Easy Ham and Corn Chowder: The Ultimate Comfort Meal

There are few dishes that capture the essence of home comfort quite like a creamy, savory bowl of chowder. And when you combine salty, smoky diced ham with the sweet burst of corn and tender potatoes, you get something truly magical. This recipe for Easy Ham and Corn Chowder is not just simple to execute; it’s a hearty, satisfying solution for weeknight dinners or a cozy weekend lunch. Perfect for utilizing leftover holiday ham, this chowder comes together quickly, delivering maximum flavor with minimal fuss. Forget the canned soups; once you taste this homemade richness, you’ll never look back. Get ready to master the art of the perfect creamy soup base and bring this comforting classic to your table tonight.

Why You’ll Adore This Easy Ham and Corn Chowder Recipe

This isn’t just another soup recipe it’s a creamy, dreamy culinary experience designed for efficiency and deep satisfaction. You will absolutely adore this Easy Ham and Corn Chowder because it hits every necessary comfort food note, yet remains achievable even for novice cooks. The flavor profile is exceptionally balanced: the savory depth of the ham is perfectly contrasted by the natural sweetness of the corn, all cradled in a velvety-smooth, potato-thickened broth.

One of the primary reasons this chowder stands out is its incredible speed. Unlike complex soups that require hours of simmering, this recipe moves efficiently. After a quick sauté of the aromatics (onion and celery), the base comes together in less than 30 minutes. This makes it an ideal choice for busy weeknights when time is scarce but you crave a wholesome, nourishing meal.

Furthermore, this chowder is a fantastic vehicle for leftovers. If you recently hosted a holiday dinner and have remnants of a spiral-cut ham, transforming that cooked ham into this luxurious chowder is the perfect second act. It breathes new life into leftovers, ensuring nothing goes to waste while delivering a completely different dining experience. The diced ham brings a robust, salty complexity that flavors the entire broth, reducing the need for excessive seasoning.

We’ve structured this recipe to ensure success every time, even when dealing with the tricky aspect of the roux (the thickening base). We walk you through the process of cooking the flour to eliminate the raw taste and incorporating the broth gradually to achieve a smooth, lump-free texture. The potatoes, specifically Yukon Gold or Russet, not only contribute starch to further thicken the soup but also offer satisfying, tender bites.

Finally, the sheer texture of this Easy Ham and Corn Chowder is irresistible. It’s thick enough to feel substantial—a true meal in a bowl—but not so heavy that it feels greasy. Whether you use whole milk for a lighter version or half-and-half for added richness, the final result is always comforting, warm, and guaranteed to earn rave reviews from everyone at the table. It pairs beautifully with crusty bread or a side salad, making it a versatile staple you’ll want to add to your regular rotation.

The Undeniable Appeal: Why You Should Try This Simple Chowder

If your weeknight routine often involves scrambling for dinner ideas that satisfy the whole family, you need to add this recipe to your repertoire immediately. The appeal of this Easy Ham and Corn Chowder extends beyond its taste; it offers practical benefits that streamline your cooking life and elevate your culinary confidence.

A Masterclass in Basic Soup Building

For those looking to expand their cooking skills, learning to make a creamy, scratch-made chowder is a huge win. This recipe teaches you foundational techniques like creating a roux, tempering liquids, and building flavor layers using aromatics. Once you master this simple chowder base, you can adapt it endlessly swapping out the ham for chicken or shellfish, or the corn for broccoli or carrots. It’s a versatile foundation that opens up a world of creamy soup possibilities.

This particular combination of ham and corn is incredibly budget-friendly. Ham remnants are often cheaper than buying fresh cuts of meat, and corn, whether canned or frozen, is always economical. When stretched across a hearty, potato-filled chowder base, you can feed a crowd without breaking the bank. It is the ultimate comfort food solution that respects your wallet as much as your palate.

