Easy Ham and Corn Chowder – The Ultimate Comfort Food Recipe

When the air turns crisp and you need a dish that wraps you up like a warm blanket, nothing beats a hearty, homemade chowder. If you’ve ever wondered what to do with leftover holiday ham, or you simply crave a quick, satisfying weeknight meal, this recipe for Easy Ham and Corn Chowder is your culinary answer. It’s thick, creamy, packed with savory ham, sweet bursts of corn, and tender potatoes, creating a flavor profile that is immediately comforting and deeply familiar.

This isn’t a complex, all-day endeavor. This recipe focuses on efficiency and maximizing flavor with minimal fuss, making it truly an Easy Ham and Corn Chowder experience. We utilize the classic technique of building a roux to ensure a silky, lump-free base, while relying on pantry staples and readily available ingredients. Whether you’re feeding a hungry family or preparing a cozy dinner for two, this recipe delivers restaurant-quality taste in less than 45 minutes. Get ready to stir up some serious comfort!

We’ve meticulously crafted these steps to ensure that even novice cooks can achieve a perfect, thick, and creamy chowder every time. Forget thin, watery soups; we are aiming for true, satisfying chowder texture. This delightful blend of sweet and savory is destined to become a staple in your rotation of quick and cozy meals.

Why You’ll Love This Creamy Ham and Corn Chowder

This recipe is more than just a convenient way to use up leftover ham; it’s a powerhouse of flavor and efficiency that appeals to everyone at the table. Once you try this specific rendition of Easy Ham and Corn Chowder, you will understand why it quickly becomes a highly requested family favorite. We focus on the perfect ratio of creamy liquid to chunky ingredients, guaranteeing a satisfying bite every time.

The Perfect Marriage of Flavor and Texture (H3)

Chowder, by definition, should be thick, rich, and full of texture. This Easy Ham and Corn Chowder delivers on all fronts. The salty, smoky profile of the ham perfectly balances the natural sweetness of the corn and the earthiness of the potatoes. The base, built upon a carefully crafted roux and enriched with whole milk or half-and-half, provides a velvety mouthfeel that clings delightfully to every spoonful. It’s the textural contrast between the tender, softened potatoes and the slight crunch of the corn that makes this simple chowder recipe truly exceptional.

Unlike some heavy cream-based soups that feel overly rich, this chowder uses chicken broth as its primary liquid, thickening it with a roux before adding the dairy. This method keeps the chowder rich without being excessively heavy, allowing the natural flavors of the high-quality ham and fresh aromatics to shine through. The addition of dried thyme adds a subtle, herbaceous depth that elevates the entire dish beyond basic soup territory. It’s the kind of dish that tastes complex, but is surprisingly simple to execute.

Unbeatable Speed and Simplicity (H3)

In today’s fast-paced world, finding a recipe that is both delicious and genuinely quick is gold. This Easy Ham and Corn Chowder fits the bill perfectly. Most of the preparation time involves simple chopping dicing the ham, onion, celery, and potatoes. Once the initial sauté is complete, the remaining process is largely hands-off simmering. You can have this entire chowder on the table, piping hot, in under an hour. This makes it an ideal choice for busy weeknights when you need maximum flavor payoff for minimal effort.

Furthermore, because we use already cooked ham (whether it’s spiral ham leftovers or store-bought diced ham), there is no extra protein cooking required. The ham is simply stirred in to heat through, saving valuable time. For an even quicker preparation, you can opt for pre-chopped vegetables from the store, ensuring this truly remains an Easy Ham and Corn Chowder endeavor.

For more delicious and comforting recipes that save time, be sure to check out my latest recipe pins on Pinterest!

Why You Should Try This Easy Ham and Corn Chowder Recipe Now

If you need further convincing to grab your Dutch oven, consider the practical and economic benefits of incorporating this comforting recipe into your weekly menu planning. This chowder is not only satisfying; it’s smart cooking.

