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Growing up, my mom’s homemade soups always held a special place in my heart, but the chowders were undeniably my favorite. There’s something about the warmth and creaminess of chowders that makes them the perfect comfort meal, especially during cold winter weather. When I stumbled upon the recipe for Ham and Potato Corn Chowder, I knew I had to give it a try, and I had a feeling it would be something special.

After my first taste of this chowder, it quickly became my ultimate favorite, and I was thrilled to discover that my family loved it just as much as I did. As soon as the weather turns chilly, the requests for this flavorful chowder start pouring in, and I’m more than happy to oblige.

One thing that sets this chowder apart is its hearty and satisfying nature. There’s nothing boring about it – the combination of ham, potatoes, and corn creates a symphony of flavors that leave you wanting more with every spoonful. The creamy texture and rich taste make it the ultimate comfort food that warms both body and soul.

To make the experience even better, I like to serve this chowder with a crusty baguette or crunchy rolls for dipping. It adds the perfect touch and elevates the meal to new heights of deliciousness.

On one occasion, I decided to bring a pot of this chowder to a work luncheon. I used my trusty Crockpot to keep it warm, and it turned out to be a hit! The ease of serving and the fantastic taste made it a popular choice among my colleagues.


2 cups cooked ham – diced into small cubes
6 slices bacon – cooked crispy and crumbled
1 medium yellow onion – diced
1/3 cup all-purpose flour
3/4 tsp. dried oregano
2 (14.5 oz.) cans low-sodium chicken broth
2 carrots – peeled and diced
1/2 cup sour cream or heavy cream (I’ve tried and like both versions)
2 celery stalks – diced
3 cups milk
Salt and freshly ground black pepper – to taste
5 1/2 Tbsp. butter – divided
1 bay leaf
5 medium red potatoes (1 ¾ lb.) – diced into 3/4-inch cubes
Chopped green onions or chives, for serving
1/2 tsp. dried thyme
2 cups fresh corn (or frozen)

In a large pot, melt 1 1/2 Tbsp. butter over medium heat.

Add onion, carrot, and celery and sauté until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste.

Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.

Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.

In a medium saucepan, melt remaining 4 Tbsp. butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.

While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.

Remove from heat, stir in sour cream or heavy cream.

Pour the milk mixture into soup mixture (once potatoes are tender) and stir.

Serve warm and topped with bacon and chives.

Salt: When seasoning slightly under-season with salt as the ham and bacon will add more saltiness to soup.

Ham: Leftover ham works beautifully but avoid using a sweet ham (brown sugar glazed, honey glazed, etc.) because the sweetness will not taste good in this chowder.

Spices: For a bit of a kick, add a pinch of cayenne pepper. This will not make it spicy but give it a hint of heat.

Potatoes: Yukon Golds and Russet potatoes are good substitutes for red potatoes. Russets are nice because they are more starchy than others and thicken the chowder nicely.


Ham and Potato Corn Chowder is a true gem of comfort and flavor that has captured the hearts and taste buds of all who have tried it. The warm and creamy chowder has a unique way of bringing back fond memories of homemade soups from childhood. Its hearty combination of ham, potatoes, and corn creates a symphony of tastes that satisfy and delight, making it the perfect meal for chilly winter days or any time you crave a comforting bowl of goodness.

As a personal favorite and a hit among my family, this chowder has become a cherished staple in my kitchen. The rich flavors and satisfying textures make it a go-to recipe when the weather starts to turn cold, and the requests for this delicious dish never cease.

One of the great things about this chowder is its versatility. Whether served as a heartwarming family dinner or as the star of a work luncheon, it never fails to impress. Pairing it with a crusty baguette or crunchy rolls adds the perfect touch, enhancing the dining experience and allowing for delightful dipping.

The convenience of using a Crockpot to keep it warm for gatherings is a fantastic way to share the goodness with others, making it a crowd-pleaser at any event.

In summary, Ham and Potato Corn Chowder is a must-try recipe that promises to bring joy and comfort to your dining table. Its hearty and flavorful nature, combined with the ease of preparation, makes it a go-to choice for anyone seeking the ultimate in satisfying and delicious comfort food. Embrace the warmth and goodness of this chowder, and let it become a treasured favorite in your recipe collection. Enjoy every spoonful and relish the delight of sharing this delectable chowder with your loved ones.

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