Perfect for Meal Prep and Busy Lifestyles

Chowders are excellent candidates for meal prepping. This Easy Ham and Corn Chowder reheats beautifully, making it perfect for taking to work for lunch or having a ready-made dinner waiting after a long day. The flavors actually deepen overnight, allowing the savory notes of the ham and the earthy aroma of the thyme to fully integrate into the creamy broth. Just be sure to reheat it gently on the stove rather than blasting it in the microwave to maintain that smooth, velvety texture.

If you’re seeking more hearty, single-pot meals that deliver maximum satisfaction with minimal cleanup, you might also enjoy diving into dishes like One-Pot Macaroni Cheeseburger Soup or our rich Creamy Lasagna Soup. These recipes, like the Easy Ham and Corn Chowder, are designed for efficiency and deep, comforting flavor. By integrating simple, high-impact ingredients, this chowder proves that homemade meals don’t need to be complicated to be utterly delicious.

Furthermore, the high moisture and fiber content make this a very satisfying dish. The combination of protein (from the ham and milk) and complex carbohydrates (from the potatoes and flour) provides sustained energy. Trying this recipe is choosing a path to warmth, flavor, and culinary ease.

Gathering Your Essentials: Ingredients and Tools for the Perfect Ham and Corn Chowder

Success in making this incredible Easy Ham and Corn Chowder starts with high-quality ingredients and having the right equipment ready. Precision in prep work, especially dicing your vegetables evenly, is key to ensuring everything cooks at the same rate and the final texture is harmonious.

Pantry Staples: Detailed Ingredients List

When selecting ingredients for this recipe, focusing on low-sodium broth and quality dairy will make a noticeable difference in the final taste and texture of your chowder. Here is exactly what you need:

• 2 tablespoons unsalted butter: The base fat for sautéing the aromatics and creating the roux. Using unsalted allows you to control the final seasoning, which is important given the saltiness of the ham.
• 1 medium yellow onion, finely diced: Provides the fundamental aromatic backbone. Dicing them finely ensures they soften quickly and blend into the chowder base without being chunky.
• 2 stalks celery, finely diced: Adds a subtle, essential savory note and texture.
• 2 cloves garlic, minced: Added late in the sauté process to prevent burning, offering a fragrant depth.
• 1/3 cup all-purpose flour: Crucial for creating the roux, which thickens the soup. This quantity creates a medium-thick chowder; for an extra thick chowder, you can increase this slightly, but stick to the specified amount for the ideal creamy consistency of this Easy Ham and Corn Chowder.
• 4 cups low-sodium chicken broth: The primary liquid base. Using low-sodium is vital since the ham provides significant salt.
• 1 cup peeled and diced Yukon Gold or Russet potatoes (about 1 medium potato): Potatoes must be diced into small, uniform cubes (about 1/2 inch). Yukon Golds hold their shape better while providing creaminess, whereas Russets will break down more easily, adding to the thickness.
• 1/2 teaspoon dried thyme: Thyme is the perfect herb complement to both ham and potatoes, adding a subtle earthiness.
• 2 cups diced cooked ham: This is the star protein. Use quality leftovers, pre-diced cubes, or even thick-cut deli ham. Ensure it’s fully cooked. The ham should be diced roughly the same size as the potatoes for cohesive texture.
• 1 (15-ounce) can whole kernel corn, drained (or 1.5 cups frozen corn): The sweet component. If using canned, ensure it is thoroughly drained. If using frozen corn, there is no need to thaw it beforehand; it can be added directly to the simmering soup.
• 2 cups whole milk (or half-and-half for a richer flavor): The creamy finishing touch. Whole milk provides richness without being overly heavy. Half-and-half is an excellent option for a truly decadent, restaurant-quality chowder experience.
• 1 teaspoon salt (or to taste): Initial seasoning. Adjust carefully based on the saltiness of your ham.
• 1/2 teaspoon fresh cracked black pepper: Essential for rounding out the flavors.
• Chopped fresh parsley or chives, for garnish (optional): Adds a pop of fresh color and flavor just before serving.

