If you’re craving a bowl of comfort that feels like a warm, hearty hug, this Ham and Corn Chowder Recipe is exactly what you need. It blends smoky, savory ham with sweet corn and creamy potatoes in a rich broth that’s utterly satisfying and easy to make. Perfect for cozy dinners, this chowder strikes the ideal balance between creamy goodness and chunky texture, delivering a taste that will quickly become one of your all-time favorites.
Ingredients You’ll Need
The beauty of this chowder lies in its simple yet essential ingredients, each chosen to build layers of flavor, texture, and a lovely golden color. These pantry staples come together easily, making it a go-to recipe that’s both fuss-free and fulfilling.
- Bacon (4 strips): Adds smoky depth and a crispy texture boost when used as a garnish.
- Onion (1/2 medium, chopped): Builds a savory flavor foundation when sautéed.
- Celery (2 sticks, chopped): Offers a subtle crunch and earthy undertone.
- Flour (1/4 cup): Thickens the chowder for that perfect creamy consistency.
- Garlic (2 cloves, minced): Brings a fragrant warmth that complements the other flavors.
- Chicken broth or stock (4 cups): Creates a savory liquid base that ties everything together.
- Heavy/whipping cream (1 cup): Adds luscious richness and smoothness.
- Frozen corn (2 cups): Provides bursts of natural sweetness and texture.
- Smoked ham (1 pound, chopped): The star of the dish, delivering smoky, hearty bites.
- Russet potatoes (2 large, peeled & diced): Soak up the flavors and add hearty substance.
- Italian seasoning (1/4 teaspoon): Enhances the broth with herby notes.
- Cayenne pepper (1 pinch, optional): Adds just a hint of warmth without overpowering.
- Salt & pepper (to taste): To balance and elevate all the flavors.
How to Make Ham and Corn Chowder Recipe
Step 1: Crisp Up the Bacon
Start by prepping your bacon—you can use kitchen shears to make cutting it easier—and toss it into a large pot set over medium-high heat. Cook it until it’s delightfully crispy, which usually takes about 10 minutes. This step not only gives you a flavorful garnish but also leaves behind delicious bacon fat that will elevate your chowder’s flavor immensely.
Step 2: Prep Your Veggies and Ham
While the bacon is sizzling, chop your onion, celery, smoked ham, and dice your potatoes. Having everything prepped ahead keeps the cooking process smooth and ensures each ingredient gets the love and attention it deserves.
Step 3: Sauté the Aromatics
Once the bacon is perfectly crispy, transfer it to a paper towel-lined plate to drain. Don’t discard the bacon fat left in your pot—that’s where the magic starts. Add the onion and celery to the pot and sauté for about 5 minutes. This stage softens the vegetables and releases their natural sweetness, creating a rich flavor base for your chowder.
Step 4: Make the Roux
Next, stir in the flour and minced garlic, cooking the mixture for roughly a minute while stirring constantly. This gently cooks the flour to remove any raw taste and allows it to marry with the garlic’s delicate warmth, building the chowder’s creamy texture right here.
Step 5: Add the Broth and Cream
Pour in the chicken broth and make sure to scrape up any browned bits stuck to the bottom of the pot—these bits are flavor gold! Then, stir in the heavy cream, which adds that luxurious richness that makes this chowder so comforting.
Step 6: Combine the Main Ingredients
It’s time to add the corn, chopped ham, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the crispy bacon you set aside earlier. Turn your heat up to high and bring everything to a boil. Once boiling, reduce the heat to a rapid simmer and leave the lid slightly open so the chowder thickens beautifully over the next 15 to 20 minutes.
Step 7: Final Seasoning
After the potatoes are tender and the soup is thickened to your liking, taste and season with salt and pepper if needed. Sprinkle the remaining crispy bacon on top just before serving to add texture and a smoky finish to your delicious Ham and Corn Chowder Recipe.
How to Serve Ham and Corn Chowder Recipe
Garnishes
For an inviting presentation, scatter the reserved crispy bacon over each bowl. A sprinkle of freshly chopped parsley or green onions also adds a splash of color and a fresh burst of flavor, balancing the creamy richness in every bite.
Side Dishes
This chowder pairs exceptionally well with crusty bread or buttery corn muffins to soak up the luscious broth. A simple green salad with a light vinaigrette can add a refreshing contrast to the hearty chowder, rounding your meal beautifully.
Creative Ways to Present
Serve this chowder in bread bowls for a fun twist and edible vessel, or offer a variety of toppings like shredded cheese, sour cream, or hot sauce on the side so everyone can customize their bowl. These small touches make the meal interactive and extra special.
