens with simmering; adjust consistency to preference with additional broth if needed.