There’s a special kind of comfort that comes from a warm bowl of chowder on a chilly evening, and this Creamy Ham Potato Corn Chowder delivers exactly that. With tender potatoes simmered to perfection, sweet bursts of corn, and savory diced ham nestled in a rich, creamy broth, every spoonful feels like a cozy embrace.
This chowder is an inviting mix of hearty flavors and textures that come together effortlessly, making it not only a satisfying dinner option but also a dish you’ll want to return to time and again on those cozy nights in.
- A creamy, comforting soup that warms the soul and belly alike.
- Balanced combination of tender potatoes, sweet corn, and savory ham.
- Simple ingredients and steps perfect for family meals or leftovers.
Ingredients
- Butter: Three tablespoons to sauté aromatic vegetables, adding richness and depth to the chowder base.
- Medium Onion: One diced onion brings natural sweetness and enhances overall flavor complexity.
- Celery Stalks: Two diced stalks provide a fresh, mild crunch and aromatic foundation.
- Garlic Cloves: Three minced cloves infuse the soup with warm, savory undertones.
- Large Potatoes: Three peeled and diced potatoes add heartiness and help thicken the chowder naturally.
- Chicken Broth: Four cups create a flavorful, savory liquid base for simmering ingredients.
- Milk: Two cups of whole or 2% milk add creaminess with a mild dairy touch.
- Heavy Cream: One and a half cups enrich the chowder for that signature velvety texture.
- Cooked Ham: Two cups diced ham impart savory, smoky notes and protein content.
- Corn Kernels: One and a half to two cups fresh or frozen kernels contribute natural sweetness and pop of color.
- Dried Thyme: One teaspoon adds subtle earthy flavor to enhance the savory profile.
- Paprika: Half a teaspoon introduces a gentle warmth and vibrant color.
- Salt and Black Pepper: To taste, these seasonings balance and elevate all flavors.
- Flour (Optional): Two tablespoons serve as a thickening agent if you prefer a heartier chowder consistency.
- Optional Garnish: Fresh chopped parsley or chives add brightness and visual appeal.
Instructions
- Sauté the Aromatics
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Begin by melting the butter over medium heat in a large pot or Dutch oven. Add diced onion and celery, cooking for 5 to 6 minutes until softened and translucent. Incorporate minced garlic, stirring for another minute to release its fragrant aroma without burning. This step builds the foundational flavors of your chowder.
- Add Potatoes & Broth
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Stir in the diced potatoes to coat them in the aromatic butter mixture. Pour in four cups of chicken broth and bring to a gentle simmer. Allow the potatoes to cook for 10 to 12 minutes until they start to soften but still hold shape. This careful simmer helps develop texture without turning potatoes mushy.
- Add Ham & Corn
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Mix in the diced cooked ham and corn kernels, distributing them evenly throughout the pot. Sprinkle dried thyme and paprika for an extra layer of savory and smoky flavors. These ingredients add hearty substance and a hint of natural sweetness to balance the dish.
- Make it Creamy
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Lower the heat to prevent boiling. Pour in the milk and heavy cream slowly, stirring gently to combine. If you prefer thicker chowder, sprinkle the flour gradually while whisking until fully incorporated to avoid lumps. Simmer the chowder for 8 to 10 minutes, allowing flavors to meld into a rich, velvety texture.
- Season & Serve
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Give the chowder a taste and adjust with salt and black pepper as needed to suit your preference. Serve hot with crusty bread or oyster crackers, garnished with fresh parsley or chives for a burst of color and freshness. Enjoy this soul-warming meal fresh from the pot.
- Leftover ham works perfectly and adds deeper smoky flavor, making this chowder budget-friendly.
- To vary the texture and nutrition, you can include diced carrots or bell peppers along with celery.
- If you want a touch of heat, a pinch of cayenne or red pepper flakes enhances warmth without overpowering.
- For gluten-free options, either omit the flour or substitute with a cornstarch slurry to thicken without compromise.
Storage Tips
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain creamy consistency.
Serving Suggestions
This chowder pairs beautifully with crusty bread, oyster crackers, or a light green salad for a well-rounded meal. A crisp white wine or sparkling water with lemon can complement the rich flavors.
- For a deeper, smoked ham flavor, consider simmering the broth with a ham hock before adding ingredients.
- Don’t over-boil the chowder once cream is added; a gentle simmer preserves the texture and prevents curdling.
- Uniformly dice the potatoes and ham to ensure even cooking and pleasant bite throughout the chowder.
FAQs
- Can I make this chowder vegetarian?
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Yes, substitute the ham with smoked tofu or extra vegetables and use vegetable broth instead of chicken broth.
- What type of potatoes work best?
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Starchy potatoes like Russets or Yukon Gold are ideal as they soften well and thicken the chowder naturally.
- Can I freeze the chowder?
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Freezing is possible but texture may alter slightly; cool completely before freezing in an airtight container for up to 2 months.
- How do I make this chowder thicker?
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Add the optional flour gradual whisked in, or mash some of the cooked potatoes inside the pot to naturally thicken.
- Can I use canned corn?
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Yes, drain canned corn well before adding; fresh or frozen corn usually offers better texture and sweetness.
- Is it okay to substitute the heavy cream?
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You can use half-and-half but expect a lighter, less creamy chowder. For richness, heavy cream is preferred.
- What other herbs work well in this chowder?
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Fresh thyme, rosemary, or a bay leaf added during simmering provide complementary herby notes.
Ham Potato Corn Chowder
Equipment
- 1 large pot or Dutch oven
- 1 whisk optional, for thickening
Ingredients
- 3 tablespoons butter
- 1 medium onion diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 3 large potatoes peeled and diced
- 4 cups chicken broth
- 2 cups milk whole or 2%
- 1 ½ cups heavy cream
- 2 cups cooked ham diced
- 1 ½ to 2 cups corn kernels fresh or frozen
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons flour optional, for thicker chowder
- Optional garnish: chopped parsley or chives
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and celery, cooking until softened, about 5 to 6 minutes. Stir in garlic and cook for one more minute.
- Add the diced potatoes and pour in the chicken broth. Bring to a simmer and cook until potatoes begin to soften, about 10 to 12 minutes.
- Stir in the diced ham, corn kernels, dried thyme, and paprika.
- Reduce heat to low and stir in milk and heavy cream. If a thicker chowder is desired, sprinkle in the flour and whisk thoroughly to combine.
- Simmer gently for 8 to 10 minutes, allowing flavors to meld. Avoid boiling vigorously; maintain a gentle simmer.
- Season with salt and black pepper to taste. Serve hot with crusty bread or oyster crackers, garnished with fresh parsley or chives if desired.
Notes
- Use leftover ham or smoked ham hock for added flavor.
- Add carrots or bell peppers to increase vegetable variety.
- For a spicy kick, include cayenne or red pepper flakes.
- To make gluten-free, omit flour or replace with cornstarch slurry.
- Store leftovers refrigerated for up to 3 days; reheat gently.