Perfect for Leftover Ham (H3)

One of the best reasons to embrace this recipe is its exceptional utility. Did you host a holiday dinner? Did you buy a ham steak that was too large? This creamy ham and corn chowder is the absolute perfect way to transform leftover baked ham into something completely new and exciting. Ham tends to freeze well, so if you’ve been hoarding those holiday remnants, now is the time to dice them up. Using leftovers reduces food waste and cuts down significantly on ingredient costs, making this hearty soup incredibly budget-friendly. The smoky flavor profile of cured ham is naturally infused into the chowder base, enhancing the overall depth of flavor far beyond what simple seasoning can achieve.

A Complete and Nutritious Meal in One Bowl (H3)

This isn’t just a side dish; it’s a fully balanced meal. The Easy Ham and Corn Chowder contains lean protein from the ham, complex carbohydrates and potassium from the potatoes, fiber and natural sugars from the corn, and essential dairy elements from the milk. Serving it with a side of crusty bread or perhaps some savory Jiffy Corn Casserole makes for a truly complete and deeply satisfying dinner. It requires no complicated side dishes just one bowl of warmth and nourishment.

Moreover, soup and chowder recipes, especially those thickened with a roux, are fantastic for meal prepping. This Easy Ham and Corn Chowder holds up beautifully in the refrigerator for 3 to 4 days, or can be frozen (see tips below regarding freezing dairy-based soups). It tastes even better the next day once the flavors have had time to meld fully. Just heat it gently on the stovetop when you’re ready for a quick and delicious lunch.

Crowd-Pleasing Comfort (H3)

Chowders are universally loved. They evoke feelings of warmth, home, and cozy evenings. Whether you are dealing with picky eaters or hosting dinner guests, this simple corn chowder recipe is a guaranteed crowd-pleaser. The subtle sweetness of the corn balances the richness, ensuring that even children who might balk at other soup recipes will happily devour a bowl of this creamy goodness. Its appealing golden color and chunky texture make it inviting and substantial.

It’s the ideal dish to serve year-round, moving seamlessly from a winter warmer to a lighter springtime supper, especially when fresh corn is in season. When you need a guaranteed hit, turn to this reliable and delicious recipe for Easy Ham and Corn Chowder.

Essential Ingredients and Recommended Utensils for the Best Chowder

Success in making a perfect, creamy, lump-free chowder hinges on selecting the right components and having the necessary tools. The beauty of this Easy Ham and Corn Chowder is that the ingredients are straightforward, yet when combined using the correct technique, they create magic.

Detailed Ingredient Breakdown (H3)

Here is what you’ll need to create this savory and sweet chowder:

• 2 tablespoons unsalted butter: This is the foundation for sautéing the aromatics and creating the roux. Unsalted butter allows you to control the final sodium level.
• 1 medium yellow onion, finely diced: The essential aromatic base. Finely dicing ensures they soften completely and blend seamlessly into the chowder base.
• 2 stalks celery, finely diced: Part of the classic mirepoix (onion, carrot, celery, though we skip the carrot here for color consistency).
• 2 cloves garlic, minced: Added late in the sauté process to prevent burning but maximize fragrance.
• 1/3 cup all-purpose flour: Crucial for the roux. Ensure you use standard AP flour for predictable thickening results.
• 4 cups low-sodium chicken broth: The main liquid. Using low-sodium broth is important because the ham itself contributes significant salt. You want to adjust the saltiness at the end, not start too high.
• 1 cup peeled and diced Yukon Gold or Russet potatoes (about 1 medium potato): Potatoes are non-negotiable in a chowder! Yukon Golds hold their shape well but contribute a creamy texture when lightly mashed, while Russets break down more easily for a thicker soup. For truly creamy texture, choose Russets. If you need inspiration for using up extra potatoes, check out this guide for Creamy Mashed Potatoes.
• 1/2 teaspoon dried thyme: This herb pairs beautifully with both ham and potatoes, adding a subtle warmth.
• 2 cups diced cooked ham: The star protein! Use high-quality, flavorful ham, such as smoked ham or honey-baked leftovers. Dice into small, bite-sized pieces (about 1/2 inch) so they are easy to eat with a spoon.
• 1 (15-ounce) can whole kernel corn, drained (or 1.5 cups frozen corn): Use drained canned corn for convenience, or frozen corn (which often has a brighter, fresher taste) straight from the freezer.
• 2 cups whole milk (or half-and-half for a richer flavor): The thickening dairy agent. Whole milk gives richness; half-and-half makes the chowder truly decadent. Avoid skim milk, as it often separates more easily when heated.
• 1 teaspoon salt (or to taste, depending on the saltiness of the ham): Always taste before adding salt!
• 1/2 teaspoon fresh cracked black pepper: Adds warmth and a necessary bite.
• Chopped fresh parsley or chives, for garnish (optional): Provides a fresh burst of color and herbaceousness just before serving.

