Name: Ham and Corn Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 cups chicken broth; 2 large potatoes (peeled and diced); 1 cup canned diced carrots; 2 cups canned corn; 2 cups diced cooked ham; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon salt (adjust to taste); ½ teaspoon black pepper; 2 tablespoons butter; 1 medium onion (diced); 2 tablespoons all-purpose flour; 2 cups milk (or half-and-half for a creamier texture); ½ cup heavy cream; cooked bacon bits, sliced green onions, shredded cheddar cheese.

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This Ham and Corn Chowder is everything you need for a quick, cozy meal. It’s got tender potatoes, sweet corn, and savory ham, all in a creamy broth that’s sure to hit the spot. Whether you’re using up leftover ham or just want something hearty, this chowder comes together fast and tastes like you spent way more time on it than you did!

Ham and Corn Chowder by Tessie's Table. — Photo Credit: Tessie’s Table.

This chowder is perfect for busy nights when you need dinner on the table without a fuss. It’s super flexible too—use whatever veggies you have on hand, and you can swap out ham for turkey or chicken if that’s what you’ve got. It’s a warm, comforting dish but light enough to enjoy year-round.

Why you’ll love this Ham and Corn Chowder

Easy to throw together:
You don’t need to spend hours in the kitchen. Everything cooks up in about 40 minutes!
Flavorful and filling:
Ham, corn, potatoes, and a little kick from the paprika make this chowder rich and satisfying.
Customizable:
Use up leftover ham or add in other veggies you’ve got. It’s really flexible.

Bacon and Cheese Toppings:

This chowder has quickly become one of our go-to’s because it’s so easy, and everyone loves it. The combo of ham and corn is always a hit, and I like to top mine with crispy bacon bits for that extra crunch. The rest of the family loves it with some shredded cheese on top, and it’s the kind of meal that gets everyone excited when they see it on the table.

Ingredients Needed for Ham and Corn Chowder

Chicken broth: The backbone of the chowder, adding a savory, rich flavor that brings everything together.
Potatoes: These give the chowder a thick, hearty texture and make each spoonful super satisfying.
Canned diced carrots: For a bit of sweetness and color, these carrots add a subtle flavor that pairs perfectly with the rest of the veggies. I used these to save time.
Canned corn: Sweet, tender corn adds a nice contrast to the savory ham and spices, plus a bit of crunch.
Ham: The star of the show! This gives the chowder that salty, savory bite. It’s perfect for using up leftover ham or even store-bought diced ham.
Onion: Adds a bit of sweetness and depth to the broth, making sure every bite is flavorful.
Butter: Helps sauté the onions and gives the chowder a nice richness.
Flour: This helps thicken the soup into a creamy, satisfying chowder.
Garlic powder & smoked paprika: The dynamic duo! Garlic powder brings warmth, while smoked paprika adds a slight smokiness that elevates the whole dish.
Salt and black pepper: Essential for balancing flavors and seasoning the chowder just right.
Milk and heavy cream: These make the soup creamy and luxurious. You can use half-and-half for a lighter texture, but the cream is what makes this chowder extra indulgent.

How to make Ham and Corn Chowder

**For more detailed instructions, please refer to the printable recipe card below.**

Potatoes, ham, carrots, sweet corn and chicken broth in a pot.

Combine your chicken broth, diced potatoes, corn, ham, and seasonings in a large pot. Bring it to a boil, then let it simmer.

In a separate pan, cook your onions in butter until soft, then stir in the flour to make a roux.

Milk pouredinto the pan with the onion and flour.

Slowly whisk in the milk to make a creamy base, and pour it into the pot with the veggies and ham.

The creamy onion micture poured into the pot with the potatoes, carrots, sweet corn and ham.

Add the cream and let everything simmer until it thickens up to your liking.

Variations

Swap the ham: Use cooked chicken, turkey, or even sausage instead of ham.
Add more veggies: Throw in some diced bell peppers or celery for more texture and flavor.
Spice it up: Add a pinch of cayenne or red pepper flakes for a little heat.
Make it cheesy: Stir in shredded cheddar cheese for an extra creamy and cheesy chowder.
Use sweet potatoes: Swap regular potatoes for sweet potatoes if you want a slightly sweeter and more nutritious twist.

Serving Suggestions

Crusty Bread: Serve with warm, crusty bread to soak up the flavorful soup. Give this recipe for Rustic Bread a go.
With garlic bread: Toasted garlic bread is perfect for soaking up all that creamy goodness while adding a nice garlicky kick.
Serve with a side of roasted vegetables: Roasted veggies like these Brussels sprouts or Sweet Potatoes add a lovely crunch and balance out the richness of the chowder.
With a baked potato: Double up on the comfort factor by serving your chowder with a simple baked potato on the side—load it up with sour cream and chives for extra flavor.
Add a drizzle of hot sauce: For a little heat, drizzle your favorite hot sauce over the top for a spicy twist.
Crackers or croutons: Add some crunch with your favorite crackers or homemade croutons sprinkled over the top.

Storage and Freezing

How should I store Ham and Corn Chowder?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

Can I freeze Ham and Corn Chowder?

This chowder freezes well! Let it cool completely, then store it in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge and reheat.

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Up close of Ham and Corn Chowder in a bowl.

Tips & Tricks

Don’t skip the roux: This helps thicken your chowder and makes it extra creamy.
Cut potatoes evenly: Make sure your potato pieces are roughly the same size so they cook evenly.
Simmer, don’t boil: Once everything is in the pot, keep the heat low to avoid curdling the milk or cream.
Add extra seasoning at the end: Taste your chowder before serving and adjust the salt and pepper if needed.
Use a potato masher: If you like a thicker chowder, lightly mash some of the potatoes in the pot to thicken it up.

More Meaty Mains

FAQ

Can I use fresh corn instead of canned?
Yes! Fresh corn would be delicious in this recipe—just cut the kernels off the cob and add them in when you would normally add the canned corn.
Can I make this chowder ahead of time?
Yes! It reheats really well. Just store it in the fridge and warm it up on the stove when you’re ready to serve.
What’s the best way to thicken my chowder?
You can either mash some of the potatoes or add a little extra flour to your roux if you like a thicker soup.
Can I add cheese directly to the chowder?
Yes! Stir in some shredded cheddar or gouda for a cheesy twist on this classic.
What other veggies can I add?
Diced celery, bell peppers, or even peas would be great additions to this chowder.
Can I use frozen vegetables?
Yep, frozen corn or mixed veggies would work just fine. Just toss them in with the potatoes.
Can I use leftover mashed potatoes instead of diced potatoes?
Sure! If you have leftover mashed potatoes, stir them in at the end to add thickness and extra creaminess.
Can I use fresh carrots instead of canned ones?
Yes, you can definitely use fresh carrots instead of canned ones! Just make sure to dice them into small, even pieces so they cook through evenly. Since fresh carrots are a bit firmer than canned, you’ll want to add them to the pot earlier—right when you add the potatoes—so they have enough time to soften while everything simmers. Fresh carrots will add a nice texture and a slightly more robust flavor to the chowder!
What’s the best way to reheat chowder?
Warm it up on the stove over low heat, stirring occasionally. If it’s too thick, you can add a little extra broth or milk to loosen it up.