The Ultimate Recipe for Easy Ham and Corn Chowder: Creamy, Hearty, and Perfect Comfort Food

There is nothing quite as soul-satisfying as a bowl of creamy, steaming chowder on a chilly evening. And when that chowder is packed with savory diced ham, sweet bursts of corn, and tender potatoes, you’ve got culinary magic. This recipe for Easy Ham and Corn Chowder is not just simple it’s a robust, flavorful meal that utilizes leftover holiday ham perfectly, making it an absolute weeknight warrior. Forget complex techniques; we are focusing on building deep flavor with minimal effort, resulting in a rich, velvety soup that tastes like it simmered all day.

This homemade ham and corn chowder is designed for the modern cook. It uses straightforward pantry staples and takes less than an hour from prep to bowl. Whether you’re looking to feed a crowd or just cozy up with a comforting meal, this creamy corn and ham soup delivers every single time. Get ready to ditch the canned soup aisle forever once you taste the freshness and richness of this incredible dish.

Why You’ll Absolutely Love This Easy Ham and Corn Chowder (300-500 Words)

When searching for the perfect comfort dish, speed and flavor are paramount. This Easy Ham and Corn Chowder checks both boxes beautifully. But the reasons to incorporate this recipe into your regular rotation go far beyond mere simplicity.

It’s the Champion of Leftovers

One of the greatest appeals of this recipe is its genius use of leftover ham. After Easter, Thanksgiving, or Christmas, you often find yourself with a significant amount of cooked ham. Rather than letting it dry out or resorting to bland sandwiches, dicing up that flavorful ham and dropping it into this chowder transforms it into a brand new, exciting meal. The salty, smoky notes of the ham infuse the creamy broth, elevating the flavor profile significantly. If you don’t have leftovers, store-bought diced ham or thick-cut deli ham works just as well, making this a flexible dish for any time of year.

Unbeatable Creaminess Without the Fuss

Many chowder recipes rely heavily on heavy cream or complicated reduction techniques. This recipe achieves its luxurious, velvety texture by starting with a classic roux (a simple mixture of butter and flour) and finishing with whole milk. This method ensures a thick, satisfying consistency that holds up beautifully without feeling overly heavy or greasy. The gradual addition of the broth, combined with the starch released by the diced potatoes, contributes to a perfectly balanced, thick, and creamy chowder that clings to your spoon.

Fast Family Favorite

In today’s busy world, an under-one-hour meal is a necessity. This Easy Ham and Corn Chowder is truly an assembly line of flavor. The longest step is simply waiting for the potatoes to soften, and while they simmer, you have time to set the table or prepare a simple salad. Kids love the familiar sweetness of the corn and the savory ham, making this a guaranteed hit even with picky eaters. It’s hearty enough to be the main course, requiring only a piece of crusty bread or perhaps a side of Jiffy Corn Casserole to complete the dinner.

Pantry Staple Power

Aside from the ham, almost every ingredient required for this soup is a common pantry or refrigerator staple: butter, flour, broth, potatoes, and corn. This makes the chowder highly budget-friendly and means you can often whip it up spontaneously without a special trip to the grocery store. It’s true comfort food achieved with everyday ingredients.

The Case for Comfort: Why You Should Try This Easy Ham and Corn Chowder Recipe (300-500 Words)

Beyond the simple mechanics of cooking, this particular ham and corn chowder offers compelling reasons to move it to the top of your cooking list this week. It’s more than just soup; it’s a culinary hug in a bowl, perfect for restoring balance to a hectic day.

Perfect Flavor Harmony

The flavor profile of this Easy Ham and Corn Chowder is exceptional due to the intentional contrast between ingredients. The saltiness and depth of the ham (known as the umami factor) are perfectly complemented by the bright, inherent sweetness of the corn kernels. When simmered together in a creamy, thyme-infused base, these elements create a complex yet approachable taste. The addition of aromatic vegetables onions, celery, and garlic lays a foundational savory base that prevents the chowder from tasting flat or overly sweet.

A Meal in Itself

Unlike many light soups that require substantial sides, this chowder is incredibly filling. The potatoes provide necessary carbohydrates, the ham provides protein, and the rich, dairy-based broth offers sustained satisfaction. This makes the ham and corn chowder a highly efficient meal solution, reducing cooking time and cleanup. It’s robust enough for a winter dinner but light enough to transition into early spring.