Selecting the Best Ham for Your Chowder (H4)

The type of ham you select significantly impacts the final flavor of your Easy Ham and Corn Chowder. Avoid deli slices; you need substantial cubes of cooked ham. Leftover holiday ham (especially smoked or brown sugar glazed) works wonderfully. Alternatively, look for pre-diced cooked ham in the refrigerated section, or buy a small, boneless ham steak and dice it yourself. The goal is a savory, well-cured flavor that will permeate the broth.

Equipment for Chowder Success (H3)

While you don’t need fancy gadgets, having the right tools makes the process of creating this Easy Ham and Corn Chowder smoother and prevents common issues like scorching or lumps.

• Large Dutch Oven or Heavy-Bottomed Pot: This is essential. A heavy bottom distributes heat evenly, preventing the chowder (especially the roux and the milk base) from scorching or sticking, which is a common hazard with creamy soups. A 5-quart or 6-quart capacity is ideal.
• Sharp Chef’s Knife and Cutting Board: For safely and efficiently dicing the onion, celery, potatoes, and ham. Consistent dicing size is key to uniform cooking.
• Whisk: Absolutely critical for making a successful roux and gradually incorporating the chicken broth without creating lumps. A wire whisk is best.
• Wooden Spoon or Heatproof Spatula: Used for stirring the aromatics and folding in the ingredients later in the process.
• Measuring Cups and Spoons: Accurate measurements, particularly for the flour and liquid, ensure the correct consistency of the chowder.

Investing in a quality heavy-bottomed pot pays dividends, especially for creamy recipes like this one, or rich, flavorful dishes such as Creamy Lasagna Soup.

Detailed Instructions: Crafting Your Easy Ham and Corn Chowder

Follow these detailed steps closely to achieve a creamy, robust, and perfectly textured Easy Ham and Corn Chowder. Pay special attention to the consistency of the roux and the temperature when adding the dairy.

Step 1: Sauté the Aromatics and Build the Foundation (H3)

This step establishes the flavor base of your chowder.

1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
2. Add the diced onion and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5 to 7 minutes. It is crucial they are tender, not browned. This step releases their natural sugars and deepens the foundational flavor.
3. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn the garlic. Burnt garlic will turn bitter and ruin the subtle complexity of the chowder.

Pro Tip: Ensure your heat is set no higher than medium. If the vegetables start to brown quickly, reduce the temperature immediately.

Step 2: Create the Roux for Thickening (H3)

The roux (a cooked mixture of fat and flour) is the secret to a perfectly thick, stable chowder.

4. Sprinkle the flour over the cooked vegetables.
5. Stir continuously using a wooden spoon or spatula for 1 to 2 minutes. This step cooks the raw, pasty taste out of the flour, which is essential for a good chowder flavor. The mixture should form a thick paste that coats the vegetables.

