Ham and Corn Chowder

Warm up your kitchen with this hearty and comforting Ham and Corn Chowder—a creamy, flavor-packed classic that’s perfect for cozy evenings or a satisfying lunch. This recipe combines tender russet potatoes, sweet corn kernels, and savory diced ham in a velvety broth enriched with heavy cream and aromatic herbs like thyme and bay leaf. A golden sauté of onion, celery, and garlic forms the flavorful base, while a touch of flour gives the chowder its irresistible creaminess. Ready in just 50 minutes, this dish serves six and is perfect for feeding a hungry family or meal prepping for the week. Garnish with fresh parsley for a vibrant, finishing touch and serve warm with crusty bread for a complete, soul-soothing meal. Whether you’re looking for easy comfort food or a delicious way to use up leftover ham, this Ham and Corn Chowder recipe is sure to become a household favorite.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 medium, diced yellow onion
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 3 medium, peeled and diced russet potatoes
• 3 cups corn kernels
• 2 cups, diced cooked ham
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons black pepper
• 1 teaspoon (dried) thyme
• 1 piece bay leaf
• 2 tablespoons, chopped (optional, for garnish) fresh parsley

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced onion and celery, and sauté for 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Sprinkle the flour over the vegetables, stirring constantly, and cook for 1-2 minutes to eliminate the raw flour taste.

Step 4

Gradually pour in the chicken broth, stirring well to avoid lumps, and bring the mixture to a gentle simmer.

Step 5

Add the diced potatoes, thyme, bay leaf, and salt. Cover the pot and simmer for about 15 minutes, or until the potatoes are tender.

Step 6

Stir in the corn kernels and diced ham, and cook for another 5 minutes until heated through.

Step 7

Reduce the heat to low and slowly pour in the heavy cream. Stir well to combine and heat gently without boiling.

Step 8

Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.

Step 9

Ladle the chowder into bowls and garnish with freshly chopped parsley, if desired. Serve warm.

Nutrition Facts

Serving size	2906.3 grams (2906.3g)

Amount per serving	% Daily Value*
Calories	2919

Total Fat 148.40g	190%
Saturated Fat 78.70g	394%
Polyunsaturated Fat 0.00g
Cholesterol 619mg	206%
Sodium 11031mg	480%
Total Carbohydrate 242.70g	88%
Dietary Fiber 22.90g	82%
Total Sugars 44.30g
Protein 156.10g	312%

Vitamin D 0IU	0%
Calcium 311mg	24%
Iron 18mg	98%
Potassium 6863mg	146%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 21.3%

Carbs: 33.1%