Customizable to Your Dietary Needs

While the traditional recipe uses milk and flour, the structure of this chowder is incredibly forgiving, allowing for easy substitutions. Need it gluten-free? A quick swap of cornstarch slurry for the flour roux solves that. Need it richer? Swap milk for half-and-half or heavy cream. The core flavor ham, corn, and potatoes remains delicious regardless of minor tweaks, empowering you to adjust the recipe based on what you have on hand or specific dietary requirements.

It’s Freezer-Friendly (with a Quick Fix)

While dairy-based soups can sometimes separate when frozen, this chowder freezes relatively well, especially if you hold off adding the full amount of milk until reheating. Preparing a large batch of the savory base (broth, vegetables, ham, and potatoes) and freezing it allows you to enjoy homemade chowder nearly instantly later. Simply thaw the base, bring it to a simmer, and stir in the milk right before serving. This makes the Easy Ham and Corn Chowder an excellent candidate for meal prep, ensuring you always have a comforting, homemade option available.

For those who appreciate classic, comforting dishes, pairing this chowder with a simple, creamy side like The Best Mashed Potatoes provides an extra layer of decadence, though the potatoes in the soup ensure it’s perfectly satisfying on its own.

Getting Started: Ingredients and Essential Tools (700-900 Words)

Success in making the perfect Easy Ham and Corn Chowder begins with quality ingredients and the right kitchen setup. Here is a detailed breakdown of everything you’ll need to create this masterpiece of comfort food.

The Essential Ingredient List

Precision matters, especially when building a roux and managing the liquid ratio in a chowder. Please measure these ingredients carefully for the best results.

• Fats and Aromatics:
  • 2 tablespoons unsalted butter: This forms the base of the roux and provides a rich flavor foundation. Using unsalted allows you to control the overall salt level, which is important given the saltiness of the ham.
  • 1 medium yellow onion, finely diced: The backbone of nearly every great soup. Dicing them finely ensures they soften and melt into the broth rather than being chunky.
  • 2 stalks celery, finely diced: Adds a crucial layer of savory flavor and texture.
  • 2 cloves garlic, minced: The garlic is added late in the sauté process to prevent burning, offering a fragrant, pungent kick.
• Thickening Agents and Broth:
  • 1/3 cup all-purpose flour: Used to create the roux. This specific measurement ensures a substantial thickness without making the chowder gluey.
  • 4 cups low-sodium chicken broth: Using low-sodium broth gives you better control over the final seasoning. If you use regular broth, adjust the added salt accordingly.
• The Hearty Fillings:
  • 1 cup peeled and diced Yukon Gold or Russet potatoes (about 1 medium potato): Potatoes are critical for both texture and thickness. Yukon Golds are preferred for their creamy texture, while Russets offer starchiness, which helps thicken the soup further. Dice them into small, even pieces (about ½ inch) so they cook quickly and uniformly.
  • 2 cups diced cooked ham: This is the star protein. Leftover spiral-cut ham works wonderfully. Ensure the pieces are roughly ½ inch cubes. If your ham is exceptionally salty (like country ham), consider soaking it briefly or adjusting the final seasoning.
  • 1 (15-ounce) can whole kernel corn, drained (or 1.5 cups frozen corn): Sweet corn adds that classic chowder sweetness. If using canned, drain thoroughly. If using frozen, there is no need to thaw before adding.
• Dairy and Seasoning:
  • 2 cups whole milk (or half-and-half for a richer flavor): Whole milk provides the creamy texture without the heaviness of cream. For an indulgent chowder, half-and-half (equal parts milk and cream) is an excellent choice.
  • 1/2 teaspoon dried thyme: Thyme is the perfect herb complement to ham and potatoes, adding a subtle, earthy warmth.
  • 1 teaspoon salt (or to taste): Remember that ham is already salty. Start with less and adjust at the very end after the chowder has simmered.
  • 1/2 teaspoon fresh cracked black pepper: Essential for brightness and flavor depth.
  • Chopped fresh parsley or chives, for garnish (optional): Adds a pop of color and freshness right before serving.

Achieving the perfect consistency in your Easy Ham and Corn Chowder relies heavily on the quality of your base. Selecting low-sodium broth and controlling the salt from the ham are key steps to ensure a well-balanced, palatable final product. The choice between milk and half-and-half depends on your personal preference for richness; half-and-half will yield a decidedly restaurant-quality, decadent chowder.

