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Ham and Potato Corn Chowder

Welcome to a comforting culinary journey with our delightful Ham and Potato Corn Chowder. This hearty soup is the perfect blend of savory flavors, creamy textures, and wholesome ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 2 cups diced ham
  • 4 cups diced potatoes (Yukon gold or russet work well)
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp dried thyme
  • Salt and pepper
  • Chopped green onions or parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Soup Ladle
  • Bowl

Method
 

  1. Step 1: Start by melting the butter in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes. Next, add the minced garlic and cook for an additional minute.
  2. Step 2: Add the diced ham and cook for another 2-3 minutes, allowing it to warm through.
  3. Step 3: Stir in the diced potatoes and corn kernels, followed by the chicken broth and dried thyme. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until the potatoes are tender.
  4. Step 4: Stir in the heavy cream and season with salt and pepper to taste. Heat through, but do not boil after adding the cream.
  5. Step 5: Serve the chowder hot, garnished with chopped green onions or parsley if desired.

Notes

Leftover ham is perfect for this chowder. It stores beautifully for leftovers, and the flavors deepen as it sits.