Cooking Trick: Ensure the roux is lightly cooked until it smells slightly nutty, but do not let it brown significantly (we want a white roux for this creamy dish).

Step 3: Whisk in Broth and Cook Potatoes (H3)

Incorporating the liquid must be done carefully to prevent lumps.

6. Gradually pour the chicken broth into the pot, whisking constantly. Begin with a small amount of broth (about 1 cup) to create a thick paste, then continue whisking and adding the rest of the broth slowly. This ensures the flour mixture is fully incorporated and no lumps remain.
7. Once the mixture is smooth, add the diced potatoes and the dried thyme.
8. Bring the mixture to a simmer.

Step 4: Simmer Until Tender (H3)

The potatoes need time to soften and release their starch, which further contributes to the thickness.

9. Reduce the heat to low-medium and let the chowder simmer gently, uncovered, for 10 to 12 minutes, or until the potatoes are fork-tender.
10. Stir occasionally to prevent sticking to the bottom of the pot. Sticking is more likely once the chowder starts to thicken.

Note on Texture: If you used Russet potatoes, you can gently mash about 1/4 of the potatoes against the side of the pot with your spoon. This releases extra starch and makes the chowder even creamier without adding extra fat.

Step 5: Heat the Ham and Corn (H3)

The protein and sweetness are now integrated.

11. Stir in the diced cooked ham and the drained corn (or frozen corn).
12. Continue to simmer for an additional 3 minutes, allowing the ham and corn to fully heat through. If using frozen corn, this simmering time will ensure it is heated and tender.

Step 6: Incorporate Dairy Gently (H3)

This is the most crucial step for achieving a perfect creamy texture without curdling.

13. Pour the whole milk (or half-and-half) into the soup base. Stir well to combine.
14. Heat the chowder gently over low heat until it is hot and steaming.
15. Crucially, do not allow the chowder to come to a full boil after adding the milk, as this can cause the milk proteins to curdle or separate. Gentle heating is key.

Step 7: Season and Serve Your Easy Ham and Corn Chowder (H3)

The final seasoning is what brings the entire dish into perfect balance.

16. Remove the chowder from the heat.
17. Taste the soup and season with salt and fresh cracked black pepper. Remember that ham is salty, so you likely need less salt than in other creamy soups. Adjust pepper generously for flavor.
18. Ladle the chowder into bowls and garnish with fresh parsley or chives, if desired, before serving hot.

Serve this marvelous Easy Ham and Corn Chowder with a warm loaf of bread or crackers for dipping. It’s comforting perfection!

Tips, Substitutions, and Variations for Corn Chowder

One of the best qualities of this Easy Ham and Corn Chowder recipe is its adaptability. You can easily modify the ingredients to suit dietary restrictions, flavor preferences, or simply whatever you have on hand.

Ingredient Alternatives and Swaps (H4)

• Dairy-Free Chowder: To make this chowder dairy-free while maintaining creaminess, substitute the butter with olive oil or a dairy-free butter alternative. Replace the milk with full-fat canned coconut milk or unsweetened cashew milk. Coconut milk provides exceptional richness, though it may impart a very slight sweetness.
• Gluten-Free Version: Easily make this recipe gluten-free by substituting the all-purpose flour in the roux with a gluten-free all-purpose flour blend (one that includes xanthan gum works best) or use cornstarch. If using cornstarch, mix 2 tablespoons of cornstarch with 1/4 cup of cold water (a slurry) and whisk it in gradually after the potatoes are tender, before adding the milk.
• Potato Variations: If you run out of standard potatoes, sweet potatoes or a mix of potatoes and carrots can also work, though they will alter the color and sweetness profile.
• Ham Alternatives: If you don’t have ham, pre-cooked diced chicken, shredded turkey, or even crispy bacon bits can be used, though the smoky flavor of ham is hard to beat for traditional chowder taste.