Make Ahead and Storage
Storing Leftovers
Your Ham and Corn Chowder Recipe keeps wonderfully in the fridge. Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, sometimes tasting even better the next day!
Freezing
Although creamy chowders can sometimes separate after freezing, this recipe freezes well if reheated gently. Cool the chowder completely, then store it in freezer-safe containers for up to 2 months. For best results, stir well while reheating.
Reheating
Reheat your chowder slowly over low to medium heat on the stove, stirring occasionally. This prevents the cream from breaking and ensures the soup is warmed evenly. Add a splash of broth or cream if it becomes too thick.
FAQs
Can I use fresh corn instead of frozen corn?
Absolutely! Fresh corn kernels work beautifully while adding a slightly sweeter, more vibrant flavor. Just slice the kernels off the cob and add them to the pot at the same stage when you would add frozen corn.
What can I substitute for heavy cream?
If you want to lighten the chowder, half-and-half or whole milk can be used, but keep in mind the soup will be less rich and creamy. For a dairy-free option, coconut milk is a great alternative that adds a subtle sweetness and creamy texture.
Is this chowder spicy?
The recipe includes a pinch of cayenne pepper which is optional and adds just a hint of warmth without making the soup spicy. You can easily omit it or increase it if you like a bit more kick.
Can I make this recipe vegetarian?
To make a vegetarian version, skip the ham and bacon and replace the chicken broth with vegetable broth. Roasted smoked paprika can add a similar smoky flavor that ham provides.
How thick should the chowder be?
This chowder should be thick enough to coat a spoon but still spoonable and creamy. It naturally thickens as it simmers and the potatoes break down, so adjust cooking time to get your preferred consistency.
Final Thoughts
This Ham and Corn Chowder Recipe is a true joy to make and even more delightful to eat, perfect for cozy nights or casual get-togethers. Once you try it, you’ll understand why it’s a favorite—it’s comforting, flavorful, and wonderfully simple. Give it a go soon and watch it become a staple in your recipe collection!
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Ham and Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Ham and Corn Chowder is a comforting soup loaded with smoky ham, sweet corn, tender potatoes, and a creamy broth. Crispy bacon adds a delicious smoky flavor, while a blend of seasonings rounds out each spoonful. Perfect for a cozy meal, this chowder cooks on the stovetop and offers a satisfying balance of rich, creamy textures with savory ingredients.
Ingredients
Main Ingredients
- 4 strips bacon
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 1/4 cup flour
- 2 cloves garlic, minced
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
- 2 cups frozen corn
- 1 pound smoked ham, chopped
- 2 large Russet potatoes, peeled and diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Cook the Bacon: Use kitchen shears to cut the bacon into pieces and add them to a large pot over medium-high heat. Cook the bacon until it is crispy, which takes about 10 minutes.
- Prep Vegetables and Ham: While the bacon cooks, chop the onion, celery, smoked ham, and dice the potatoes.
- Remove Bacon and Keep Fat: Once the bacon is crispy, transfer it to a paper towel-lined plate. Leave the rendered bacon fat in the pot for flavor.
- Sauté Aromatics: Add the chopped onion and celery to the pot with the bacon fat and sauté for 5 minutes until softened.
- Add Flour and Garlic: Stir in the flour and minced garlic, cooking for about 1 minute while stirring constantly to make a flavorful roux and prevent lumps.
- Add Broth: Pour in the chicken broth, stirring well to dissolve the flour and scrape up any browned bits from the bottom of the pot, which adds rich flavor.
- Add Remaining Ingredients: Stir in the heavy cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the cooked bacon pieces, reserving some bacon for garnish.
- Simmer Chowder: Increase heat to high and bring the chowder to a boil. Then, reduce the heat to a rapid simmer with the lid slightly open. Cook until the potatoes are tender, about 15 to 20 minutes, stirring occasionally. The soup will thicken as it cooks.
- Season and Serve: Taste and season with salt and pepper if needed. Serve each bowl garnished with the reserved crispy bacon pieces for added flavor and texture.
Notes
- You can substitute smoked turkey or cooked chicken for ham if desired.
- For a smoother chowder, use an immersion blender to partially blend the soup after cooking.
- If you prefer a thicker chowder, cook a few minutes longer to reduce the liquid.
- Adjust the cayenne pepper amount to taste for desired spiciness or omit for a milder flavor.
- Leftovers keep well refrigerated for 3 to 4 days and reheat gently on the stovetop.