Recommended Tools and Utensils for Recipe Success

While this recipe is simple, having the right equipment ensures smooth preparation and cooking, minimizing the risk of a scorched bottom or lumpy soup.

• Large Dutch Oven or Heavy-Bottomed Pot: This is non-negotiable. A heavy bottom distributes heat evenly, preventing the dairy and roux from scorching. A capacity of 5-6 quarts is ideal for this volume.
• Sharp Chef’s Knife and Cutting Board: Essential for finely dicing the onion, celery, potatoes, and ham. Uniform dicing ensures everything cooks at the same rate.
• Whisk: Crucial for making the roux and incorporating the broth smoothly. A wire whisk ensures no lumps of flour remain, leading to a perfectly smooth chowder.
• Wooden Spoon or Heat-Resistant Spatula: Necessary for sautéing the aromatics and stirring the chowder while it simmers to prevent sticking.
• Measuring Cups and Spoons: Accurate measurements are important for the roux and liquids.
• Ladle: For easy serving of your finished creamy corn chowder.

Investing in a good quality Dutch oven will serve you well for all your soup and stew endeavors. The even heat retention is critical when working with milk-based recipes like this creamy ham and corn chowder, where scorching is a common pitfall.

Step-by-Step Guide: Making the Perfect Easy Ham and Corn Chowder (800-900 Words)

Follow these detailed instructions precisely, paying close attention to the heat levels, especially once the dairy is introduced, to guarantee a flawless, creamy, and deeply satisfying chowder.

Step 1: Sauté the Aromatics (The Flavor Base)

1. Preparation: Ensure your onion and celery are finely diced. This is the aromatic foundation, so small pieces are best.
2. Melt the Butter: In your large Dutch oven or heavy-bottomed pot, melt the 2 tablespoons of unsalted butter over medium heat. Medium heat is key here; too high, and you risk burning the butter and aromatics.
3. Sauté: Add the diced onion and celery. Cook, stirring occasionally, until the vegetables are softened and translucent. This should take about 5 to 7 minutes. Cooking them until they are soft releases their maximum flavor.
4. Add Garlic: Once the onion and celery are soft, add the 2 cloves of minced garlic. Cook for only 1 more minute, stirring constantly, until the garlic is fragrant. Crucial Tip: Garlic burns easily, which can make the entire chowder taste bitter. Watch it closely and do not allow it to brown.

Step 2: Make the Roux (The Thickening Foundation)

The roux is the secret to a thick, stable, and smooth chowder. It’s important to cook the flour properly to eliminate any raw taste.

5. Add Flour: Sprinkle the 1/3 cup of all-purpose flour evenly over the cooked vegetables.
6. Cook the Roux: Using your whisk or a wooden spoon, stir continuously for 1 to 2 minutes. The flour will combine with the butter and vegetable moisture, creating a thick, paste-like mixture. This short cooking time allows the starch molecules in the flour to begin cooking, neutralizing the “raw flour” taste. This is the foundation of your chowder’s thickness.

Step 3: Whisk in Broth and Cook Potatoes

This is where the roux transforms into a creamy soup base. Gradual addition of liquid is essential to avoid lumps.

7. Incorporate Broth: Gradually pour the 4 cups of low-sodium chicken broth into the pot, starting with about half a cup. Whisk constantly as you pour. This ensures the flour mixture is fully incorporated and smooth. Once the initial broth is whisked in and the mixture is smooth, slowly add the remainder of the broth, still whisking occasionally.
8. Add Potatoes and Seasoning: Once the mixture is smooth, add the diced potatoes and the 1/2 teaspoon of dried thyme.
9. Bring to a Simmer: Bring the mixture up to a low, gentle simmer over medium-low heat.

Step 4: Simmer and Soften

10. Simmer Gently: Reduce the heat to low-medium and let the chowder simmer gently, uncovered, for 10 to 12 minutes. The goal is to cook the potatoes until they are fork-tender.
11. Stir and Check: Stir occasionally during this stage to prevent the starch from sticking and scorching on the bottom of the pot. Test the potatoes frequently with a fork they should pierce easily without resistance.

Step 5: Add Ham and Corn

Once the potatoes are cooked, the chowder base is ready for the star ingredients.