Flavor Boosters and Spiciness (H4)

Want to elevate your creamy ham and corn chowder? Try these simple additions:

• Smoked Paprika: Add 1/2 teaspoon of smoked paprika alongside the thyme for a deeper, earthier smoky flavor.
• Heat: A pinch of cayenne pepper or a dash of hot sauce stirred in at the end can give the chowder a subtle warmth without overwhelming the sweetness of the corn.
• Bacon Crumble: Substitute some of the butter with bacon grease, and sprinkle crispy bacon crumbles on top as a garnish. This enhances the smoky, salty notes significantly.
• Cheese: For ultimate indulgence, stir in 1/2 cup of shredded cheddar cheese or Gruyère just before serving.

Troubleshooting Common Chowder Mistakes (H4)

Two main issues plague homemade chowders: lumps and separation.

Lumpy Roux: Lumps form when the flour is not properly cooked with the butter, or when the cold broth is added too quickly. The solution: Always whisk vigorously when adding the cold liquid to the hot roux. If lumps still occur, don’t panic! You can use an immersion blender at the end to smooth out the base before stirring in the final chunks of ham and corn (just be careful not to blend the entire mixture into baby food consistency).

Curdled Milk: This happens when dairy is boiled or added to a base that is too acidic or too hot. The solution: Once the milk or half-and-half is added, keep the heat on low and remove the chowder immediately once it starts steaming. Never bring it to a boil. Furthermore, ensure your potatoes and broth base are seasoned properly before adding the milk; excessive acidity can also cause separation.

Nutritional Values and Benefits of Ham and Corn Chowder

While this Easy Ham and Corn Chowder is undeniably a comfort food, it also offers a balanced array of nutrients, making it a surprisingly wholesome option for dinner.

Key Nutritional Components (H4)

A typical serving (approximately 1.5 cups) of this chowder provides:

• Calories: Approximately 350-450 kcal (depending on whether whole milk or half-and-half is used).
• Protein: Around 20-25 grams, primarily from the cooked ham.
• Fats: Roughly 18-25 grams, contributed by the butter and the dairy.
• Carbohydrates: Approximately 30-35 grams, mostly from the potatoes and corn.
• Fiber: Significant fiber content from the corn and potatoes.

This chowder offers excellent satiety due to its high protein and fat content, ensuring you feel full and satisfied after a single serving.

Health Benefits of Core Ingredients (H4)

Each component of this creamy ham and corn chowder contributes positively to your diet:

Ham (Protein): Cooked ham is a dense source of high-quality protein, essential for muscle repair, immune function, and overall satiety. Protein-rich meals help stabilize blood sugar levels.

Potatoes (Vitamins and Minerals): Yukon Gold or Russet potatoes are excellent sources of Vitamin C, Vitamin B6, and are particularly high in Potassium. Potassium is crucial for maintaining healthy blood pressure and fluid balance. Furthermore, the starches in the potatoes contribute to the chowder’s texture and provide sustained energy.

Corn (Fiber and Antioxidants): Corn is rich in dietary fiber, which aids digestion and promotes gut health. It also contains valuable B vitamins and antioxidants, including Lutein and Zeaxanthin, which are important for eye health. The natural sweetness of the corn allows us to reduce reliance on other added sugars, maintaining the wholesome integrity of the Easy Ham and Corn Chowder.

Milk (Calcium and Vitamin D): The dairy component provides essential calcium for bone health and Vitamin D (if fortified), vital for immune system support and calcium absorption. Choosing whole milk or half-and-half provides healthy saturated and unsaturated fats necessary for nutrient absorption and flavor.

Enjoying a bowl of this Easy Ham and Corn Chowder is not just about comfort; it’s about providing your body with a well-rounded meal built on wholesome, accessible ingredients.

