Creamy Ham Potato and Corn Chowder
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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.
Corn Chowder with Ham and Potatoes
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.
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).
Ingredients for This Recipe
- Cooked ham and bacon
- Butter
- Veggies – yellow onion, carrots, celery, red potatoes, corn
- Low sodium chicken broth
- Dried herbs – oregano, thyme, bay leaf 3/4 tsp oregano, 1/2 tsp dried thyme, 1 bay leave
- Flour
- Milk
- Sour cream or heavy cream
Scroll below for printable recipe.
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.
- Cook the bacon while the soup is simmering.
- Add ham and corn to soup and cook until potatoes are tender, about 5 minutes longer.
- 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 green onions or chives.
A Great Use for Left Over Ham
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!
More Delicious Soup Recipes to Try
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Creamy Ham Potato and Corn Chowder
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
- 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*.
- 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.
- 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.
Notes
- When seasoning slightly under-season with salt as the ham and bacon will add more saltiness to soup.