Essential Kitchen Utensils for Chowder Success

Having the right tools ensures a smooth and enjoyable cooking process, especially when handling a creamy soup base like this Easy Ham and Corn Chowder.

• Large Dutch Oven or Heavy-Bottomed Pot: Crucial for even heat distribution, which prevents the base from scorching while simmering and thickening. A 5-quart capacity or larger is ideal.
• Sharp Knife and Cutting Board: Necessary for finely dicing the onion, celery, potatoes, and ham. Uniform cuts are critical for even cooking.
• Wooden Spoon or Heat-Resistant Spatula: Used for sautéing the aromatics and stirring the roux.
• Wire Whisk: Absolutely essential for Step 3, where you whisk the broth into the roux. A good whisk prevents lumps and ensures a smooth, glossy base.
• Measuring Cups and Spoons: For precise ingredient quantities, especially the flour and liquids.
• Ladle: For serving the finished chowder.

Preparing these ingredients and tools upfront a practice known as mise en place will make the execution of your Easy Ham and Corn Chowder flawless and fast, minimizing stress in the kitchen.

Step-by-Step Guide: Mastering the Easy Ham and Corn Chowder

Follow these detailed instructions precisely, paying special attention to the timing of the roux and the addition of the dairy, and you will achieve a perfectly creamy, flavorful Easy Ham and Corn Chowder every time. This section ensures you navigate the critical cooking phases smoothly.

Prep Phase: Setting the Stage for Flavor

The first step in any great chowder is building a solid aromatic foundation. Do not rush this process; the softening of the vegetables is vital for texture and flavor release.

1. Sauté the Aromatics: In your large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Once shimmering, add the finely diced onion and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, which should take about 5 to 7 minutes. This slow, gentle cooking releases their sweetness.
2. Add the Garlic: Now, stir in the minced garlic. Cook for just 1 more minute until it becomes wonderfully fragrant. Crucial Tip: Be extremely careful not to burn the garlic, as burnt garlic turns bitter and will ruin the delicate flavor of the chowder.

Cooking the Roux and Simmering the Base

The roux is the thickening agent that transforms the broth into a rich, creamy chowder. Mastering this step is the difference between a thin soup and a luxurious chowder.

3. Make the Roux: Sprinkle the 1/3 cup of all-purpose flour evenly over the cooked vegetables. Immediately begin stirring continuously, incorporating the flour fully into the melted butter and vegetables. Continue stirring and cooking this mixture for 1 to 2 minutes. This cooking step is essential; it cooks the raw, chalky taste out of the flour. The mixture should look slightly pasty and smell faintly nutty.
4. Whisk in Broth and Cook Potatoes: Begin adding the four cups of low-sodium chicken broth. Pour it in gradually starting with a small amount (about 1/2 cup) while whisking constantly and vigorously. This prevents lumps. Once the initial liquid is smooth, continue gradually pouring in the remaining broth, whisking until the entire mixture is fully incorporated and smooth.
5. Add Potatoes and Thyme: Once smooth, add the diced potatoes and the dried thyme. Bring the liquid up to a simmer over medium heat.
6. Simmer and Soften: Reduce the heat to low-medium and let the chowder simmer gently, uncovered, for 10 to 12 minutes. The goal is for the potatoes to become fork-tender. Stir occasionally during this phase to ensure the roux doesn’t stick to or scorch the bottom of the pot.
7. Add Ham and Corn: Once the potatoes are tender, stir in the two cups of diced cooked ham and the drained canned corn (or frozen corn). Continue to simmer for an additional 3 minutes. This allows the protein and corn to fully heat through, making sure your Easy Ham and Corn Chowder is uniformly warm.

To share this recipe with others and find more comforting one-pot meals, be sure to check out our collection of comforting recipes on Pinterest: Liana’s Recipe Blog Pinterest.

Finishing Touches: Dairy and Seasoning

The final step involves the dairy, which requires a delicate hand to achieve a perfect, creamy consistency without separation.