Conclusion: Your New Favorite Easy Ham and Corn Chowder Recipe

There is immense satisfaction in preparing a meal that is both profoundly comforting and incredibly simple, and this recipe for Easy Ham and Corn Chowder checks every box. We have successfully transformed simple ingredients savory ham, sweet corn, starchy potatoes, and creamy dairy into a robust, full-bodied chowder that tastes like it took hours to prepare.

From mastering the perfect roux to understanding the critical step of gentle dairy incorporation, this guide ensures that your final product is thick, lump-free, and bursting with flavor. Whether you’re utilizing leftover holiday ham or just craving a deeply satisfying weeknight dinner, this creamy ham chowder recipe provides the warmth and nourishment that everyone craves.

This dish truly embodies cozy kitchen magic. It’s hearty enough to serve as the main course, delightful when paired with a fresh side salad, or truly magnificent when accompanied by a slice of fluffy Acorn Squash Soup. The versatility and sheer flavor of this chowder make it an absolute winner.

We encourage you to try this recipe tonight. Once you experience the ease and rich flavor of this Easy Ham and Corn Chowder, it will undoubtedly earn a permanent spot in your recipe collection. If you try this recipe, please let us know in the comments how it turned out! Happy cooking!

Easy Ham and Corn Chowder

A comforting and quick chowder featuring salty ham, sweet corn, and tender potatoes in a rich, creamy broth. This hearty soup is perfect for a satisfying weeknight meal or utilizing leftover holiday ham.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American, Comfort Food

Servings 4 servings

Calories 380 kcal

Equipment

• Large Dutch oven or heavy-bottomed pot
• Whisk

Ingredients

  

Chowder Base

• 2 tablespoons unsalted butter
• 1 medium yellow onion finely diced
• 2 stalks celery finely diced
• 2 cloves garlic minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup Yukon Gold or Russet potatoes peeled and diced (about 1 medium potato)
• 1/2 teaspoon dried thyme

Fillings and Dairy

• 2 cups diced cooked ham
• 1 15-ounce can whole kernel corn drained (or 1.5 cups frozen corn)
• 2 cups whole milk (or half-and-half for a richer flavor)

Seasoning and Garnish

• 1 teaspoon salt or to taste (depending on the saltiness of the ham)
• 1/2 teaspoon fresh cracked black pepper
• Chopped fresh parsley or chives for garnish (optional)

Instructions

 

Instructions

• Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn the garlic.
• Make the Roux: Sprinkle the flour over the cooked vegetables. Stir continuously for 1 to 2 minutes. This step cooks the raw taste out of the flour and creates the foundation for the chowder’s thickness (a roux).
• Whisk in Broth and Cook Potatoes: Gradually pour the chicken broth into the pot, whisking constantly to ensure the flour mixture is fully incorporated and no lumps remain. Once the mixture is smooth, add the diced potatoes and the dried thyme. Bring the mixture to a simmer.
• Simmer and Soften: Reduce the heat to low-medium and let the chowder simmer gently, uncovered, for 10 to 12 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking to the bottom of the pot.
• Add Ham and Corn: Stir in the diced cooked ham and the drained corn (or frozen corn). Continue to simmer for an additional 3 minutes, allowing the ham and corn to fully heat through.
• Incorporate Dairy: Pour the whole milk (or half-and-half) into the soup base. Stir well to combine. Heat the chowder gently over low heat until it is hot and steaming. Crucially, do not allow the chowder to come to a full boil after adding the milk, as this can cause the milk to curdle or separate.
• Season and Serve: Remove the chowder from the heat. Taste the soup and season with salt and fresh cracked black pepper. If the ham was very salty, you may need less added salt. Ladle the chowder into bowls and garnish with fresh parsley or chives, if desired, before serving hot.

Notes

For an even thicker chowder, you can slightly mash a portion of the potatoes against the side of the pot before adding the milk. This releases extra starch and enhances creaminess. If using frozen corn, do not thaw it first; add it directly to the chowder.

Keyword chowder, corn, easy, ham, quick, weeknight