12. Stir in Fillings: Stir in the 2 cups of diced cooked ham and the drained corn (or frozen corn).
13. Heat Through: Continue to simmer for an additional 3 minutes, allowing the ham and corn to fully heat through. This also allows the corn’s sweetness to begin melding with the savory broth.

Step 6: Incorporate Dairy (Handle with Care!)

This is the most critical step for achieving that signature creamy texture without separation.

14. Add Milk: Pour the 2 cups of whole milk (or half-and-half) into the soup base. Stir well to fully combine the liquids.
15. Heat Gently: Continue heating the chowder gently over low heat until it is hot and steaming. This process should take about 5 to 7 minutes. CRUCIAL STEP: DO NOT ALLOW THE CHOWDER TO COME TO A FULL BOIL AFTER ADDING THE MILK. Boiling the dairy can cause the milk proteins to separate and curdle, ruining the smooth texture of your Easy Ham and Corn Chowder. Keep the heat low and watch for small wisps of steam.

Step 7: Season and Serve

The final touches ensure your chowder is perfectly balanced.

16. Taste and Adjust: Remove the chowder from the heat. Taste the soup. Remember that ham can be quite salty, so add the salt and fresh cracked black pepper cautiously. Add only what is necessary to bring the flavors into focus.
17. Garnish and Serve: Ladle the creamy, hot ham and corn chowder into bowls. If desired, garnish generously with chopped fresh parsley or chives for a bright, herbaceous finish. Serve immediately with crusty bread for dipping.

Following these steps ensures your creamy corn chowder is rich, perfectly seasoned, and wonderfully smooth. For a great pairing, consider serving this hearty chowder alongside a simple dessert like Creamy Lasagna Soup for a diverse comfort meal menu.

Tips, Tricks, and Variations for Your Easy Ham and Corn Chowder (500-600 Words)

While the classic recipe for Easy Ham and Corn Chowder is flawless, there are endless ways to adapt it to your pantry, dietary needs, or flavor preferences. Here are some expert tips and creative variations.

Handling Common Mistakes

Preventing a Lumpy Chowder

Lumps typically occur when the flour is added too quickly or the broth isn’t incorporated gradually. Tip: Always cook the roux (butter and flour) for at least one minute before adding liquid. When adding the chicken broth, pour it in slowly while whisking vigorously, allowing the starch molecules to hydrate and dissolve smoothly before adding more liquid.

Avoiding Scorching and Curdling

Scorching is usually due to high heat or lack of stirring, especially when dealing with the heavy starch (potatoes) and dairy. Tip: Use a heavy-bottomed pot and keep the heat at low or low-medium throughout the simmering and milk heating stages. Once the milk is in, never let the chowder reach a rolling boil.

Managing Salt Content

Ham varies greatly in saltiness. Tip: Always use low-sodium broth. Taste the chowder after the potatoes are cooked and the ham is incorporated, but before adding any extra salt. It’s much easier to add salt later than to try and remove it.

Ingredient Alternatives and Swaps

• For Gluten-Free Chowder: Skip the flour roux. Instead, mix 2 tablespoons of cornstarch with ¼ cup of cold water to create a slurry. Add this slurry to the simmering chowder base (after the potatoes are cooked and before adding the milk) and simmer for 2-3 minutes until thickened. Then proceed with adding the milk. This ensures your creamy corn chowder remains gluten-free without sacrificing thickness.
• Dairy Alternatives: For a non-dairy chowder, replace whole milk with unsweetened full-fat coconut milk (be aware this will impart a slight coconut flavor) or a rich cashew cream. Replace butter with a neutral oil like avocado oil.
• Protein Swaps: If you don’t have ham, pre-cooked smoked sausage, bacon (rendered and crumbled), or even diced rotisserie chicken make excellent substitutes. For a vegetarian version, substitute the ham with cubed smoked tofu or a can of drained great northern beans.
• Vegetable Boost: Feel free to add 1/2 cup of diced carrots along with the celery and onions for extra nutrients and color. A handful of fresh spinach stirred in during the last five minutes also provides a great green element.

Flavor Variations to Keep Things Exciting

Transform your traditional chowder with these easy twists:

1. Smoky Spice: Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper when sautéing the aromatics for a subtle smoky heat that pairs beautifully with the ham.
2. Cheesy Goodness: Stir in 1/2 cup of shredded sharp cheddar cheese once the chowder is heated through (Step 6), ensuring the heat is off before adding to prevent clumping. This creates a cheddar ham and corn chowder.
3. Herb Twist: Swap the thyme for dried dill or a blend of Italian seasoning for a different aromatic profile.