8. Incorporate Dairy: Pour the two cups of whole milk (or half-and-half) into the soup base. Stir well to combine. Now, heat the chowder gently over low heat until it is hot and steaming. Crucially, do not allow the chowder to come to a full, rolling boil after adding the milk. High heat can cause the milk solids to curdle or separate, resulting in a grainy texture instead of the desired smooth creaminess. Keep the heat low and slow.
9. Season and Serve: Remove the chowder from the heat immediately once it is hot. Taste the soup and season with salt (start with 1/2 teaspoon, then adjust) and the 1/2 teaspoon of fresh cracked black pepper. Since ham varies greatly in salt content, it is essential to taste the chowder before adding more salt. Ladle the hot Easy Ham and Corn Chowder into bowls and garnish generously with fresh parsley or chives, if desired, before serving.

Tips, Tricks, and Variations for Your Hearty Chowder

While this recipe for Easy Ham and Corn Chowder is straightforward, a few expert tips can elevate your results. Additionally, knowing how to adapt the recipe ensures everyone, regardless of dietary preference, can enjoy this comforting meal.

Common Mistakes to Avoid

• Lumpy Roux: The number one mistake. To prevent lumps, ensure you cook the flour thoroughly (Step 3) and add the cold or room-temperature broth very gradually, whisking aggressively until the mixture is uniform before adding the bulk of the liquid.
• Curdled Milk: Avoid boiling the soup once the milk or cream has been added (Step 8). Dairy separates under high heat. Heat the chowder gently and never let it reach a full boil.
• Under-seasoning: While we advise caution with salt due to the ham, soup needs flavor! Taste frequently at the end, adding pepper and potentially a dash of salt if the ham was mild. A pinch of nutmeg can also enhance the creaminess.
• Uneven Potatoes: If the potatoes are cut into different sizes, some will be mushy while others are still hard. Dice them uniformly, about half an inch, for even cooking.

Customizing Your Easy Ham and Corn Chowder

This recipe is highly adaptable. Feel free to experiment with these variations:

1. Gluten-Free Adaptation

To make a gluten-free Easy Ham and Corn Chowder, simply substitute the all-purpose flour with 1/3 cup of a reliable gluten-free flour blend (ensure it contains xanthan gum) or use cornstarch. If using cornstarch, you must create a slurry (mix 2 tablespoons of cornstarch with 4 tablespoons of cold water) and whisk it into the simmering broth at Step 7, after the potatoes are tender, stirring until the chowder thickens.

2. Adding Vegetables

Boost the nutritional value and texture by incorporating other hearty vegetables. Try adding 1/2 cup of diced carrots along with the celery and onion, or 1 cup of frozen peas stirred in during Step 7. A finely diced bell pepper (red or yellow) also adds a nice layer of flavor.

3. Making it Spicier or Smokier

For a kick, add a pinch of cayenne pepper or a dash of hot sauce when adding the thyme. To enhance the smoky flavor, consider adding 1/2 teaspoon of smoked paprika along with the flour in the roux step. If you enjoy rich, creamy soups, you might also like trying a bowl of Creamy White Chicken Chili, which offers a different take on hearty comfort.

4. Meat Substitutions

If ham is unavailable, this base works perfectly with other proteins:

• Bacon Chowder: Sauté 4 slices of chopped bacon before adding the butter. Remove the bacon bits, use the rendered fat instead of butter, and add the bacon back in at the end.
• Chicken Chowder: Use 2 cups of shredded, cooked chicken breast instead of ham. Adjust salt accordingly.

5. Richness Level

For an extra indulgent chowder, swap the 2 cups of milk for 1 cup of half-and-half and 1 cup of heavy cream. This yields an exceptionally thick and velvety chowder, perfect for dipping crusty bread. Conversely, if you want a lighter chowder, use 2% or skim milk, though the texture will be slightly thinner.

