Ham and Corn Chowder

A bowl of creamy potato chowder with corn, bacon pieces, and potatoes, served with a spoon. A small bowl of corn, parsley, bread, and a pot of chowder are nearby on a woven mat.

This Ham and Corn Chowder is fast and easy enough to make on a weeknight, but still feels like a complete dinner. It cooks in one pot, uses simple ingredients you may already have, and doesn't involve any complicated steps. You can start cooking after work and have dinner ready in under an hour.

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 411kcal

Ingredients

6 pieces of raw bacon chopped into 1-inch pieces
2 Tablespoons butter (only needed if not using bacon grease)
1 medium yellow onion diced
3 ribs celery chopped
¼ cup all-purpose flour
3 cloves garlic minced
4 cups low-sodium chicken broth or vegetable broth
½ cup heavy cream
½ cup milk
2 cups smoked ham chopped or cubed
2 russet potatoes peeled and diced
1 ½ cups corn (fresh, frozen, or canned and drained)
½ teaspoon coarse ground pepper plus more to taste
½ teaspoon salt plus more to taste
¼ teaspoon dried oregano
⅛ teaspoon dried thyme

Optional Garnish

Chopped parsley

Instructions

Cook Bacon: Add bacon pieces to a large soup pot and cook over medium heat until crisp, about 8-10 minutes. Transfer bacon to paper towel-lined plate and set aside. Drain all but 2 Tablespoons bacon grease from the pot. (If bacon grease looks dark or burnt, wipe out pot completely and replace with 2 Tablespoons butter.)
Sauté Vegetables: Add onion and celery to the reserved bacon grease (or butter, if you're using it instead). Cook over medium heat until soft, about 5-6 minutes.
Add Flour and Garlic: Sprinkle flour and garlic over vegetables and cook, stirring continuously, for 1 minute. The mixture will be thick; stir constantly to avoid burning.
Add Broth, Cream, and Milk: Slowly pour in broth while whisking continuously to prevent lumps. Stir in cream and milk.
Add Remaining Ingredients: Add ham, potatoes, corn, pepper, salt, oregano, and thyme. Stir to combine.
Simmer Soup: Bring soup to a boil, then immediately reduce heat to medium-low to maintain a gentle simmer. Cover pot with lid slightly vented and simmer until potatoes are tender, about 15-20 minutes. Stir occasionally to prevent soup from sticking to bottom of pot.
Add Bacon and Serve: Stir in ⅔ of cooked bacon. Taste soup and season with additional salt and pepper if needed. Serve garnished with remaining bacon pieces and, if desired, chopped parsley.

Video

Notes

Making In Advance: Yes, you can make it ahead. Cook the chowder fully, let it cool, then store it in the fridge. When ready to eat, reheat gently on the stove. Add a splash of broth or milk if it thickens up while refrigerated.

Refrigerator Storage and Reheating Instuctions: Store the chowder in an airtight container in the fridge for 3-4 days. Reheat slowly on the stove, stirring occasionally, until warmed through. Avoid boiling to keep the texture creamy.

Nutrition