This flexibility is one of the reasons the Easy Ham and Corn Chowder is such a popular recipe it’s highly adaptable while remaining fundamentally comforting.

Nutrition Spotlight: Benefits of This Comforting Meal (400-600 Words)

While often categorized as heavy comfort food, this creamy ham and corn chowder offers a good balance of macronutrients and valuable vitamins, making it a fulfilling and relatively wholesome meal choice when portioned correctly.

Estimated Nutritional Breakdown (Per Serving, based on 6 servings)

Please note that these values are estimates and can vary based on the type of ham (lean vs. fatty) and dairy used (whole milk vs. half-and-half).

• Calories: Approximately 350-420 kcal
• Protein: 20–25g (Excellent source from the ham)
• Fat: 15–20g (Varies based on dairy/ham)
• Carbohydrates: 30–35g (Primarily from potatoes, corn, and flour)
• Fiber: 3–4g

Ingredient Benefits

The Power of Ham (Protein and B Vitamins)

The ham in this Easy Ham and Corn Chowder is a substantial source of lean protein, which is essential for muscle repair and satiety. Ham also provides high levels of important B vitamins, particularly Thiamin (B1), Niacin (B3), and Pyridoxine (B6). These vitamins play crucial roles in energy metabolism and nervous system function. While ham is higher in sodium, balancing it with low-sodium broth helps mitigate this concern.

Corn and Potatoes (Fiber and Energy)

Corn is a whole grain and provides dietary fiber, which aids in digestion and helps stabilize blood sugar levels. It also contains several antioxidants, including lutein and zeaxanthin, which are beneficial for eye health.

Potatoes, especially the skins (if left on, though this recipe calls for peeling), are excellent sources of Vitamin C, B6, and potassium. Potassium is vital for blood pressure regulation and maintaining fluid balance. The starch in the potatoes not only thickens the chowder but provides sustained energy, making this a true stick-to-your-ribs meal.

Dairy (Calcium and Vitamin D)

Whether you choose whole milk or half-and-half, the dairy component is a primary source of calcium, crucial for bone health, and Vitamin D (often added to milk), which aids in calcium absorption and supports immune function.

In summary, this Easy Ham and Corn Chowder is a well-rounded meal that delivers comfort and nutritional value. It’s warm, satisfying, and packed with ingredients that contribute positively to your daily dietary needs.

Frequently Asked Questions (FAQs) About Easy Ham and Corn Chowder

Conclusion: Your New Favorite Comfort Food Solution (250-400 Words)

This Easy Ham and Corn Chowder is more than just a recipe; it’s an invitation to bring simple, hearty comfort back to your kitchen. We’ve covered everything from the foundational roux that gives it unparalleled creaminess to the essential step of seasoning properly, ensuring that the savory ham and sweet corn achieve perfect harmony.

Designed to be straightforward, fast, and utilizing economical ingredients, this creamy corn chowder proves that delicious, homemade meals don’t require hours of effort. Whether you’re maximizing your holiday leftovers or simply craving a classic, nourishing meal on a weeknight, this recipe is a reliable winner that caters to the whole family.

The velvety texture, the satisfying bite of potato, and the burst of flavor in every spoonful make this the ultimate weeknight ham and corn soup. It’s warm, it’s comforting, and it’s guaranteed to earn a permanent spot in your recipe collection.

We encourage you to try this recipe for Easy Ham and Corn Chowder tonight. Once you experience the difference homemade makes, you’ll never look back. Did you try any of our variations? We love hearing your feedback and substitutions! Leave a comment below, and don’t forget to share this recipe with friends looking for their next favorite comfort dish.

Easy Ham and Corn Chowder

A rich and creamy chowder featuring smoky diced ham, sweet corn, and tender potatoes, built on a simple roux base. This hearty soup is ready in under an hour and makes perfect use of leftover ham.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

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)

Equipment

• Large Dutch oven or heavy-bottomed pot
• Whisk
• Cutting board

Method

 

Preparation

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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, mash a few of the cooked potato chunks against the side of the pot before adding the milk. This releases starches and adds natural body. If using frozen corn, do not thaw it first; just add it directly to the simmering broth.