When winter rolls around and the chill sets in, nothing beats a warm bowl of Ham and Potato Corn Chowder. This creamy chowder recipe brings together the rich flavors of ham and the sweetness of corn, complemented by tender potatoes. It’s a dish that not only warms the body but also comforts the soul. Originating from American kitchens, corn chowder has evolved into various delightful forms over the years, and this version, featuring ham, is sure to become a beloved staple in your household. Not only is it filling, but it’s also versatile enough to be enjoyed on a weeknight or served at a cozy gathering with loved ones.

Ingredients

• For the Chowder:
• 4 cups diced potatoes (about 4 medium potatoes; Yukon Gold or Russet work best for their creamy texture)
• 1 cup diced ham (smoked or leftover ham works well; feel free to use honey-baked ham for added sweetness)
• 1 cup corn kernels (fresh or frozen; use fresh sweet corn in season for maximum flavor)
• 1 medium onion, diced (yellow onions provide a balanced sweetness)
• 2 cloves garlic, minced (fresh garlic is ideal; adjust according to taste)
• 4 cups chicken broth (homemade broth adds depth, but store-bought works perfectly too)
• 1 cup heavy cream (for richness; half-and-half can be used for a lighter option)
• 2 tablespoons butter (unsalted is preferred for better control of seasoning)
• 1 teaspoon dried thyme (fresh thyme can be used for a more vibrant flavor)
• Salt and pepper to taste (around 1 teaspoon salt and ½ teaspoon pepper is a good starting point)
• For Garnish:
• Chopped fresh parsley or chives (adds color and freshness to the dish)
• Crumbled bacon (optional; provides a delightful crunch and smoky flavor)

Steps / Instructions

1. Prepare the Ingredients: Begin by washing and dicing the potatoes into small cubes, about ½ inch in size. This ensures even cooking and allows the flavors to meld beautifully, making each spoonful a comforting experience.
2. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute, allowing the garlic to become fragrant and golden, which enhances the flavor base of the chowder.
3. Add the Potatoes and Broth: Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Incorporate the Ham and Corn: Once the potatoes are cooked, add the diced ham and corn kernels to the pot. Stir in the dried thyme, salt, and pepper. Let the chowder simmer for an additional 5 minutes, allowing the flavors to meld and the corn to warm through.
5. Add the Cream: Pour the heavy cream into the pot, stirring gently to combine. Allow the chowder to heat through for another 5 minutes, but do not let it boil, as this could cause the cream to curdle and affect the smooth texture.
6. Finish and Serve: Taste the chowder and adjust seasoning as needed, adding more salt or pepper to suit your palate. Serve hot, garnished with chopped parsley or chives and crumbled bacon if desired, for a beautiful presentation.

Tips & Tricks

To achieve the best flavor and texture in your Ham and Potato Corn Chowder, consider these tips:

• Choosing Ingredients: Fresh ingredients yield the best results, especially when it comes to potatoes and corn. If you have access to sweet corn in season, don’t hesitate to use it for a sweeter flavor. Look for firm, unblemished potatoes and vibrant corn for optimal sweetness.
• Making Ahead: This chowder can be made ahead of time and stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth or cream if the chowder thickens too much during storage. This can enhance the flavors as they meld overnight.
• Freezing: The chowder can also be frozen. Allow it to cool completely, then transfer to airtight containers. Freeze for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stove, stirring frequently to ensure an even temperature.
• Avoiding Common Mistakes: Be cautious not to overcook the potatoes, as they can become mushy. Aim for tender but still firm pieces that hold their shape in the chowder. Additionally, if using frozen corn, add it towards the end to prevent it from becoming overcooked.

Variations

There are numerous ways to customize this corn chowder with ham. Here are some suggestions: Check out our related guide for more tips.

• For a Vegetarian Version: Omit the ham and substitute vegetable broth for chicken broth. Add more vegetables like bell peppers or carrots for additional texture and flavor. For a meaty texture, consider adding mushrooms.
• Spicy Kick: If you enjoy a bit of heat, consider adding diced jalapeños or a teaspoon of cayenne pepper while sautéing the onions. This can elevate the flavor profile and add an exciting twist.
• Herb Infusion: Experiment with different herbs such as rosemary or dill to create a unique flavor profile. Fresh herbs can be added towards the end of cooking for a more pronounced taste.

Serving Suggestions

This hearty soup for winter pairs beautifully with crusty bread or a simple green salad. For a delightful contrast, consider serving it alongside a light, refreshing dish like Marinated Cucumbers, Onions and Tomatoes. A glass of chilled white wine also complements the creamy texture of the chowder perfectly, making it an ideal meal for both casual dinners and festive occasions.

Ham and Potato Corn Chowder

★★★★★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

6

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

350

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This creamy chowder recipe brings together the rich flavors of ham and the sweetness of corn, complemented by tender potatoes. It's a dish that not only warms the body but also comforts the soul.

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Ingredients

• 4 cups diced potatoes (about 4 medium potatoes; Yukon Gold or Russet work best for their creamy texture)
• 1 cup diced ham (smoked or leftover ham works well; feel free to use honey-baked ham for added sweetness)
• 1 cup corn kernels (fresh or frozen; use fresh sweet corn in season for maximum flavor)
• 1 medium onion, diced (yellow onions provide a balanced sweetness)
• 2 cloves garlic, minced (fresh garlic is ideal; adjust according to taste)
• 4 cups chicken broth (homemade broth adds depth, but store-bought works perfectly too)
• 1 cup heavy cream (for richness; half-and-half can be used for a lighter option)
• 2 tablespoons butter (unsalted is preferred for better control of seasoning)
• 1 teaspoon dried thyme (fresh thyme can be used for a more vibrant flavor)
• Salt and pepper to taste (around 1 teaspoon salt and ½ teaspoon pepper is a good starting point)
• Chopped fresh parsley or chives (adds color and freshness to the dish)
• Crumbled bacon (optional; provides a delightful crunch and smoky flavor)

Directions

1.

Begin by washing and dicing the potatoes into small cubes, about ½ inch in size.

2.

In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.

3.

Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.

4.

Once the potatoes are cooked, add the diced ham and corn kernels to the pot. Stir in the dried thyme, salt, and pepper. Let the chowder simmer for an additional 5 minutes.

5.

Pour the heavy cream into the pot, stirring gently to combine. Allow the chowder to heat through for another 5 minutes, but do not let it boil.

6.

Taste the chowder and adjust seasoning as needed, adding more salt or pepper to suit your palate. Serve hot, garnished with chopped parsley or chives and crumbled bacon if desired.

Nutrition Facts