Easy Ham and Corn Chowder

Why you’ll love it

This corn chowder with ham is based on my popular Chicken and Corn Chowder. The ingredients and simple cooking process are fairly similar, but it’s great to use up leftover ham from Easter or Christmas. One lovely reader called it “the perfect cozy dinner”!

Cream gives this ham, potato, and corn chowder recipe that signature silkiness. This comforting chowder is made from everyday ingredients. Bacon, onion, celery, and garlic infuse a ton of flavor. The flour and potatoes thicken the soup and make it hearty.

What you’ll need

• Bacon – it makes everything better!
• Onion, celery, and garlic – tasty building blocks. I like sweet (Vidalia) onions here.
• Flour – to thicken up the broth
• Chicken broth – for more savory flavor
• Heavy cream – to make the texture rich and luscious
• Corn – I used frozen corn for convenience. You could definitely use fresh or canned corn if you wish.
• Ham – use leftover, or you can also just buy a piece of ham and cut it up like I did. You can find smaller pieces of smoked ham (like around 1-2 pounds) in most major grocery stores.
• Potatoes – Russets are my go-to in soups
• Italian seasoning – my favorite all-purpose seasoning blend
• Cayenne – it’s optional; it doesn’t make it spicy but it adds a little something-something to punch up the taste even more

How to make ham and corn chowder

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cook the bacon in a soup pot until crispy, then transfer to a paper towel lined plate, leaving the fat behind. Stir in the onion and celery, and sauté for about 5 minutes. Add in the flour and garlic, and stir until fragrant.

Stir in the broth until the flour has dissolved while scraping up the browned bits. Add in the cream, corn, ham, potatoes, Italian seasoning, cayenne, and most of the bacon. Bring to a boil, then reduce heat and simmer until the potatoes are tender. If needed, season with salt & pepper. Top with remaining bacon.

Substitutions and variations

• As with any recipe, substitutions are at your own risk. Someone made my other (similar) chowder recipe with half-and-half instead of cream, and the heat curdled it, so just be mindful if you’re doing a substitution.
• Because ham and bacon can be quite salty, you may want to use low-sodium chicken broth if you have any concerns with salt content.
• I like the starchiness of Russet potatoes, but you can use a different variety if you like.