Nutritional Snapshot and Health Benefits of This Comfort Food

While often categorized as heavy comfort food, this Easy Ham and Corn Chowder provides significant nutritional benefits, especially when prepared at home where ingredient quality and portion control are prioritized. The specific breakdown will vary slightly depending on whether you use whole milk or half-and-half and the cut of ham, but here is a general overview.

A single serving of this hearty chowder typically falls between 350-450 calories, offering a substantial and satisfying meal that keeps you full for hours.

Protein Powerhouse

The ham and the dairy milk are excellent sources of protein. Protein is essential for muscle repair, immune function, and satiety. Cooked ham provides high-quality protein, which, when combined with the dairy, makes this chowder a robust and nourishing option.

Complex Carbohydrates for Energy

Potatoes are often unfairly maligned. Yukon Gold and Russet potatoes provide complex carbohydrates, which are the body’s primary source of sustainable energy. They also offer dietary fiber, potassium (important for heart health and blood pressure regulation), and Vitamin C. Because the chowder is thickened partly by the starch released from the potatoes, it provides natural, unprocessed thickening agents.

Vitamins and Minerals from Vegetables

The corn, onion, and celery contribute essential micronutrients. Corn, in particular, is a good source of fiber, folate, and B vitamins. Furthermore, the dairy base contributes calcium and Vitamin D, vital for bone health.

Making It a Healthier Chowder

If you are monitoring fat intake, you can easily modify this recipe:

• Reduce Fat: Substitute the butter with 1 tablespoon of olive oil for the sauté, or reduce the butter to 1 tablespoon. Use 1% or 2% milk instead of whole milk or half-and-half.
• Control Sodium: Always use low-sodium chicken broth and rinse the canned corn. Be mindful of the ham choice; lean, low-sodium ham cuts are preferable. This simple adjustment keeps the robust flavor of the Easy Ham and Corn Chowder while significantly improving its sodium profile.

By making this nourishing chowder from scratch, you control the salt, sugar, and fat content ensuring you get a healthy, comforting meal superior to any store-bought equivalent. This focus on wholesome, natural ingredients is the key to creating delicious and healthy comfort food, much like our recipe for Loaded Potato Soup, which relies on fresh ingredients for flavor.

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

Conclusion: Your New Favorite Easy Ham and Corn Chowder

This Easy Ham and Corn Chowder recipe is the definition of high reward for minimal effort. We’ve guided you through the crucial steps from creating a perfect, lump-free roux to preventing the dairy from curdling ensuring that even if this is your first attempt at a homemade chowder, the result will be professional-quality and deeply comforting. The symphony of savory ham, sweet corn, and tender potatoes cradled in that velvety broth is a truly memorable experience.

Whether you were looking for a delicious way to use up holiday ham leftovers or simply seeking a hearty, quick meal solution for a cold evening, this chowder delivers. It’s warm, filling, and packed with flavor that far surpasses anything you can buy pre-made. Remember the key takeaway: build your flavors slowly, whisk vigorously when adding the broth, and treat the dairy with care, keeping the heat low.

We encourage you to try this recipe tonight. It’s a fantastic addition to any family meal plan and a guaranteed crowd-pleaser. If you enjoyed preparing this creamy classic, we invite you to explore more of our easy, comforting recipes, such as the delightful Creamy Cajun Chicken Pasta, perfect for another night of culinary comfort. Don’t forget to share your experience! We love hearing how this Easy Ham and Corn Chowder brought warmth and flavor to your home. Happy cooking!

Easy Ham and Corn Chowder

This creamy, hearty ham and corn chowder is a perfect weeknight meal, combining savory diced ham with sweet corn and tender potatoes in a rich, comforting broth. It's ready in under an hour and makes excellent use of leftover ham.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 405

Ingredients Equipment Method Notes

Ingredients

  

Chowder Base & Aromatics

• 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

Liquids and Fillings

• 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
• 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 and knife

Method

 

Instructions

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 richer flavor, substitute the whole milk with half-and-half or heavy cream. If using frozen corn, do not thaw it before adding; simply toss it in during step 5, adding an extra minute or two to the simmer time.