Creamy Ham Potato and Corn Chowder

08.21.2018

This Creamy Ham Potato and Corn Chowder is another delicious soup to add to the recipe rotation! You really can never have enough too many soup recipes, especially when they are this creamy and loaded with goodness! You get a rich soup loaded with lots of potatoes, sweet corn and pieces of salty ham and bacon.

Ham Potato and Corn Chower

A Potato Soup with Corn and Ham

Growing up we ate a lot of potato soup. My mom would make it either with ham (when we had a left over roast) or with hot dogs. I know eww. But when you are a kid – awesome!

I don’t know how my mom choked that down. I know it was more economical when you have 6 kids, but as an adult I’d just rather have the plan potato vs tossing in chunks of hot dogs. But thanks Mom for thinking of the kids.

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Lately I’m really loving chowders (and they always make me want to say chowda!), so I added in more than just the ham.

This also has bacon, corn and green onions or chives and they are a the perfect addition. Can you ever go wrong with adding bacon? I’ll take some on my breakfast cereal please (only kidding , but I’ll definitely take it as a side to my cereal any day of the week).

Creamy Ham Potato Corn Chowder ingredients

Ingredients for Ham Potato Corn Chowder

  • 2 cups cooked ham, diced
  • 6 slices bacon, cooked and crumbled
  • 5 1/2 Tbsp butter, divided
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 5 medium red potatoes, cut into 3/4-inch cubes
  • Dried herbs: 3/4 tsp oregano, 1/2 tsp dried thyme, 1 bay leave
  • Salt and pepper, to taste
  • 2 cups fresh corn
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1/2 cup sour cream or heavy cream

Scroll below for printable recipe.

Creamy Ham Potato Corn Chowder sauteing veggies

How to Make this Chowder

In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes.

Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the ham and bacon will add more saltiness to soup). Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.

Creamy Ham Potato Corn Chowder adding potatoes broth herbs

Cook the bacon while the soup is simmering.

Creamy Ham Potato Corn Chowder sauteing bacon in skillet

Add ham and corn to soup and cook until potatoes are tender, about 5 minutes longer.

Creamy Ham Potato Corn Chowder adding ham corn

Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.

While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.

Creamy Ham Potato Corn Chowder making roux

Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Creamy Ham Potato Corn Chowder adding milk mixture to soup in pot

Serve warm topped with bacon and green onions or chives.

Creamy Ham Potato Corn Chowder finished soup in pot

This soup is completely satisfying and it is one you will want to make time and time again. Plus it gives me another excuse to buy a ham roast – not that you need to use ham roast, I just think it’s the highest quality type of ham vs buying one that has been processed with added fillers and it’s shaped into whatever portion they choose.

If ham roast is what you are using for this recipe, I wouldn’t recommend adding the brown sugary glaze – you wont want sweetness in the soup. The fresh corn adds plenty).

We got 4 meals out of one ham roast, and every time I buy them and that happens I’m wondering why wait until the holidays to buy them.

I made this soup twice this week because I loved it so much. It will be a fall and winter staple for you, it’s just too good!

Ham Potato and Corn Chower

More Soup Recipes to Try

Print

Creamy Ham Potato and Corn Chowder

4.87 from 30 votes

A rich and creamy potato soup with sweet corn and salty pieces of ham and bacon. Practically guaranteed to be a new favorite!

Course: Soup
Cuisine: American
Keyword: Chowder
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Author: Jaclyn

Ingredients

  • 2 cups cooked ham , diced into small cubes (I used left over ham roast, ham steak works too)
  • 6 slices bacon , cooked and crumbled
  • 5 1/2 Tbsp butter , divided
  • 1 medium yellow onion , diced (1 1/2 cups)
  • 2 carrots , peeled and diced (3/4 cup)
  • 2 celery stalks , diced (3/4 cup)
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 5 medium red potatoes (1 3/4 lb), diced into 3/4-inch cubes
  • 3/4 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper , to taste
  • 2 cups fresh corn (or frozen)
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1/2 cup sour cream or heavy cream (I've tried and like both versions)
  • Chopped green onions or chives, for serving

Instructions

  1. In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the ham and bacon will add more saltiness to soup). Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes. Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.

  2. Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes. While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly. Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.

  3. Recipe Source: Cooking Classy

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124 comments

  • Judds: Do I cook the corn before using? Also can i use frozen or canned instead? September 20, 2018 at 8:28pm Reply

    • Jaclyn: No the corn doesn’t need to be cooked beforehand, it will cook in the soup. And frozen will work great here too. I hope you enjoy! September 20, 2018 at 9:21pm Reply

  • Brooke N.: 5 Stars! Husband and picky two year old devoured it! A huge hit. Will be making this again soon. Thank you! September 20, 2018 at 12:27pm Reply

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