Ham Potato Corn Chowder
A creamy, comforting chowder with tender potatoes, sweet corn, and savory ham in a rich broth. Ideal for cozy dinners or chilly evenings with easy prep and satisfying flavors.
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.